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I have long been wanting to make poutine, not because it is a particularly sophisticated or healthy dish, but because it makes me nostalgic and reminisce about my adventure as an LDS missionary in Montreal, QC. Poutine, in its basic form, is little more than fries, cheese curds and gravy though I’ve had it jazzed up with bacon and sauteed veggies. Either way, it’s sinfully delicious and something I can cross off my 2015 to do list.


French fries (here’s one of our favorite ways to make them)
1 cup mozzarella/white cheese curds
2 Tablespoons cornstarch
2 Tablespoons water
6 Tablespoons butter
1/4 cup flour
2 cloves garlic, minced
1/4 onion minced (optional)
20 oz beef broth
10 oz chicken broth
Pepper, to taste

Dissolve cornstarch in water. Set aside. In a large saucepan, melt the butter. Add flour and cook until golden. Add garlic and onion for about a minute. Add broths and bring to a boil, reduce heat and simmer about three minutes. Add cornstarch and simmer until it begins to thicken. Put cheese curds (and any other desired toppings) over bed of french fries. Ladle hot gravy on top and serve immediately.

Thanks to Seasons and Suppers for the recipe inspiration!

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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