When I think about things that go well with potatoes, the first thing that pops into my mind is tomatoes. There’s a great possibility that this is a vestige of some ingrained-in-my-childhood-brain Fox in Socks trickery, but there’s an equally great chance that this is simply because potatoes and tomatoes taste like magic together.
Let me be truthful – I haven’t cooked in a long time. For the last few days, I’ve been eating toasted slices of bread topped with a plethora of interesting things: garlic-ginger butter with aged gouda and arugula, mini peppers stuffed with goat cheese and marinated in oil, mettwurst with raw onion and cracked pepper, pink roe paste with piquant goat’s milk cheese, or absolutely, absolutely sinful Biscoff cookie spread. And while all of these things are delicious, there is only so much toast you can eat before you never want to see a slice of bread again.
(As an aside, I really hate the word “plethora,” and I’m not really sure why I felt the need to use it here. I suppose that sometimes, words just want to be, whether we like them or not, just as sometimes, it’s not at all bad to be kind to people we don’t like.)
Part of the problem is that I haven’t really had time to cook – and the other part is that I haven’t really been home. I’ve been out having fun. Going to music festivals, entertaining visiting friends, sitting in cafés. Oh yes, I know, my life is hard.
But really, I’ve missed cooking. The quietness of it. The focus of it. The to-do-list-fading-away-ness of it.
So today, for lunch, I whipped myself up a little something something. Nothing fancy – just some simple roast potatoes married to a bacon and sweet Hungarian pepper tomato sauce. » Continue reading this post…