As a young teenager I would come home and collect the mail from its box at the top of the driveway. I got to open the junk mail. One day, there was a promotional mailer from a spice company, McCormick, or the like, with a short stack of recipe cards, diecut for entry in a rolodex, shiny and colorful. One was for a quick side dish: microwaved cheesy potatoes. Cut a raw potato in thick slices, but not all the way through, using a wooden spoon handle on either side of the potato as baffles to keep the knife from going all the way through. Microwave. Add small slices of cheese between each slice and sprinkle with more cheese and oregano. Microwave, briefly.
Somehow this dish, quick and simple, filling to the point pinch hitting for a complete meal, became a standard of my personal cuisine. I make it a few times a month, often for a weekend lunch. These days, I don't pre-slice the potatoes, which I think leads to a better texture, and sometimes just open up and flatten out the potatoes without slicing at all. These are minor details. Mostly, melted cheese is yummy.
Yesterday's run destination: Montana Ave.
Yesterday's menu:
breakfast: maple miniwheats
lunch: leftover chili, again
dinner: pasta and red sauce with chorizo, greens salad
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