Valentine’s Day Massacre

First of all, an apology:  I am sorry I could not post yesterday.  It has taken me 24 hours to recover….

 It had all started so well.  We woke up.  Everyone was in a great mood.  Valentine’s gifts were exchanged.  We had wonderful, fresh, fluffy waffles for breakfast.  My 5-year-old was excited to have her Mandarin lesson.  The adults exercised.  The children played contentedly.  Everyone found something red to wear to celebrate the day-both Valentine’s and Chinese New Year.    We piled into the car and drove into the city for a family outing.  We found the perfect legal parking space right in front of the Frick Museum.  We entered the museum.  And then, the wheels started to come off the bus. 

As we entered, the guard motioned the visitors in front of us to the right towards the coat check and museum galleries.  To me, he held up his hand as if to say halt and said “Ma’am, can you move to the left and out of the doorway, please?”  “Huh?” I said.  Then he pointed at my daughter and said, “No children under 10 allowed.  Museum rules.”  Oops!  So much for the family outing to the Frick- only ¾ of us allowed in!  So, we turned around and headed the 5 feet back to our legally parked car, piled in it and came up with plan B. 

We would head down too Chinatown to a fantastic restaurant and have a family lunch.  Yes, us and 900 million other smart people-after all, it was Chinese New Year’s.  The trip to Chinatown was complete gridlock.  When we finally got there- 2 hours later-the line out the door of the restaurant and the four cranky people in our car told us that this was not to be.  We turned around, with our tails between our legs, and headed home.  The trip’s only saving grace was a quick stop at Citarella for a chicken to roast and comfort food for my beleaguered brood for dinner.  One roast chicken with roasted fingerling potatoes in truffle oil later and we were almost ourselves again! 

Roasted Fingerling Potatoes in Black Truffle Oil

1-1.5 lbs fingerling potatoes, rinsed and dried

Good quality truffle oil- available at gourmet markets

Sea salt/ pepper to taste

Preheat oven to 400.

Toss potatoes in truffle oil.  Season with salt and pepper.  Bake, stirring often,  for 60-75 minutes, or until potatoes are crisp on the outside and tender on the in

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One Comment

  1. Posted February 15, 2010 at 8:25 pm | Permalink | Reply

    Caroline, I am sitting hear laughing….so typical…the fingerling potatoes sound terrific…I made them for dinner tonight…with slow cooker pot roast…our belated Valentine’s dinner…..

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