Some days you just can’t win. Some days people expect more of you than you’re willing or able to give, and it is only 9:20 am. Some days you have more things to do than time in which to do them, and it is snowing, and you ride a bike, and you know that nothing is going to be easy or convenient or efficient.
Some days you have to boil potatoes before 10am, just to stay on top of things. (But the steam on the stove makes the kitchen warm and fuzzy).
Some days you know that you are going to get a talking to, and it will not be pretty. You know that you have to tell the truth to some friends, and that it will not be any prettier.
Some days you cry (sob, really) in the bathroom at work for a solid 15 minutes. You pace the halls and take deep breaths, and you are not proud of yourself, but you love yourself and so you say “It’s okay.”
Some days you return to work with eyes so red and swollen that there is no denying what you’ve done, yet nobody says a thing. And that is somehow worse than whatever you’d dreaded them saying.
Some days you roast potatoes, with garlic and rosemary.
It’s your own recipe, and you use a fancy tip from Cooks’ Illustrated, and they turn out just right.
And you know that, when you get off of work, you will turn those potatoes into potato salad. You will pack up that potato salad, along with some mustard, vegan bratwurst, and beer, and you will go watch Newsies and have a meat-n-potatoes dinner with your girlfriends.
At least that much you can do right. And some days that’s the best you can do.
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Rosemary Roasted Potatoes
-Preheat your oven to 450 degrees Fahrenheit
-Cut some red potatoes up into little cubes. I used 5 medium potatoes, with the intention of feeding about 5-7 people (as a side dish). Leave the skins on for maximum nutrition.
-Boil a big pot of water, then add cut up potatoes to the boiling water PLUS a bit of baking soda. Say…1/2 a teaspoon for lots of potatoes, but only 1/4 of a teaspoon for not so many potatoes.
-Boil for 3 minutes. Then drain. Then let those hot little spuds cool off.
-Toss your potatoes in some olive oil, a bit of salt, and crushed or chopped garlic.
-Spread the whole mess out on a cookie sheet, sprinkle with more salt, some pepper, and rosemary sprigs (fresh or not, whatevs).
-Bake/roast for 20 minutes or so, until they are golden brown and crispy in parts and a fork slides easily in. BONUS: you can add some lemon juice for the last 5 minutes of roasting for extra amazingness.
-ENJOY! Try them in a salad with mixed greens, dried cranberries, sunflower seeds, and tuna. Or not.