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Sunday, 22 June 2014

Camping at HICKS LAKE and CYPRIOT Potatoes

 A pretty lake, sunny weather, and almost no mosquitoes – we were pretty much in Camping Heaven this past weekend.

All tuckered out after a long hike . . .

But the sun filtered through the tall trees 

and a Happy Hour selection of wine and beer hit the table  

 Accompanied by snacks . . .   Mexican Pepperoni and . . .

Cypriot  Antinasso Potatoes
        From Lindsay Bareham’s IN PRAISE of the POTATO
2 lbs small, new potatoes
1 cup vegetable oil
½ cup dry red wine
2 tsp ground coriander
¾ tsp salt
¼ tsp pepper

*Wash and dry the potatoes. 
*Cut the larger ones in half.
*Heat oil in large frying pan over high heat.
*Stir fry for 10 minutes over high heat until browned.
*Remove potatoes from pan.
*Turn heat down to minimum.
*Drain off most of the oil, leaving about a tablespoon.
*Return potatoes to pan, and sprinkle with salt, pepper, and coriander.
*Add wine and stir.
*Cover and cook for about 5 minutes until all the wine is gone.
*Turn off heat but leave pan on element for 5 to 10 more minutes until potatoes are tender.
*You serve them at room temperature so they’re great for camping.  Just make them ahead and pop them into your cooler.  J

Hot Dogs at day’s end

and Hot Chocolate before bed.

Ahh, Summer!