“I’m so glad I live in a world where there are Octobers.” – L.M. Montgomery
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!
I love fall, and October is one of my favorite months of the year. We seemed to have a water theme last week… John and good friend Beata splashed in the water in the new Peavey Plaza by Orchestra Hall when we went to watch Star Wars ‘The Emperor Strikes Back’ with the Minnesota Orchestra playing the orchestral score… they were every bit as good as the London Philharmonic! Then we went to watch our granddaughter’s rugby team play their season opener at Winona State in the pouring rain! They say that weather often plays an important role in rugby games and this game certainly illustrated that point. Nevertheless they triumphed over the University of Minnesota team!
RECIPE OF THE WEEK
I grew up on a potato farm and fresh baby red potatoes are near and dear to my heart. We would be more likely to cream them when I was growing up, but these pressed potatoes topped with olive oil and basil were delicious!
PRESSED POTATOES
- 2 pounds baby red potatoes
- 3/4 cup Extra Virgin Olive Oil (EVOO)
- Salt & pepper
- 1/2 cup fresh basil
- 1 clove garlic
Boil potatoes until fork tender. Drain. Toss with 1/4 cup EVOO, salt and pepper. Press 1/4 inch thick with a drinking glass. Bake on lined baking sheets at 400 degrees F until crisp, about 25 minutes. Puree basil, garlic and 1/2 cup EVOO. Drizzle over potatoes and serve.
