Freakin' Comcast and other weekend notes
1. As Leo would say, “Freaking Comcast!” We didn’t have internet service for a day or so---it’s probably good for me but it still makes me crazy. Something is still screwed up and I can’t figure out whether it’s my computer or Comcast or most likely both…
2. Why am I so obsessed with the John Edwards affair? I really don’t know. Normally I would read about it---I’m not above enjoying salacious gossip but for some reason I have been downright obsessed about this. It’s not really a political issue for me. I don’t think having an extramarital affair messes with your ability to govern, etc. Well….except for the sheer stupidity of it all and the arrogance that it hints at but then again I don’t think that is unusual in politicians particularly at that level. I don’t know. Is it the long term marriage with a spouse with cancer side to it? It is a woman not that much younger than me having a child. What is it? I was never particularly interested in Bill Clinton’s affairs…. I don’t know. Something in it gets to me and I can’t quite figure out why.
3. As I write my dining room is becoming orange and I am LOVING it. I hope I like it as well when it’s done and dried. The boys have turned out to be superlative painters, particularly my Leo, which delights me.
4. I made some of the best frigging potatoes in the world last night.
Crusty Russet Potatoes with Coriander
From 5 Spices, 50 Dishes by Ruta Kahate
4 large russet potatoes (about 2 ¼ lbs), boiled and peeled
6 tablespoons canola oil
½ teaspoon cumin seeds
2 medium green Serrano chiles, cut lengthwise into quarters
1 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons coriander seeds, coarsely crushed
Slice the potates lengthwise into quarters. Then cut them crosswise into 1 inch pieces.
Make the tadka: heat the oil in a large wok over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or spatter screen. After the seeds stop sputtering, add the chiles. When the chiles are well toasted, add the turmeric and briefly stir. Add the potatoes and salt, toss well, cover, and leave on medium high heat until the potatoes are slightly toasted, about 4 minutes.
Uncover and add the coriander seeds and toss well again. Continue to heat uncovered, tossing occasionally, until the potatoes are crusty and well browned, 6-8 minutes. Serve warm.
WOW. Now I will admit that I microwaved the potatoes and left the skins on but other than that I followed it pretty closely (oh and I just used a saute pan instead of a wok). We devoured it last night (served it with curried pork chops which Owen loved and spinach) and today we both kept poking into the leftovers (see below) for a bite. It’s from a cookbook I got recently on Indian food and hadn’t tried before. Despite the serrano it’s not hot spicy just WAY flavorful! HIGHLY recommended!
5. I love cooking zucchini this way----shredded, then salted and drained and sauteed with whatever else I have on hand.