I’ll be honest. These pictures are more than a month old. I haven’t had purple basil in my kitchen since July and it’s been weeks since we sailed my dad’s boat up the California coast. I needed to look at something to remind me what life can be like when I’m able-bodied.
On Thursday morning I hurt my back at the gym. I spent most of the day hobbling around with a grimace on my face and lying on an ice pack. After a visit to the physical therapist (conveniently located in the same gym) and a massage (also at the gym!) I feel much better. I’m still not back to normal and my back will probably never be the same. I’m optimistic about being healed enough to to the triathlon we’re signed up for on the 16th. Rest and ice will get me there!
Rather than complaining about my compromised mobility, I thought I’d break this long post-less streak with some food and sailing pictures I’ve been accumulating.
This was kind of a fun trip, despite the fact that we spent more time motor-sailing than really sailing. We saw tons of wildlife, even sharing an anchorage with three humpback whales for a day. I only had one seasickness episode and one disastrous spill in the galley (wet coffee grounds get in EVERYTHING when they go flying across the boat).
Now Unbroken Wings is docked next to Fish, my new favorite restaurant, and the Heath Ceramics factory store, which is equally drool-worthy.
Thanks to a Mariquita Farm bulk delivery today I have a flat of beautiful tomatoes and a basket of Fuji + Macintosh apples on my counter. I think I’m going to can some quartered tomatoes, and make something yummy to eat now with the rest. Lee and will eat as many of the apples as we can (he loves Macintosh and I’m a Fuji girl). The rest might become apples sauce or maybe even pie filling. Stay tuned!
With this looming change of seasons I feel a renewed sense of commitment to this blog. There is too much good food not to share.
I leave you with Golden Gate fog horns. Enjoy.
I wrote a much longer, more eloquent post about these potatoes earlier today. WordPress proceeded to stall out while uploading a picture and send my hard work into a void of digital nothingness. grrrrr
This time around, I’m keeping it simple.
I’ve been getting bags of delicious new potatoes in my CSA box all summer long. While they aren’t up there among my favorite foods, I don’t dislike potatoes. Until last weeks batch, I don’t think I ever really appreciated them.
This simple recipe for roasting an assortment of tiny “Potatoes Détente” came from chef Jonathan Miller, who contributes recipes to Mariquita Farm‘s weekly newsletters. The medley of French Fingerling, Russian Banana, German Butterball, and Red Norland potatoes roasted up beautifully with a few springs of rosemary (also from my box), some olive oil, salt, and pepper. When I pulled them out of the oven their skins were perfectly crinkled, holding flavor I never imagined in a potato. The crunchy bits of rosemary only made things better. Every bite really did melt in my mouth! I could go on and on and on…but I won’t.
These were the smallest potatoes I’ve ever seen. Described as “sort-outs” in the farm newsletter, I don’t know where you would ever get potatoes like this except directly from a farm. Now that I think about it, part of what made me love these so much is the potato skin to pulp(?) ratio: skins are my favorite part of any potato and with tons of tiny spuds you get more crackly, crispy skin!
Roasted potatoes, tempeh (also roasted), and a salad.
Potatoes Détente (or any tiny, roasted potatoes)
- About 2 lbs tiny potatoes, washed and dried
- olive oil
- 1-2 rosemary sprigs, if you have it
- salt and pepper (optional)
- Preheat the oven to 350 degrees F.
- Spread potatoes and rosemary on a rimmed baking sheet or roasting pan (you can put slightly larger potatoes on their own pan. I just cut the handful of larger ones in half). Be sure they are not crowded.
- Sprinkled olive oil over the potatoes and stir them around until they are evenly coated.
- Add salt and pepper if desired.
- Place potatoes in the oven and roast until they are just cooked though. This will take about 30 minutes but start checking them at 20 to 25 minutes. Mine were perfect at 25.
From Jonathan Miller via The Ladybug Postcard Vol. 81