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Thursday, January 31, 2013

Sautéed Potatoes with Tomato and Bacon

Most of the time I follow a recipe, as I've said before I alter them slightly to suit our tastes, but sometimes I get the urge to just throw stuff together. The problem is I tend to think of everything in portion size, my portion and Glen's portion and I forget to write down exactly what I have done - how much of what and as for why? I have no idea. This next recipe was one of the few occasions I knew exactly what I did. Two potatoes - one each, four rashers of bacon (slices) - two each, three tomatoes - one and a half each, dash of hot sauce - mostly because hot sauce was my new thing at the time, 1 tsp minced garlic - Americans have it definitly right when it comes to grocery shopping, you can buy massive jars of minced garlic, and none of that rubbish in vinegar that you get in England, nope this stuff is preserved in like a brine type stuff. One teaspoon of savoury - the sprinkle lid was broken so I stuck in a teaspoon, three tablespoons of red onion. I keep saying I'm not very creative, that my artistic vision is circumscribed by my own negativity, when in truth if I was really that uncreative I wouldn't be able to cook at all, neither would I be able to put pen to paper. I find that if I break things down into pieces, rather than looking at things as a whole, it makes things easier for me to find, the inspiration I need, to develope my idea into the final product whether that's a meal or one of my pieces of writing.

Sautéed Potatoes with Tomato and Bacon

2 potatoes, chopped into bite sized pieces
4 rashers of bacon, diced
3 tomatoes, diced
dash hot pepper sauce
1 tsp garlic, minced
1 tsp savoury
3 tbsp red onions, finely chopped
salt and pepper to taste

1. Par boil the potatoes, meanwhile gently fry the bacon and red onion, when the potatoes are done pat dry and add to the bacon along with the remaining ingredients, fry until the potatoes are lightly browned.

I like this for it's simplicity, great for lunches, or light suppers!

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