By Teri Cayton
The Parsons Advocate
We have all heard the old adage, if it ain’t broke, don’t fix it, well what if it is broke and we CAN’T fix it? I think our poor country is about to break down the middle. The government is being torn in two different directions, our police can’t do their job in fear they will be prosecuted from a video someone takes, and the total unrest in our country is unsettling. And on top of all that is COVID-19.
I don’t know about the rest of you but I am about sick of the government telling everyone that there will be enough vaccines for everyone and then none showing up or just not enough. We were lead to believe that millions of vials had been purchased and on hand but where is it? And then there is the big quandary of do we take it or not.
The quick development of these vaccines and so many different side effects that people are having makes you wonder if it is legitimate, some you have to take two shots, some you take one. What of the people who got the first shot, got sick and are not going back for the second shot, what good is that. Momma Said, “If you start something you should finish it.”
It is so hard for me to listen to the news every day with all the upheaval that is happening. We have to work together to get ourselves going in the right direction and fix our country. There is so much hate and dissension that you can almost feel it like it is alive. Sooner or later this is going to consume us and we will destroy ourselves from the inside out.
LEFTOVER MASHED POTATO PUFFS
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes
- Preheat oven to 400 degrees F. Butter 8 – 9 of the wells of a cupcake pan – preferably nonstick.
- In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
- Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
- Spoon them into the pan filling the cups just to the top or a little below.
- Bake 25 – 35 minutes until they pull away from the sides of the cup and are golden brown all over.
- Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.