Ah, spuds. Potatoes. Those super versatile, no one is ever the same, full of carbs, but still ever so delicious bundles of goodness. I seem to have s number of different kind in my pantry and fridge right now, so I thought I would do a small series on their versatility. First up: a new version of the baked potato called a Shingled Potato Bake. Simple (just peel, cut, oil and bake) and yummy. Best done with starchy potatoes like Idaho / Russets. Great to accompany a roast on a Sunday.
So today, Maundy Thursday or Holy Thursday is called Green Thursday in Germany (not the only name, and no, I am not Catholic nor generally religious, so I am not going into the whole details of why, yadda yadda yadd… you all have the ability to google for yourselves), and some people eat green food today. Typically things that are leafy and herby and spring like. This year, given my work schedule, it kind of crept up on me (and Easter is particularly early this year) so I had to do what was in the house. Although, in my house, this involves quails eggs and smoked gouda. So, yeah, I’m a little odd when it comes to stuff in my fridge.
They really should call Superbowl Sunday the official U.S. junk food “holiday” of the year. At very minimum, it is a good excuse to make loads of snack-y munchies. To wit, these here wings and drummies. Not really junk food because all the ingredients are relatively good for you. Just don’t eat all 4 pounds… by yourself. Bring napkins. Maybe a bib too.
And now for something completely different: Mexican Food. Not something that I am particularly good at making, but I suspect that is more because I don’t *practice* making it enough, because these tortilla with shredded beef and spicy slaw turned out pretty amazing. Experiments on a Sunday afternoon.