Eat Like a Rabbit

Too dark for pictures.

I was invited to a dinner by a drug rep. The speaker as he stood up said he couldn't believe the turnout. He said the restaurant must be good. The 60-ish number of medical professionals laughed. A waiter came around asking our orders. There were three options, but being a vegetarian, I didn't catch what they were. I simply requested a vegetarian plate. Some time later, a waiter came by with salads and atop mine (just like all the others) was a nice strip of crispy bacon. By this point, the lecture had started and I quietly whispered a request for a bacon-less salad. The waiter very kindly obliged, but failed to remove the offensive salad. I suppose if I had thought about it, I would have just passed it down to the next individual. Instead, I shoved it toward the center of the table and out of my line of sight.

I'm quite proud of this recipe. I chopped up baking potatoes, diced up a small onion, minced or chopped a few cloves of garlic and cooked the potatoes on medium with just enough olive oil to keep the potatoes from sticking to the skillet. About 7 seven minutes before the potatoes were done, I harvested three large sprigs of rosemary from our herb garden and chopped the leaves into the skillet.

Firstly, I guess I lied. I said I would never make mashed potatoes another way after having the Garlic and Rosemary ones. However, I made these mashed potatoes for a pot luck and know that most people like creamy, skinless potatoes with basic flavors. Secondly, I started this recipe using the Barefoot Contessa's "limited time availability" recipe on foodnetwork.tv. (As an FYI, this recipe is only published around the time a show airs due to legal reasons.) However, when I tasted her product, I was disappointed and chose to edit it my way.

This is one of our favorite recipes from "The Vegetarian 5-Ingredient Gourmet". It allows for much creativity and lets Paul and I make differing concoctions according to our tastes.