Monday Motorway Music™, June 12 – Why Potatoes Should Be Like BBQ Briquettes

That is an odd question, I know… But before I get to that point, the above is one of our more strange experiences from last week in Sicily.

We were driving from A to B (both small, beautiful and pittoresque towns) when we got behind an absolutley non-moving queue before a couple of bends on a country road. The bends meant that we couldn’t see what was happening – or not happening, as it were.

An ambulance coming the other way, though, hinted at an accident. So we had to find another way.

And that road up there? Is part of the alternative GPS solution. Apparently, when the roads are limited by mountain ridges and valleys, the selection gets rather slim. And this picture was when it wasn’t really small and rough yet! Shall we just say that I was a little bit sweaty from concentrating when I got out on hard surface again without having sacrificed tyres or the sump or anything. Not even scratches!

The potato thing, then? Well, when you barbeque, it’s always recommendable to use the same type and brand of briquettes so that you know how they burn and how many to use for what. Consistency is the key word. (Oh, and store them dry – not in the garden shed in the paper bag!)

It would be good if the same type of consistency could be had with potatoes. I’ve made pommes sarladaises a few times recently (or something similar – potatoes cubes, mixed with duck fat, garlic and parsley and done in the oven). The first time they weren’t done after an hour. Today? They were very done after 40 minutes.

See what I’m getting at? Potatoes that roast evenly in the oven every time. Wouldn’t that be great?? 🙂 Invent away!

 

Do I Wanna Know? – Arctic Monkeys
Somethin’ Stupid – Robbie Williams w/Nicole Kidman
Dig og Mig – Dieters Lieder
Where Blue Begins – Sanne Salomonsen
Captain of Her Heart – Double Side

(some calm music for an easy start after a vacation!)

Photos by me.
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