Breakfast spuds
by Steve, July 27th, 2009Here’s a little number I whipped up for breakfast today.
Ingredients:
- a couple fistfuls of freshly dug spuds
- a fistful of basil
- half an onion
- half a bell pepper
- a dash of paprika
- salt and pepper to taste
- olive oil
Method:
Go out and dig up some potatoes. Admire them for their size. Rinse them with the garden hose and admire their surreal color (These steps can be done the night before).
Preheat oven to 425. Dice spuds and rinse. Chop onion and bell pepper. Put in roaster pan and pour some olive oil over them.
No, more than that. I said “pour,” not “drizzle.” There you go.
Add salt, pepper and paprika; mix well. Put it in the oven and go water the garden. When you’re mostly done watering, pick your basil. Slice it up, and throw it in with the spuds (which have been cooking, oh, 20 minutes by now). Stir well, then put it all back in the oven. Go back out and finish your watering.
Check out the raspberries… they’re past peak production, but some of those late bloomers have the best flavor. Graze a little. Pull some weeds. Get your feet and hands dirty, and enjoy the last fleeting moments of coolness.
Go back in and check the spuds. Put a fan in the back door. Spuds should be browned and basil should be crispy. Don’t forget to turn off the oven! It’s going to be hot today. Prop oven door open, and leave hood fan on high.
Serve with a fried egg, toast and coffee. Chase it with a ripe peach.
I. Love. Summer.
