Last week I had a bit of a Mommy disaster. Well, perhaps not a disaster, but it was a whirlwind of activity that kept me from my blog. I lost the first day of the week traveling back from Palm Springs where my family celebrated the marriage of my beautiful niece Alicia. My daughter Eva was the flower girl and the weekend was packed with family events and meals under sunny skies and 100 degree temperatures. It was wonderful, but exhausting.
The rest of my 6 days were filled with basketball try-outs, basketball practices, basketball games, softball try-outs, softball parties, school plays and lots of homework. Everything a Mom should expect, but can be overwhelmed by at times.
This week is much calmer, I’m back to my blog and oddly enough I almost miss the pace of last week (I know it sounds like an oxymoron). Last week I did what I believe I do best – I was a Mom. I encouraged my children to do their best, I drove them to all their various events, I supported them and felt their pain when they were disappointed and discouraged and shared in the glory of their small victories. There were some really bad moments and some really good ones and, as a family we shared them all and have become stronger due to them.
In celebration of Mother’s Day I am giving away this beautiful hand crafted garlic grater made by my dear friend Renee of Different by Design. This piece of kitchen equipment is not only beautiful but extremely useful. It effortlessly grates your garlic to a wonderful consistency for sautéing, adding to salad dressings or rubbing on a crusty baguette with olive oil for the perfect garlic bread. I think it is far superior to any garlic press. It works simply by rubbing the clove over the "seeds" in the center.
These easy and flavorful potatoes are rich and satisfying, with a hint of garlic and fresh rosemary to add a zesty and herbaceous flavor.
Please leave a comment and I will randomly pick a winner by Friday, May 11th.
Smashed Garlic Potatoes with Fresh Rosemary
7 medium Yukon Gold Potatoes
2 Tbsp. olive oil
1 Tbsp. butter
1 medium clove of garlic grated or minced
¼ teaspoon rosemary
¾ cup reserved cooking water from potatoes
salt and pepper to taste
Cut potatoes into 1 inch pieces. Bring potatoes to a boil in a medium saucepan with salted water. Cook potatoes until tender – approximately 15 minutes. Drain and save cooking liquid.
Sautee garlic and rosemary in olive oil and butter briefly. Add potatoes and water and roughly mash. Season with salt and pepper.