Last Night

We ate the last of the chicken we bought and froze. That means we're down to beef and sausage.

We had our already customary roast chicken breast, but with a few extras. We roasted it with some fingerling potatoes, which were on sale. They are supposedly a variety called Russian Banana. I shall comment more on these later. We also put in about 1/3 of a head of cauliflower, and half a sweet onion cut in quarters and then separated. We also but a few carrots. After dousing them in Olive Oil and Lemon Juice with a spritz of Balsamic vinegar for good measure, we seasoned it with salt, freshly ground black pepper, Italian seasoning, and a modicum of crushed rosemary. It was done in about an hour. It was visually slightly bland, though amazingly tasty. It really needed some green though.

Now to go back to the potatoes for a moment. They were amazing. They had a really fine and firm texture. The flesh was slightly yellow, which was in keeping with the rest of the dish.
They could have been a little sweeter, but overall I was remarkably pleased. I need to get out to a farmer's market and see if there are local farmers growing potatoes. When I lived in the Bay Area, I had some really delightful blue fingerlings. Anyway, I am an avid proponent of pototoes in all varieties except the Idaho Russet thing that get labeled as a potato in the supermarket.

We might be making sausage and tomato paella tonight... I'll let you know how that is if it comes to pass. Until then, may your lives be filled with simple gastronomic delights.