Most of our friends and relatives swap recipes, so we ran into variations of this one in France and Italy; seemingly endless variations are part of the fun. Also, it’s a good warm-weather potato dish, being fairly light. We used various potatoes, Charlotte, Rosevear, new potatoes, all worked well; for small ones, cut them in half or quarters, larger ones should be in 1-inch pieces. They taste better
Spring has sprung!
Our birthdays and anniversaries arrive in the Spring and, after four months of gray skies, cold, and rain, we celebrated by getting away to the sun and friends, in Italy and France. After that, the unpronounceable volcano in Iceland was a last bit of gray unpleasantness, and then the sun came out, and it’s finally Spring for real, and we’re back, overflowing with good cheer and tasting notes. More to come soon. . .
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