Hubby got all energetic and had almost all the potatoes dug by the time I trailed down to the garden this morning....I felt like hitting him upside the head with a ripe tomato, but then decided most folks don't think it's FUN to dig 'taters like I do, so let him go this time...That'll teach me to hurry... As I scraped and peeled plump red and white potatoes for lunch I thought of how good they were going to taste, and of how much I enjoy 'scrabbling' under the vines to get those first new potatoes ... Their delicate skin slips off under your thumb as you rub away the clinging dirt...No need to pull up the entire plant, just run your fingers gently around in the loose dirt till you've found enough for a mess .What a beautiful red some of them are, and I love the creamy white cobblers...No wasteful peeling, just scrape the delicate skin away and use the paring knife's tip on the 'eyes'.....I simmered them in a little salted water for a few minutes then added a cup of English peas from the freezer..Be sure and taste for salt, because it is about impossible to salt them when they're done.. A knob of butter keeps the 'taters from boiling over, and adds a wonderful taste along with a touch of 'gold' to the broth....When almost tender I tipped in some coffee creamer, and added milk mixed with a big spoonful of flour...Black pepper sprinkled on top....then simmered till thickened and done...I Iadled it into bowls, and waited a bit for it to cool...Cornbread cooked crusty brown in the old iron skillet goes mighty good with this , and some 'streak o lean' bacon won't hurt....I poured out glasses of iced tea from that stoneware pitcher of Mama's, and set down to some good eatin'...After we gave thanks for the taters, of course ! Jeannie T ____________________________________________________________ Click to become a massage therapist and work for yourself. http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3l9dexofH3aAOeIZP2zicSG30DjkHfU7qef4WXYYEEbZrJZg/