Kim Iverson - Archive site

I've just completed the FIRST prototype of my book. Now, I've mentioned to people that I am trying to discover a way to do hard cover books at paperback prices. And I may have finally figured it out. Yay! right? Big time. Not just for the people who want to purchase my book, but for me as well. On many levels. One, YOU get a custom book. And I mean custom. Two, I get to do something that I love. Three, I get the sale. The one major drawback to doing books via POD (Print-On-Demand), as anyone who uses that method can tell you, is the price. The sites I use (Lulu and CreateSpace) won't allow the people who sell the books to price them lower than whatever is the minimum. The one way we can, is by allowing third-party sellers to sell the book. As in small bookstores and the like. You've seen them. They're the ones you can buy from when you're on Amazon, for a much lower price. That's them. I enjoy that you can get the book for lower though. Well, the picture...

Credit for the original recipe is found here -  http://www.seriouseats.com/recipes/2011/03/homemade-tater-tots.html I will write up how I did it, but the original tells how to freeze it, and the like. Mine will just tell how to make a quick batch which will disappear within no time. And I do mean NO time.  Homemade Tater Tots Ingredients: (Original recipe -  http://www.seriouseats.com/recipes/2011/03/homemade-tater-tots.html ) 2 lbs russet potatoes, peeled and cut up into 1-inch chunks. About 4-5 large ones.  2 quarts frying oil (whichever you prefer, and use, I did just plain shortening) 2 tsp salt 1 tbsp cornstarch 1/2 tsp granulated sugar Ground black pepper (recipes calls for fresh, but I used my regular been sittin on the stove forever pepper :p) Directions: (Original recipe -  http://www.seriouseats.com/recipes/2011/03/homemade-tater-tots.html ) Wash potatoes for about 10 seconds in cold water, then place in wire mesh...