Monday, August 30, 2010

Breakfast Bacon Potato Salad

I woke up, still lost in a dream and floating in a rainstorm of sizzling bacon. Thick steam weighed down the air like a jungle thunderstorm, and the sound of popping grease was similar to water bouncing off of rocks and leaves. The smell was like a warm wool sweater, comforting, nurturing, delicious.

I sat in my confusion while sensation returned to my fingers and toes, and I became aware of the light weight of the blankets on top of me. They were scratchy, and the comforter was machine stitched and thin, like a hotel bed cover. This was not my bedroom. Whose was it?

The carpet on the floor was light tan and shaggy, and covered in stains that were made by some other child. The walls were dark wood, with knots that could be mistaken for shapes which gnashed their teeth like wolves, or formed pointy hats like gnomes. There was an old cartoon map of a ski mountain hanging on the wall. I focused on the drawing for awhile, and then slowly added together the pieces.

I was a kid, on vacation, in Vermont.

Most likely the sound I was hearing was not a jungle rainstorm, as the window emitted a frozen blue glow in the early morning light. I pulled on my long winter ski socks, which hugged my calves tightly and forced my little legs into sticks. Then I shuffled into the breakfast room, where the entire family was already busy developing pink cheeks and full round bellies.

"There you are!" my mother said "we have been calling you for an hour."
"um.. was it..raining a minute ago?" The entire family looked at me as though I were crazy.
"no, it is below freeing outside. Are you feeling okay?" "Just checking!" I said, as I dragged a strip of bacon onto a plate and sat down to breakfast.

Breakfast Bacon Potato Salad
Cube 3 medium Yukon gold potatoes (leave the skins on) and add them to a pot of water. Bring to a boil, reduce heat and cook until tender.

In a separate pot, bring water to a boil and blanch broccoli (cook until bright green, then plunge in cold water)

Cook bacon in the microwave, between paper towels

In a salad bowl, mix together 1 small, diced, yellow onion, 1/4 cup cubed cheddar cheese, the bacon (crumbled)

When the potatoes are tender, drain them and mix together with drained broccoli. Heat 4 Tbsp grape seed or olive oil. Turn off the heat and add 2 cloves of garlic and a pinch of salt. Add 2 Tbsp white wine vinegar and pour over the potatoes. Adjust seasonings to your liking.

Christina's vote: "Puts grandma's potato salad to shame. sorry grandma."

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