Bards will sing about my heroics for ages. Children will tell inspired stories about my bravery. That may be a slight exaggeration but I was super heroic and brave! Despite a crippling fear of heights and ladders, I ventured to the roof to clean my gutters. It was disgusting but a nessecity of home ownership. Once I got up there, I started to panic but eventually settled down enough to get the job done. Ashley came up and got one side done too.
After the gutters cleaning, Ashley and I made some lunch. She has been making what she calls chicadillas. It is like a chic pea quesdilla with spinach and peppers. It was really great. My addition was some fried potato. I have been on a monster potato kick recently. I can not get enough.
Fried Potato with Cumin Seeds
2 cloves of garlic (chopped)
3 med potatoes (cubed)
2 cups of water
2/3 cup of vegan margarine
2 tablespoons of vegan sour cream
1 tablespoon of cumin seeds1 tablespoon of onion (chopped)
2 teaspoons of paprika
2 teaspoons of salt
1 teaspoon of black pepper
1 teaspoon of turmeric
In a pot, bring the water to a boil and add the potato. Boil the potatoes until slightly al dente'. Removed from heat, strain and set aside.
In a saute pan, heat the vegan margarine on med heat until melted. Once the margarine has melted, add the onion, cumin seeds, and garlic and allow to fry for 3-5 minutes or until the garlic is aromatic. Then add the potato and fry for 5 minutes. Add the salt, pepper, turmeric, and paprika. Gently stir the frying potatoes every few minutes until they get a nice golden hue. Once they are starting to brown, add the sour cream and stir in well. The sour cream will melt and mix in. Serve hot.