Sometimes when I get too busy, I end up assigning a lot of
tasks to my pretend intern. She is not super-effective. Sometimes I think her
lack of effectiveness stems from my own carelessness in having hired the
wrong Myers–Briggs personality type
for the job. (She’s a total INFP.) Sometimes I think her lack of effectiveness stems
from the fact that she is pretend. Either way, today she has only one thing to
do. She is clearing my calendar so I can sit at home and eat potatoes.
The original recipe calls for finishing these beauties on the
grill. Since we’re headed toward colder days, I’ve broiled them instead, which
worked out nicely (but feel free to grill them on medium-high heat for the same
amount of time if you’re one of thosetypes). I won’t lie—they’re a little
intense. In fact, I’d guess that Myers-Briggs would classify them as an ESTJ. They could probably finish my chores in less than
half the time my current intern takes. In both of these situations, intensity
can be a very desirable characteristic, and I will definitely be hiring back
these little extroverts in the near future. For example, at dinnertime.
Ingredients
- 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
- 2 cups distilled white vinegar
- Extra virgin olive oil
- Sea salt
- Pepper
Instructions
- In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
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full recipe : umamigirl.com
