anotherkindofdrew blog

You just never know who you are going to work with I tell you. I deal with a number of people each day and not one of them has ceased to surprise me. We oftentimes forget that outside of 9am to 5pm our colleagues are people too; hobbies and all.

One of the IT guys I work with and speak to on a regular basis got to talking to me one day about the kind of potatoes we grow here. When I mentioned Russet’s he insisted on sending me a recipe he favored. And while I have yet to prepare it or pass it to Pan to give a shot at, I am sure it is going to be fantastic. So I thought it only right to share my buddy Alan’s recipe with y’all. Bon apetit!

• Preheat the oven to 425
• Cube either 2-medium size Russet potatoes or 4-red skinned new potatoes
• Each Russet should yield 24 or so cubes
• Mix cubes with 1 tbsp. of EVOO in a large-size bowl
• Toss the potatoes to coat
• Add 1 teaspoon of sea salt
• Add 1/2 teaspoon of fresh ground black pepper
• Toss the potatoes again to coat thoroughly with the salt and pepper
• Add 1/4 teaspoon each of dried Oregano, Rosemary, and Parsley
• Spread parchment or wax paper on a baking/cookie sheet
• Spread out potato cubes on the sheet making sure they only make one solid layer
• Bake for 25 minutes
• Remove and flip over
• Continue to bake for 15 additional minutes
• Just before they are finished, remove and grate fresh, Parmesan cheese on top with a microplane grater
• Put back in oven on Broil for 2-3 minutes until cheese is just melted

This past year I have been fortunate enough to write for several publications including Farmers’ Almanac online. My work there led to an invite to write for the 2011 print edition; American and Canadian editions. And now, as of Monday, my article will be on newsstands everywhere.

The article, 5 Gardening Trends for 2011 and Beyond, is three pages of advice, trends, and tips for the upcoming year in the garden. I can hardly remember what I wrote, to be honest, but I am sure that one day soon I’ll make myself sit down to reread my thoughts.

Published every year since 1818, the Farmers’ Almanac is the go-to source for inspirational and useful tips. Time tested and generation approved, each edition of the Farmers’ Almanac is a compendium of knowledge on weather, gardening, cooking, remedies, managing your household, preserving the earth and more.

And to celebrate the publishing I am going to be giving away a copy of the American edition. To be eligible you need only:

• Comment on this blog post
• Post about my entry on your own blog (and provide me a link)
• Promote this contest on Twitter (and hashtag it with #farmersalmanac
• Post a status update on Facebook (and tag me)
• Send me a personal email including your social security number, bank account number, and PIN