Ever jump out of bed, salivating with the thought of hot sticky, barbecued ribs for lunch, get to the kitchen, start whipping up the sauce….
And discover that first you have to go out to the barn and butcher the pig?
That’s how my day felt.
I was full of energy this morning.
I was starting a new project.
I had done the prep work, organized my thoughts, downloaded the necessary software and was ready to hit it hard.
There was just one slight glitch I needed to fix first.
It started crashing a few days ago.
By yesterday, it was crashing almost constantly.
I had upgraded to Firefox 5 about a week ago.
To digress a minute….
I was not at all happy when I finally succumbed to the constant nagging by Firefox to upgrade only to find out that it didn’t support some of my extensions… Most importantly, the Google Toolbar.
I like the Google Toolbar.
I use the Google Toolbar.
I found a ‘work-around and went on my way.
It all worked fine for awhile; then it started crashing.
I disabled the extensions.
I downgraded to the previous version.
And crashed and crashed.
I gave up.
Last night I made the switch to Google Chrome.
Would you believe that Google Chrome does not support the Google Toolbar?
Back to this morning….
I was going to spend 10 minutes setting up Chrome before getting to work.
At about minute 9 it crashed.
Really crashed…. The Blue Screen of Death.
Long story short, I spent the rest of the morning getting back to where I started at 7:30.
By that time, I had to train and feed the puppies, do the weekly hoeing in the garden, tend to the tomatoes… where I found lots of ripe ones which needed to be peeled, chopped and bagged for the freezer. I exercised, showered and it was time to train and feed the puppies again. Back to the garden to get the lettuce and chard for dinner and here I am….
Day is done and project not started.
I believe a glass of wine is in order.
And an easy potato salad to go with the fish…
Warm, crisp, sautéed potatoes, mushrooms and garlic enveloped in creamy, melted soft goat cheese; finished with lots of fresh basil and chives, this is not your ordinary potato salad. Full of complex flavors, it is best served with simple, grilled meat of fish.
Preparation and cooking time: 30 minutes
2 medium potatoes, about 10oz (300gr) total
3oz (90gr) mushrooms
2 cloves garlic
1/3 container soft goat cheese (chevre) (2oz, 60gr) my ‘brand’ is Chevraux, I think in the U.S. it’s Chavrie; it comes in a square-ish cardboard or plastic container, 5.5oz (150gr).
handful fresh basil leaves – about 3 tbs
2 tbs fresh chives, snipped
2 tbs olive oil
Slice potatoes into quarters the long way and then 1/2″ (1.25cm) thick slices. Trim and slice mushrooms. Mince garlic.
Heat 1 tbs oil in large nonstick skillet over medium heat. Add mushrooms, garlic and sauté until they start to brown, about 5 minutes. Remove to a bowl and set aside. Do not cover.
Add remaining tbs oil and potatoes to skillet. Toss a bit to coat potatoes with oil, then cover and let cook about 10 minutes. Uncover, stir and let sauté, turning occasionally. You want them nice and brown. If they start getting too brown before you are ready to finish just turn the heat to low and keep warm in the skillet.
When ready to finish add potatoes to mushrooms and garlic. Add chevre and toss to coat – the cheese will melt a bit from the heat of the potatoes.
Snip basil and chives with scissors and add, stirring to combine. Serve.
In addition to this, for the week of July 22 we have Barbecued Tuna, Lamb and Vegetable Kebabs, Turkey and Bean Pasta, Chicken Tarragon….
Thyme for Cooking is a Weekly Menu Planning Service focusing on healthy, seasonal foods, now with more options:
- Complete menu, all recipes and shopping list for 7 dinners, main course and sides, including 2 with first courses
- Complete menu, all recipes and shopping list for 6 dinners, main course and sides
Join now and try it free for a week!
Don’t need complete dinners? Try the Main Course Menu Mailer option: 6 new main courses every week – with suggestions for side dishes.