Back home, back in the kitchen, back to not spending too much $$$ for mediocre food or fighting the crowds on behalf of my boys for the “free” food at breakfast. Enough ‘o that.
(Best food of the trip? Lunch yesterday, Sullivan’s Island, Smoked Turkey Wrap here. Succulent, solid flavor.)
Roasted potatoes with parsley, rosemary & thyme (no sage!) from my herbs. I mention this ordinary dish only because of the trick of shaking the potatoes to get them just right. I read about it here today – after parboiling, drain, then put the lid on the pot, and shake the potatoes for a few seconds. This roughens their little exteriors up and (they say) gives more surface area for crisping. And I have to say – whether it was a coincidence or not – these roasted potatoes were the best I’ve made and did, indeed, have a great crispy skin and tender interior. So maybe there’s something to it.
I’m curious. Did the boys eat the meat with mole rub?
Yes – I make the recipe exactly as is, and it’s not spicy. They’re super picky eaters.
We love a good blueberry coffee cake around these parts…will have to give that one a go!