"It's the solstice…the time when the sun stands still…but hold your breath and it's Christmas, Peace on earth and to men good will." ~ Robert Lee Wolff
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We celebrated feeling better again the end of last week by going to 'White Christmas' at the Ordway with my husband's brother and wife who came down from ND for the occasion… the weather even cooperated. Saturday night was frigid, but music was great at Ted Mann Concert Hall where our grandson performed in his first Minnesota Boychoir concert. One of the numbers his group performed was Randall Thompson's setting of 'Solstice'. This week's family night was the actual solstice so we celebrated with light, reading the poem and having our grandson sing the refrain.
RECIPE OF THE WEEK
I grew up on a potato farm where we had potatoes with almost every meal. Small red potatoes have always been my favorite, and I love them roasted. This week's recipe is from Mayo Clinic. The recipe called for fresh rosemary and parsley, but we didn't have them on hand so used dried instead which was still very flavorful… used a 2-pound bag of red creamer potatoes cut in half and increased the amount of other ingredients.
ROASTED POTATOES with garlic and herbs
- 3/4 pounds potatoes
- 4 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon butter
- 2 tablespoons fresh parsley, chopped
Preheat over to 400 degrees F. Lightly coat a jelly roll pan with cooking spray.
In a large mixing bowl, add the potatoes, garlic, olive oil, rosemary, salt and pepper. Mix thoroughly (hands work best) until the potatoes are coasted evenly with the oil and spices.
Arrange the potatoes in a single layer in the prepared pan. Cover with aluminum foil and bake for 25 minutes. Remove the foil, turn potatoes and bake an additional 25 minutes, until potatoes are soft and slightly browned.
Transfer to a serving bowl and mix with butter, sprinkle with parsley and serve.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
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