So I’ve been slacking a bit when it comes to logging our dinners. I’m doing my best, it’s just that accomplishing anything on a regular basis when you’re also parenting a baby is nearly impossible. My husband is tied up in a seemingly never-ending work project, so the baby and I are left to our own devices more often than we usually would be. Anyway, tonight we had a sauteed trio of summer squashes in browned onions, baked kabocha squash, steamed green beans with garlic. For our protein we split a steak.
Since I forgot about blogging last nights meal until just now, here it is:
Last night was a bland crappy pork chop, roasted asparagus, the same trio of summer squashes only not quite as good, and the best potatoes ever. The potatoes really saved the dinner. I’m not going to attempt pork chops with sage and apples anymore.
2 lbs yukon gold potatoes
1/3 pound center cut bacon
Slice your potatoes into 1/4 inch thick pieces.
Dice your onions and chop your bacon. Add both to a saute pan with a tiny bit of oil. Over med-high heat saute them until both begin to blacken. Add your potato slices and mix well. Cover. After a few minutes stir again, and turn heat down to medium. Cook for about 15 more minutes, stirring every so often so things don’t get overly browned.
I use center cut bacon so there aren’t really any drippings. If you use regular bacon you’ll have a greasier dish, and may want to drain it just before adding the potatoes.