By Teri Cayton
The Parsons Advocate
Monday, Feb. 9, 2026 the temperature is a brisk -11 degrees and I have to say, IT IS COLD!! We are expecting a warmup this week and I just hope it come on gradually so everything has a chance to thaw slowly. The river here in Parsons is solid and we do not need an ice jam backing up and flooding everything.
The warmup is calling for a chance of rain so please just let it come slowly. The temperatures are fluctuating so much that it is hard to determine what it is going to do. One day it is below zero warming up to the thirties and the next it is in the fifties followed up by another cold day.
I guess Mother Nature knows what she is doing because, of course, she is female. She can be fickle but just sometimes. Momma Said, “There is not much we can do but sit back and watch the show.” I do hope everyone is staying warm and not having any freeze-up problems, that is the worst.
I have been watching the Olympics and I was sorry to see Lindsey Vonn get hurt. I applaud her for trying her hand one more time. There is so much training and time consumed in a sport like this but you have to be 100% and I don’t think she was. I wish her the best in whatever she tackles next.
Lighthouse Inn Potatoes
Ingredients
• 2 ounces Parmesan cheese (about 1 cup grated)
• 1 cup panko bread crumbs
• 4 tablespoons unsalted butter (melted)
• 6 tablespoons unsalted butter (cut into 6 pieces)
• Salt and pepper
• 2 ½ pounds russet potatoes (peeled and cut into 1-inch chunks)
• 3 cups light cream
• 1/8 teaspoon baking soda
Instructions
• Start by placing the oven rack in the middle section and preheating your oven to 375 degrees Fahrenheit.
• In a bowl, mix 1 cup of panko bread crumbs, 2 ounces of parmesan cheese (grated), 4 tablespoons of unsalted butter (melted), and ¼ teaspoon of salt.
• In a large saucepan, combine 2 ½ cups of cream, 2 teaspoons of salt, 1 teaspoon of pepper, and ⅛ teaspoon of baking soda. Add 2 ½ pounds of Russet potatoes and bring them to a boil over medium-high heat.
• Turn the heat down to low and let the potatoes simmer, stirring regularly. You know the potatoes are done when you can slide a paring knife easily into them without them crumbling. This will take around 20-25 minutes.
• Turn off the heat and add the remaining ½ cream and 6 tablespoons of butter into the potatoes. Stir for one minute or until the butter has melted into the potatoes.
• Transfer the mixture into a 9×13 baking dish. Top the potatoes with the prepared panko-parmesan mixture.
• Bake the dish uncovered for 15-20 minutes or until the potatoes bubble around the edges. The top should be golden brown at this point.
• Allow the potatoes to cool for 15 minutes, then serve.
