Thinking of Brown, Plus a Side Dish

For today, indulge me as I jump forward in time to when I flew home from Mexico. As we began our descent into D.C., I knew I was home as soon as I recognized the color brown. Shades of brown exist in Mexico, of course, but not the sad, familiar brown of northern Winters, or the sort of darkness that looks striking against a weak sun.

This weekend, I took the above picture during a long walk in the Virginia Piedmont to celebrate Daylight Savings Time. That was pretty much my only activity of note, except that we managed to prepare a good meal. It was the first time I’d ever cooked French fries, since I lack the privilege of work experience in a fast-food restaurant. I was very surprised about how easy it was.

Wait, if I list the recipe here, this can be a food blog! All right:

1) Peel and slice potatoes.

2) Soak in water for 30 minutes. Drain thoroughly.

3) Heat oil to the boiling point. Cook until as crisp as you desire.

4) Salt and serve.

Don’t laugh. In a society where it is common practice to buy muffins at Starbucks and place tea bags in the microwave, we should not take anything for granted.

Comments

[Andrew]

I am enjoying your blog. I especially like the photo/text narratives of your Mexico trip.

What kind of oil do you use for your French fries?

[Avery Palmer]

Peanut oil.

[Viet]

Except for patting down and drying the water soaked potatoes, I don't seem to recall you finding any of it easy.

[nub]

LOL @ Viet's comment.

Peanut oil is generally considered the best oil for fryin' shit, fwiw.