A Field Trip, Time Out and a Dinner

Since I had to go out today for my allergy shots and it was a warm, beautiful day, I decided to take my camera with me and head down the road to the lake.

Down at the lake.

Hey, where did the road go? I'm not driving through that. No way.

Road Ends in Water - you don't say.

Midnight is paying attention to the birds today.

Purple Peruvian Potatoes. Purple people plant Peruvian potatoes perfectly.



I admit it, I've never had purple potatoes before and just had to try these.

I cut these up, tossed them with a bit of bacon joos and olive oil, seasoned with kosher salt and black pepper and baked in a 350 degree oven for one hour. Here's a handy tip for you. Heat the empty baking sheet in the oven before adding the cold potatoes. This simple step helps to prevent a lot of the sticking that usually ensues when baking potatoes.

Meanwhile, I had taken blanched green beans, and saute them with cooked bacon and minced onion. Toss with a bit of olive oil and season with kosher salt and black pepper.

The cooked Peruvian potatoes. In case you are wondering, they taste just like regular potatoes.

I had marinated a turkey breast loin in a mixture of whisky, soy sauce, rice wine vinegar, brown sugar and grated garlic for several hours. I then seared it on the stove top and then placed in a 350 degree oven until the internal temperature reached 165 degrees. Allow to rest before carving. My family was hungry, so I rushed this step.

The beauty shot. I also made a quick whisky teriyaki sauce to accompany the turkey.

Yes, I have my bacon grease, er joos stored in the fridge and properly labeled.