|Lava Fields & Basalt|
After our bellies were full, we sat down and watched football until we fell asleep in front of the glow of our television. The Friday following was definitely a black one. Though I did not find myself in long retail lines but amongst fields of black basalt and snow, hiking through the Craters of the Moon rather than the corridors of the local mall. Later on that night we sat bundled on a curb while the temperatures dipped into the mid 20s watching the Old Town Holiday Light Parade. This is what I'd call the best Thanksgiving ever.
|Syringa & Basalt in the snow.|
I love that many in the blogosphere are talking turkey, but notice that their eyes are set on such a large scale. The prize golden bird, the mounds of mashed potatoes, all the traditional sides, yes delicious, but what about those who celebrate the smallest of Thanksgivings like I had years ago? Well, that is where I come in. Over the next few weeks I will be sharing traditional and not-so-traditional recipes for the smaller Thanksgiving.
traditional mashed potatoes, you should try these.
1 1/2 pounds red potatoes
2 tablespoons unsalted butter
2 tablespoons finely chopped flat-leaf parsley
- Steam the potatoes* until tender. Remove from the heat and allow to cool and dry out for about 5 minutes. Then cut in thick (3/4 inch) slices. (some skins will peel off)
- Heat a heavy skillet over medium-high and add the butter. When the butter has stopped foaming and had begun to color lightly, add the potatoes and turn the heat to medium. Cook on one side until crispy and lightly browned, about 5 minutes, then turn over and cook on the other side until crispy & golden. Add parsley and salt, toss together and serve.