As you might’ve noticed by my lack of blogging, food hasn’t been on top of my list of priorities lately. I’ve been very busy with more time pressing matters.
- Getting our house ready for viewings, squeaky clean houses apparently sell faster.
- Visiting our new house, and being amazed by how much the yard grew. In size, ya know!
- Thinking about how to decorate the house.
- Browsing around the interweb to find cute findings for the house.
- Trying to decide whether or not to build a walk-in-closet into our new bedroom.
- Fantasizing about what to do with different rooms in the new house.
- Fantasizing about my giant kitchen, where to put everything, what kind of big table I’d like.
- Watching tv and hanging out with L.
- Not posting too many pictures, so I don’t exceed my bandwith before L moves my website.
- Trying to fix bugs.
- Work.
- More work.
- Meetings.
- Sailing classes.
- Mentally preparing for a long weekend in Milan.
- Trying to decide whether I should buy new shoes for Milan here, or in Milan.
- Deciding I should do both!
- Deciding what kind of kithcen gadgets I’ll need to buy while in ITaly.
- Browsing around the interweb to find fun things to do in Milan, even though L already knows everything.
- Procrastinating, and trying to convince myself to do my laundry.
- Procrastinating a little more and realizing I need to also clean the kitchen.
- Instead of cleaning the kitchen, watch tv and write this blog.
- Eat ice cream.
See, that’s a long long list of things I’m doing instead of blogging, even if blogging is one of those things. Sort of.
I still promised you all the recipe for my fancy-schmancy potatoes. I got the idea and the cutting technique from Kayotic Kitchen. I then rolled with it and made it my own. I hope you like them!
[print_this]Fancy-schmancy potatoes
4 medium potatoes
- about 4 heaping tsp of lard
- a generous sprinkle of Mt. Elbert all purpose seasoning
Pre-heat your oven to about 350 degrees Fahrenheit. Peel and wash your potatoes. One by one place a potato on a spoon and cut into thin slices. They’ll still be attached at the bottom, kind of like a harmonica. Sprinkle a generous amount of Mt. Elbert seasoning over the potato. Then drop a heaping teaspoonful of lard on the potato and using a knife or a finger spread it all over the potato and slightly into the cuts. The seasoning will be mixed with the lard and pushed into the cuts with the lard. This is a good thing. A very good thing!
Repeat for all 4 potatoes and place them in the oven dish. Place dish in the oven and bake until the potatoes are tender, 30 to 45 minutes depending on the size of the individual potatoes.
[/print_this]
These potatoes, cooked in lard are so incredibly tender. You can just eat those, with nothing else.
So tender, so tasty.
I have no idea how they’d turn out cooked with something else than lard. I do have the feeling that the lard contributes largely to the tenderness, but I bet they’d still be tasty cooked with butter as well.
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I made a lazy version of this last night that was a hit with the whole falimy. I peeled and sliced the sweet potatoes and tossed them in a bowl with the melted butter and olive oil. Then I dipped the tops into a smaller bowl with the blend spices. I had to brush some of the mixture off to it wasn’t too thick, but then I placed them spice-up on the cookie sheet and baked them until they were done. Not as pretty as yours, but DELICIOUS! It was a trial-run for our mini-Thanksgiving tomorrow, with just my immediate falimy, when we’re doing a lot of the traditional Thanksgiving foods but with a twist. I know everybody will love them. Thanks for the great recipe!(PS: Doing it my lazy way did mean that the parchment stayed very clean and we had no issues with smoking or burning sugars. In fact we did have a little spiced candy drips on the paper that was fun to eat before I got started washing dishes.)
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