And His Bucket of Parts...
I never had a Mr. Potato Head. Although I always wanted one. Call it an early fixation with food, or maybe it was that I always had an appreciation for polymorphous objects, but I admired that tuber. I guess it can be simply put-- I love oddly shaped fruits and vegetables.
Last week, I squealed with glee when I spotted this baby at the farmers market. "Look," I exclaimed to Brian, "it's better than a potato-head! It's a potato-man!" It was weighed by the vendor (and it was a weighty starch), and I put it in my satchel. There it sat on the kitchen counter, offering me company, and a smile (mine, not the potato's) whenever I was in the kitchen.But alas, the potato was consumed. It's limbs were lopped off and I made a rosti, or a large, shredded potato cake later that week. It was delicious, crisp and golden-brown, with just the right amount of chewiness. I said the Kaddish, then ate up! Just kidding...
In other news: You might notice a little something new, on the right-hand side of this site. It's a picture, and a link to my upcoming book. Lately, there has been a bevy of manuscripts, emails, and a healthy dose of me pulling at my already cropped locks. But this week I sent the final proofs back to my editor. I can hardly believe the whole process is winding down. And that whooshing sound that you just heard? Oh, that was just me breathing a huge sigh of relief.

6 Comments:
Congratulations!! I can't wait until it's finally here.
That potato gives me the heebie-jeebies.
Exciting news about the book! Can't wait to read it!
Now that you are about to become mega-rich and hyper-famous, we have three requests before you forget about us:
1.) Signed book, when available.
2.) Seeing your post on Potato Man, B wants to know that you are up on fruit/vegetable (mis)shapes in the EU:
http://www.nytimes.com/2008/11/13/world/europe/13food.html?partner=permalink&exprod=permalink
3.) Three years and eight days ago you had a recipe for a parsnip soup. D, having been both raised Irish Catholic and fired from an Austrian restaurant, just doesn't want to hear about potatoes, even in umlaut-bearing rösti form. We made a parsnip puree last Sunday, followed the big JC's really simple recipe, but then added black truffle oil. Amazing. But. Simple. This was our first time handling a parsnip, and we want to do it more often. We know that you shouldn't have to take fairly obvious requests like the piano man at Marie's Crisis--we're not asking about salsify, we're asking for the West Side Story medley--but there it is: if you could teach us the many ways of the parsnip to keep us happy in the cold months, we'd be even more grateful for your nosheteririzing.
i echo nishka - i'm not sure i would have been brave enough to eat that.
I just finished reading your book (advance reader... I work in a bookstore), and found it phenomenal! Your recipes are wonderful, your writing style is frank, and (not to be punny,) delicious. Absolutely loved it! I will recommend it to every person who sets foot in my store!
Thanks so much! I'm really glad you enjoyed the book!
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