I'm looking for things to do with tomatillos (http://en.wikipedia.org/wiki/Tomatillo) other than large quantities of made-for-later salsa, although I've gotten a couple of suggestions and am leaning toward a sauce verde for tilapia. I'm also noticing that I keep getting potatoes and full heads of romaine each week, and am having trouble staying inspired about both relative to the recurring quantity.
I'll see if I can wax creative about food after Shabbat.
I sometimes dice potatoes with onions, pan-fry until golden, and add some cheese at the last minute (seasonings to taste -- if just for me and not Dani, cayenne). I guess it's kind of a cross between homefries and hashbrowns -- I definitely prefer crispier to mushier textures in that space.
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Date: 2006-08-18 11:08 pm (UTC)(no subject)
Date: 2006-08-18 11:43 pm (UTC)I sometimes dice potatoes with onions, pan-fry until golden, and add some cheese at the last minute (seasonings to taste -- if just for me and not Dani, cayenne). I guess it's kind of a cross between homefries and hashbrowns -- I definitely prefer crispier to mushier textures in that space.