Posts filed under ‘Sizzling Sides’
Winter arrived in Las Vegas this week. It was the end of summer less than a week ago – temps in the balmy eighties. Suddenly it was gusty, chilly, better pull-a-jacket-on-with-a sweater weather. That’s how it happens around here.
After nine years in Las Vegas I’ve learned the drill. It takes a long time to make the agonizingly slow descent from the scorching, oppressive, make-you-want-to-cry 110 degree heat in August, to the cooler but still summery October.
Yesterday I wanted hot cocoa. I wanted my coziest, ugliest chenille sweater and a good, engrossing book. Instead I had meetings with two mentoring clients and a prospective client.
Plus, our carpet was cleaned. So, at 7:00 am, Ernie and I had to move furniture. Almost everything had to be up off the floor. My leather office chairs were in the bathroom. The dining table was in the kitchen. The side tables were on top of our bed. The carpet looks great, though. We’re ready for the holidays. The Christmas tree will go up next weekend.
Today, I intend to tuck into a good book underneath a cuddly afghan.
This time of year we want hearty, rib-sticking foods that make us feel nurtured. Even here in Vegas But we don’t want to pack on pounds. Because after the holidays we’ll set New Years Resolutions to lose those same pounds. As a result my favorite mashed potato recipes (I’ve got some good ones) will have to wait.
I learned how to make this Amazing Cranberry-Orange Sauce when I dated a guy who was an Executive Chef before meeting my husband, Ernie. This guy was so good as a Chef he cooked for three US Presidents. As outstanding as he was when it came to cooking he was not so hot as a boyfriend.
So, the relationship was short-lived. But once it was over I took with me some great recipes like this one. I also took knowledge I never had about food and cooking before that you’ll see sneaking in my posts now and then.
Always look for the good in every experience even though at the time it may not seem like it’s so great. There’s always a silver lining if you look for it. Now, I’m so grateful for that experience because I finally came to the understanding that I deserved more. Deserved better.
A little over a year later I met Ernie and he has been the love of my life since the day we met in August 1997.
That’s what these roasted four-way potatoes are like. But really brilliant. It’s perfect when you want a lot of color on the side of your plate in a starchy side dish. Which is surprising because starches like potatoes, rice and pasta are typically white unless you add color with bits of bell pepper, scallions or whatever you like.
What I love about these potatoes is they contain the rich, gorgeous colors of fall. But they have an effortless ease – like a comfortable pair of jeans that always fit just right.