You would think that a person who loves to
talk about, write about and draw food stuffs
would post like crazy during the holidays
as you noticed
i did not.
Yes, i do love the holidays and all the yummies.
That was the problem
i was a tad busy baking and eating.
i was satiated and then some.
While i'm very happy to report
that i was gifted so much chocolate that i am still nibbling daily on my stash
i confess that once we returned home
i was more than ready to return to basics.
And when the weather finally turned cold
i began craving a dish from childhood:
also known, in the land of my nativity (the southern most tip of Nevada) as
Yes, real cowboy food
eaten by men and women who are
jeans that stack just right onto dusty boots and
proud of their
new or old pick up
(also known as "rig" or "outfit")
and jet ski.
The story is that this meal could be cooked in one pot
a Dutch oven
over a camp fire
which my family did on occasion
even though it was only on a picnic in early Autumn
not a cattle drive or hunting trip
and i was the only cowgirl/boy of the family.
i suspect this meal was handed down to us from
great grandparents who were ranchers
or my mother
a very genteel woman who, nonetheless,
knew plenty of cowboys growing up
and taught plenty of them in her classroom.
Everyone i've ever served this to
though i admit i do not entertain many
fat/carb phobics who would undoubtedly turn pale
and run from the sight of it.
(Dear Vegetarian friends, please disregard the rest of this post)
We did not eat M&C very often while i was growing up
or spaghetti with meatballs.
Stewed Potatoes was our comfort food
and when the Arctic Front arrived last week
i put this on the stove.
Stewed Potatoes for Two
In a large skillet (a Dutch Oven is too big for just 2 servings), fry up several slices of bacon. While the bacon is cooking, peel and slice or dice one medium onion (large if you love onions) then wash and slice 3-4 red potatoes (or other "waxy type", Yukon Golds are fabulous) into 1/8-inch (in other words, not paper thin) slices.
Remove bacon and drain it. If a huge amount of fat has rendered off the bacon, remove some, according to your personal taste/desires/guilt. You want enough left to cook the onions.
Toss the onion into the fat and cook until they begin to turn translucent. Add the potatoes. Crumble up the bacon and add it into the pan; toss to mix. Add water just to cover the potatoes and bring to a simmer. Cover the pot and cook until potatoes are tender, about 8-12 minutes depending on the thickness of the slices. Taste for seasoning (yes, sometimes i have to add a bit of salt). Lastly, the "fancy cook" in me will add several grinds of fresh pepper and a handful of chopped parsley just before serving.
Fats, Carbohydrates and Proteins
these are good, comforting things.
Especially when it is 1.4 degrees F in the morning
and tops out at 15 during the sunny afternoon.