D and I decided to embrace small-town living this morning and headed downtown to catch the hometown 4th of July parade. Leroy got into the spirit with a red neckerchief.
{start of the parade]
{Rhinelander Marching Hodags}
Back at home later in the afternoon, we got dinner started. D was on burger duty (we picked up some ground beef at Golden Harvest made from locally-raised grass-fed cattle) and I made a side of red boiled potatoes. Dessert consisted of another round of strawberry-lime sorbet. The perfect cool accompaniment to a hot July day!
Boiled Red Potatoes
makes two servings
10 red potatoes, rinsed
1 teaspoon unsalted butter
1/4 teaspoon Herbes de Provence (or other seasoning of your choice)
freshly ground black pepper
fine sea salt
1. Bring a large pot of water to a boil.
2. Add the red potatoes. Boil for 20 minutes, or until potatoes are fork tender.
3. Remove the potatoes from the water and pat dry.
4. Place the dried potatoes in a shallow dish. Add the butter and the Herbes de Provence to the potatoes. Gently toss to combine the ingredients. Season with salt and pepper to taste.
5. Serve immediately.
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