Skin-on mashed potatoes with a touch of garlic and two strips of bacon crumbled in; cabbage wedges treated with wine vinegar, fresh-ground mixed pepper and sugar, then fried up in the bacon fat; alongside, the last of the corned beef brisket, sliced and heated up.
It was darned good. I wanted something warming, something colcannon-ish, and this filled the bill. (Tam qualified for the Clean Plate Club, in fact)
Still on my list to try, the interesting Spanish take on mashed potatoes-and-greens-and-smoked-pork, called trinxat. Olive oil instead of butter? Sounds delish!
T. R. MCELROY'S STREAMLINED TELEGRAPH KEYS
1 year ago