Today's
lunch was inspired by a little bag of spuds I noticed
while wandering through the produce section. "Fingerling
potato medley," fingerlings being little bitty
potatoes, and the bag included ruby crescent fingerlings,
Russian banana fingerlings, French fingerlings, and
purple Peruvian fingerlings. Neat! I snagged a bag,
and soon was conspiring to make roasted
potatoes. What goes well with that? Something easy
to cook, which turned out to be grilled
chicken. And it's been a while since
I made stir-fried
vegetables, so I did, using broccoli, mushrooms,
carrots, and butter rather than oil. Finally, off to
the side is a hunk of almond cake, which I did not make
at all, but I did slice it all by myself.
Cool purple spuds in the pic, huh? They are very
dark purple both inside and out. I was hoping for some
pink French Fingerlings, but the ones I cut were all
the more prosaic yellow color. Despite the funky variety,
they all tasted basically like taters, with only subtle
color and texture variations.
Wanna talk
about it?
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