There's nothing like a pile of hot, golden homemade fries. Making them is a breeze, and the results are way better than anything you can buy at the store. First, you'll need to pick your potatoes. Russet potatoes are perfect because they're high in starch. Cut them into uniform fries and then immerse them in cold water for at least 30 minutes. This

Well folks, you know Grandma always had a way with making things taste just right. And her Thousand Island dressing? Oh honey, it was like magic in a bowl! She wouldn't ever tell me the exact amounts, saying it was all about feel and a pinch of love. But I can tell ya, it started with a/some base. Then she'd mix/add/stir in some finely chopped p