An August pause

I have been remiss in writing on this space. One post sharing photographs from recent travels and then nothing. But, that’s not to say I haven’t been thinking about food. I have, maybe even a little too much. There have been sun filled afternoons on the balcony, obsessively tending to my tiny garden, daring an aphid to even think about roosting on my tomato plants. There have been Saturdays spent practicing my rusty Spanish at Sandy’s taco truck. There have been Sunday mornings at the farmers’ market, on a bicycle no less (a girl will overcome any fear with the promise of fresh produce). But, there have not been enough days at home cooking or hours spent writing about food, sharing recipes and ruminations. And, so yet again I promise to return to this space with more regularity.

I will begin slowly, a recipe here (see below for horseradish mashed potatoes), a restaurant recommendation there (Mee Sen on North Mississippi Avenue, incredible non-Americanized Thai). But, I am back, reminding myself how fun writing can be, especially when avoiding a looming deadline.

Horseradish Mashed Potatoes
2 lbs Yukon Gold potatoes, scrubbed
1 cup half and half
1 tablespoon butter
Salt and pepper, to taste
Several heaping tablespoons of prepared horseradish

Quarter the potatoes, with the peel on. Place the potatoes in a large pot and cover with water. Simmer uncovered until the potatoes are tender, about twenty-five minutes. In a small sauce pan, bring the half and half, butter, salt and pepper to a simmer. Keep hot while the potatoes finish cooking. Drain the potatoes and smash with a masher or force through a food mill. Stir in the milk mixture, then carefully fold in the horseradish. Adjust seasoning, then serve.

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