With only a month left till the beginning of school I feel like I am on a roller coaster. Some days I am happy and excited, other day’s I’m freaking out and refusing to even consider the possibility of going back to school and moving across the country. I didn’t call the blog logically crazy for nothing.
One big accomplishment is that I found an apartment! No easy task! Doing it remotely is a herculean feat! I got lucky, my days of scouring craigslist, quick email composition and the willingness of my amazing family to drive into the city at a moments notice paid off. We got what I think is a pretty amazing, spacious (by NYC standards) 1 bedroom apartment. Walking distance to the subway and a large park (score one for Calvin).
With the apartment secured, I still don’t know when we are actually moving…a lot of things are still TBD….but you know what, I am accepting it! Sorta….maybe…
As always, when things feel unstable and crazy I run to the kitchen and throw myself full force into cooking; the process itself more than the final product is what quiets the ten thousand thoughts floating around in my head.
A few nights ago, I put my own twist on my dad’s fried potatoes. I made them more fancy and even less healthy, hah, if that’s possible.
These potatoes are not for the faint of heart. They are delicious but very ahem hearty and DELICIOUS!!
Can you get who’s plate this was? (not mine)
- 3 medium sized Yukon Golds
- 2-4 purple potatoes
- 1 large shallot
- 5-6 cloves garlic
- 4 thick slices of pancetta
- 1lbs of mushrooms, chanterelles would be best, but the store was out
- sour cream
- Dice the pancetta and place it into a pre-heated cast iron skillet on medium heat. Let the pancetta cook down and get golden.
- Dice the shallot and add it to the golden pancetta. Let the mixture cook until the shallot is softened.
- Cube the potatoes, small cubes are better. Do NOT do them as large as mine, it is way too hard for the potatoes to cook through.
- Turn the heat up to high and add the potatoes, spreading them out into an even layer with your spatula. Let the cook for 2-3 minutes to get a brown skin on once side.
- Turn the heat down to medium-low, mix up the potatoes and cover the skillet with a lid.
- Every 5-10 minutes, mix up the potatoes.
- With smaller potatoes it will take less time to cook, mine took about 45 minutes.
- After 30 minutes I added my sliced mushrooms. I let them cook on top for a few minutes and than mixed them in
- Once the potatoes and mushrooms are cooked, add salt and pepper and a couple of dollops of sour cream, to your liking and mix. If like me you have expired sour cream, heavy whipping cream worked just fine.
- Serve garnished with some fresh dill.