“You should limit the number of times you act against your nature.” ~ Jenny Holzer
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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
My cousin was here last week from Connecticut/NYC… we had a fabulous time as we always do when we get together. We stopped for lunch at Cheap Charlie’s in Rochester when we down to visit the knifemaker for one of her leather knives… went to Romeo and Juliet at the Guthrie… spent time at the Walker… an idyllic few days…
RECIPE OF THE WEEK
This week’s recipe isn’t very exciting, but it’s very useful. I love yams but always wonder how to prepare them. This recipe is the ultimate in simplicity, and also keeps well because it is to be best served cold.
PLAIN BAKED YAMS
- Garnet yams
Preheat oven to 425 degrees F.
Scrub yams with vegetable brush under cold running water. This will abrade the skin enough so you don’t have to pierce them or make slits in them.
Place yams in stainless steel pan without crowding. Bake for 1 1/2 hours, expect the skins to look somewhat charred.
Turn off the oven and let yams cool to room temperature in the oven… they will continue to steam and sweeten, and the inside of the skins will naturally caramelize.
Slice open and serve warm… or chill and serve cold… sliced or mashed. Delicious simplicity personified.
