Good news! The camera is working! Its a miracle upon miracles that I watched it as it floated around in a cold mountain stream and after some air drying and gentle discussion the camera is working and all pictures on the memory card are recovered! So now I can annoy you with pictures.
It is also ironic that today’s featured recipe comes from J. Not that he is incapable of cooking, but he generally is not a fan of cooking, I think mainly because he does not like cleaning up. But he has decided to call it
“The Greatest Vegetable in the World with Vinegar.”
– diced/peeled potatoes (J used frozen potatoes but it would work just as well with fresh; you would just need to par-boil them prior to sauteing)
– 1/4 c. diced onion (J used a white onion)
– salt and pepper
– 1/4 tsp basil
– 1-2 tbsp red wine vinegar
– 1 tomato, chopped
– olive oil
Coat bottom of saute pan with olive oil or other vegetable oil and turn to medium heat. Add onion and saute until soft. Add potatoes and saute until brown. Add red wine and spices tossing to coat. Before potatoes are done add tomatoes and warm through.
Notes! I thought this was great! Calorically it isn’t all that bad and plus it is vegan, although he doesn’t necessarily want to admit that. I think he enjoyed it as well, but would like less of a vinegar flavor. I didn’t mind the flavor because I enjoy vinegar. In effort of full disclosure, J originally thought he was using red wine and not red wine vinegar. Still, I think it tasted great. Plus it is always nice when he cooks.
Here is my whole lunch today:
And finally the last picture before the camera tried a suicide attempt: