Sunday, January 7, 2007
Potatoes make Eifelheim better
so i'm struggling through Michael Flynn's Eifelheim. this book is turning into a chore. but i'm nearly done, so i might as well get through it, so i can write a cranky, snarky review and bitch and complain about how Flynn can't get through a damn page without at least one untranslated phrase in German, Latin, or French. it would be nice if knew any of those languages. which i don't. grrr. knowing my luck, i'll be the only person who didn't like this book, and everyone else who reads it will rave about it!
but there is a reward in sight!! today i learned about library reciprocal borrowing! with my local library card, i can get books from the library in the next city. how different could libraries be, you ask? VERY different. and i came home with Edelman's Infoquake, Vandermeer's Shreik, and volume 1 of Cowboy Bepop, and 1 & 2 of something called Tokyo Babylon that looks cool. now if i can only find a library that owns the entire collection of Blame and Trinity Blood, i'm all set.
speaking of Manga, i got my copy of FullMetal Alchemist volume 3 today! Thank you Amazon, and thank you M for that Amazon gift card!
so many good books, i don't know where to start. the kitchen is a good place.
this dish turned out so much better than i expected, that not only will it go hand written in my cookbook, it will make reading Eifelhiem for another 2 hours much easier.
Garlicky roasted potatoes
1 1/2 lbs new potatoes, and or small heirloom potatoes
non stick cooking spray
2 tbsp olive oil
4 cloves garlic, chopped finely (2-3 tbsp)
1/4 cup chopped fresh parsley
1/2 tbsp rosemary
1 tsp lemon juice
salt & pepper
preheat oven to 450. clean and quarter potatoes. use a baking dish no smaller than 9x9. spray baking dish with nonstick spray, and put in potatoes. sprinkle potatoes with 1 tbsp of olive oil, and salt & pepper, and put them in the oven, uncovered, for 30 minutes.
meanwile, make the garlic topping. in a saucepan, put the rest of the olive oil, and the garlic. cook over medium-low heat until the garlic begins to turn golden, about 2-3 minutes. you might need to add a little more oil, if it begins to burn. remove from the heat, and let cool. shortly before the potatoes are ready to come out of the oven, add the parsley, rosemary, and lemon juice to the garlic mixture, and mix well.
after you've taken the potatoes out of the oven, you don't want to pour the garlicky mixture onto the hot pan (you just don't. it will stick, and burn.). either pour the potatoes & garlicky mixture into a serving bowl and mix well, or pour the potatoes into the saucepan you made the garlicky mixture in, and mix well.
i love potatoes. they are good medicine for annoying books.