Subj : Tatoo was: T.O.H. Daily R
To : Shawn Highfield
From : Dave Drum
Date : Mon Sep 23 2024 06:28:00
-=> Shawn Highfield wrote to Sean Dennis <=-
SD> I'd make a political crack but I won't.
SH> Sorry, it didn't go too off topic. :)
SD> No tattoos for me. Not as someone who is on blood thinners
SD> permanently.
SH> If I could get rid of mine I would. They were all got before the craze
SH> and I was no older then my 20's for the "newest" one.
Mine are all military service related. The anchor on my upper arm I got
on December 6 1959 - the day before I was sworn in to Uncle Sam's Yacht
Club abd sent off to Sandy Eggo for boot camp. The cartoonish shi ---\
gooney bird on the inside of my arm was applied as a graduation from
boot training present to myself. And the redheaded woman on my left arm
showed up the morning after I was discharged. I remember the third gin
mill I went into but then things get hazy and I've no idea where I picked
up the toots or what she cost me. But I had to make a trip to St. Louis
(there were no tattoo parlours here in the early 60s) to get a bikini on
her to cover her "attributes".
Either that or wear long sleeved shirts even in th summer. It was an
unenlightened era.
1/2 c Extra virgin olive oil
1 ts Salt
1/2 ts Fresh cracked pepper
6 sm Fresh rosemary springs
+=OR=+
6 Italian parsley leaves
3 lg Russet potatoes; unpeeled,
- scrubbed, halved
I had these potatoes for Christmas dinner at the home of
my friend Lindita. She had found a similar recipe in
Gourmet magazine that called for butter in place of the
olive oil and a sprig of Italian parsley in place of the
rosemary. You can use either or both of the herbs, but
the olive oil makes these potatoes remarkable.
Set the oven @ 400oF/205oC.
Pour the olive oil into a med-size glass baking dish and
add the salt & pepper. Stir to combine. Press a rosemary
sprig or parsley leaf on the cut side of each potato
half and place cut side down in the oil.
Bake until the potatoes are nicely browned, 40 - 45 min.
While the potatoes are cooking, using a spatula, gently
move them every now and then to keep them from sticking.
When they are ready, remove from the pan, turning them
flat-side up and carefully leaving the pressed herb in
place. Arrange on a platter and serve immediately.
NOTE: A glass dish works well in this case because you
can check for doneness by carefully holding the dish
overhead and looking to see if the potatoes are browned.
When you do this, be careful not to spill the hot oil. A
metal pan will do, too, but testing for doneness won't
be as easy.
Serves 4 to 6
Taken from Peggy Knickerbocker's "Olive Oil: From Tree
To Table" published by Chronicle Books
MM Format by Dave Drum - 01 December 2009
Uncle Dirty Dave's Kitchen
MMMMM
... So easy, a child could do it. Child sold separately.
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