Odds and Ends 3.20

Until now it was a lazy day.
The wind has doubled or more
and the sun is in full retreat.

I better hurry if I want to make
my window for a late afternoon
cup of coffee.

I made a 10 oz cup instead of a
12 oz cup to have enough room
for cream as I decided to try

a cup with cream only. Funny, I
like a double espresso with
sugar. But regular old coffee

black kills my taste for coffee.
I took a sip and put it down.
When I picked it up again, there

was a tiny bug floating in the
cup who didn’t like the coffee
either.

So much for my Plan A. No time
for a Plan B if I had one today.
I guess it is time for me to start

cooking dinner. I am baking
chicken legs. Why chicken legs?
It is the only fresh meat in the

fridge that was dropped from
our scaled down Thanksgiving
menu. We already cut back

on the variety of food and
will cook less of everything.
Instead of for twenty, it will

be for ten, but in reality five.
We just went to back to Phase 2
this afternoon. So the few who

might have come will now get
curbside delivery service. All
wearing masks of course.

At any rate, there will still be
more leftovers than usual.
Turkey and ham will abound

for a good week or so. You have
heard it before, “Be safe, not
sorry.” It is hard to plan with

COVID. Things change quickly.
But we can plan to pray.
Happy Thanksgiving.

Give thanks and pray.

Potatoes and Sausage

This is a wonderful comfort dish for the first cool nights of fall, winter, or anytime really. I always make more than enough—it is a family favorite for breakfast the next morning with eggs.

Serves
4-6

Cookware
A 3 qt pan with high sides and a cover. Or, large pan of your choice.

Ingredients
2 medium yellow onions. For this recipe, I like to cut the onions in half, then cut each half 3 or 4 times to make large long chunks. When I cook onion, I don’t like to separate the onion in the pan; I prefer to separate the onion into individual pieces in a pile before putting them in the pan.

Olive oil. I prefer extra virgin olive oil. A vegetable oil works okay too.

Summer sausage. You know, one whole sausage in a shrink pack that looks like a fat horseshoe. I cut it in about half inch pieces, then cut all the pieces in half. If you cut them too small, they will be overdone.

2 spoons of minced garlic. I keep a long iced tea spoon next to the sink near the coffee stuff. This is my go-to utility spoon for almost everything no matter what I cook or to add sugar to my tea (or coffee). This way I use one spoon a day instead of ten. So, two heaping spoons of minced garlic from the big jar in the fridge. More, less, or none. Your choice.

1.5 lb. bag of Melissa’s Baby Dutch Yellow Potatoes. Or, small potatoes of your choice. I cut most of them in half. The real small ones I leave whole. The bigger ones, I cut in half, then cut the halves in half.

Spices. I use dry spices more often than not. Fresh spices are not cost effective for me. They will go bad before I get to use them a second time. Add spices during the last 10 or 15 minutes of cooking. To taste, Kosher salt, fresh ground pepper, a few shakes of oregano, less than a shake of basil, a pinch plus of parsley.

Instructions
1. Prepare the onion for cooking. Add enough oil to cover bottom of the pan and put on MED heat to start. Add onion to pan. Stir as needed.

2. Prepare the sausage. Onion will be close to done. Add the sausage to the pan. Mix the onion and sausage a bit. Add the garlic. Mix again. Cover the pan.

3. Prepare the potatoes. Add them to the pan. Mix contents so onion and garlic don’t burn or stick to the bottom of the pan. Cover. Let cook one notch below MED for about 20 minutes. With a spatula or large spoon, turn all the contents around the pan. Cover.

4. Test potatoes for doneness in about 10 minutes or so. Add spices. Then turn all the contents to spread out the spices throughout the dish. Let cook covered on MED-LOW or LOW heat until the potatoes are done.

5. Transfer into a large bowl and serve.