Roasted potatoes, roasted carrots and onions and roasted pork roast. Mmmmmmm.
We actually had this on Sunday……Mmmmmm, again.
These potatoes are really good. They are the perfect comfort food on a crumby day, or a cold blustery day or any ‘ol day. My mom used to fix these a lot and just the aroma of them baking in the oven whisks me back to Texas when I was a little girl.
I use a combo of Russets and/ or German Butterball potatoes, just whatever I have in the potato bin. A combination enhances the flavor of the potatoes but believe me when I say that these potatoes are wonderful and there’s not a whole lot you can do to them to make them bad. Unless you burned them. (Which when you see the carrots coming up, you’ll know what I mean.)
So cut those taters into chunks and cover them with a bit of oil. I used Canola oil. (Now nobody go all postal on me. I know there are some controversies about using Canola. But I just didn’t have olive oil in the house and I’m starting to think twice about using products that I can’t produce here at our homestead. Or even here in my state. Olive oil? In Montana? Heck, I can’t even grow a tomato. But…..
…..if you look out the back window beyond our north pastures, you’ll note just the very start of a yellow haze in the fields. That farmer is growing canola but it’s early yet and hard to visualize. In another couple of days, this whole field will be blazing yellow.)
Then sprinkle some seasonings on the taters and bake at 375 until tender. (My neighbor brought this garlic salt to me from Trader Joe’s in Spokane. We don’t have a Trader Joe’s in my home town. It is wonderful. And I think I’m in love! Don’t tell Tim.)
This is what the potaotes look like when done…..
Yum……reminds me of my Texas home.
These are melt-in-your-mouth-good.
Carrots and onions sauteed in butter and tossed with garlic salt in a cast iron skillet. (A tiny bit charred. I was distracted by my handsome husband and let them go a bit long. What can I say?)
I also made this dipping sauce out of equal parts mayo and sour cream. Mix in 2 table spoons of ground mustard and it tastes like horseradish sauce. It cuts the very richness of the meat. (Stay tuned for more info on horseradish. I. WILL. GROW. HORSERADISH. THIS. YEAR!)
On an entirely different note, look what my husband brought home for me!
A pot ‘o petunias from my sweet mother-in-law! Tim was over in Post Falls visiting his momma (and working a couple of shifts in the local ER) and he brought these home. For me! I think these were volunteers from her garden. And she sent them to me. Via my husband! Yay!
Now if it would only NOT be 34 degrees in the mornings. I’m quite done with freezing weather, thank you very much. I can’t plant any (or not many) flowers until the mornings warm a bit more. That means we usually can’t- shouldn’t- don’t you dare- plant any tenders (IE: flowers) until the first of June. It’s usually safe after the first.
Come on Memorial Day!
Today’s count: 43 eggs, 3 gallons of milk
What’s for supper: PORK ROAST WITH OVEN ROASTED POTATOES AND SAUTEED CARROTS AND ONIONS! YAY!
Weather: A 20 percent chance of showers and thunderstorms after noon. Partly sunny, with a high near 73. Calm wind becoming south southwest 5 to 8 mph in the afternoon. Mostly cloudy, with a low around 34. South southwest wind around 6 mph becoming calm after midnight.