Whoa.
Oh, goodness, has it really been that long? Jeez.
You’d think one would notice after all this time. Yes, it’s only been a couple of months, but in tater tot time, that’s like 17 years ago! The last time I posted a tater tot recipe I stuffed them into these delicious poblano peppers with chorizo and a mega load of cheese. If I had to swim in a pool of chorizo and cheese the rest of my life, I would not complain.
So, rather than wait one more single minute, let’s talk tots. Oh, I just remembered another thing, I would also like to swim in a pool full of puppies. I’m not entirely sure how that would work, but I’m thinking soft fur, cute ears, and lots of kisses. If that didn’t work, there’s always noodles. Like in the movie Patch Adams. Swimming in ooooodles of noodles. Sounds fun, right?
Shoot. Are you still there? Who knew puppies and noodles could be so distracting?
Anyways, about them tots. Golden, perfectly fried tater tots. Sure you can make brussel sprout totchos, breakfast tots, or even Thanksgiving tots, but we haven’t covered a certain Eastern flavor yet. I present to you….You know what, if puppies and noodles were sold out at the pool supply store, I would definitely try marshmallow frosting. It would be sticky as hell, but fun to do a cannonball into, right?
Good heavens. I might be loosing my marbles. Stay on task. TOTS! Lot’s o’ tots. This may be my favorite tot recipe of ALL TIME. We all go bonkers over Asian barbecue sticky wings. Well, take the sauce sans the wings and add tots. What have you got? Sticky tots.
I should be a poet. For reals.
Now, I’m thinking a pool of maple syrup might be fun…..
