I was so excited to organize Karen’s kitchen this afternoon that I forgot to take any before and after photos! I will have to do that later this week. What started as probably 100 dishes, pots, pans, bowls and appliances on the countertops ended neat and tidy. I’m so jealous of her new space! She even has empty cabinets to fill.
Matt and I walked there, but we had to be driven home due to storms. I started on dinner and decided we’d dine in the dining room by candlelight – fish feels fancy!
At my trip to Whole Foods this afternoon, I picked up some Arctic Char at Karen’s request – she was craving a tomato/Mediterranean fish dish. We had a bunch of potatoes that Matt brought home from the market, so I turned those into a lovely rustic potato bowl as well.
The potatoes were so good. My mom used to make red parsley potatoes all the time when I was little. I prefer dill to parsley, so I have catered to my taste, but the concept – hot herby potatoes – is the same. Butter, salt and pepper required!
- 10 big red potatoes or any other kind of potato
- 2 tbsp butter
- 3-4 tbsp chopped fresh dill
- 1-2 tsp kosher salt
- 1 tsp black pepper
- Greek yogurt to taste
- Bring a huge pot of water to boil
- Season pot with salt
- Quarter large and halve small potatoes
- Add to boiling water and boil for 10-15 minutes, until fork tender
- Drain potatoes
- Add butter, herbs, salt and pepper
- Serve with big blobs of greek yogurt, sour cream, or grated cheese
I am completely stuffed after this dinner that I can’t even fit any water despite my thirst!! Stomach space continues to shrink…
Hoping to fold the laundry and then start a new book! Not sure which one yet… nite!