This is a super easy dish that isn't our regular, bright yellow potato salad. (Mashed potatoes with crap in it, as my son calls it.) It's room temp German style which means it has a sweet/tangy vinegar based dressing. It's also a fine excuse for bacon.
The key to this dish is about moisture control. The first time I did it, it started out as a roasted zucchini dish and it required too much oil to get the texture I wanted. The second time, I used less oil but it put off too much water. That's why it's now a "pan casserole" whatever the hell that means.
Again, I don’t have a recipe for gumbo. I never have. Every time I make it, regardless of the variety, I’m forced to ponder people who have “award winning gumbo” and “secret recipes”. Those sort of concepts continue to elude me. I eat what I like. I cook what I like. Still at some point, I do need to document “my” gumbo.
Well, the second Sunday Supper is in the can, despite the technical issues.
Biscuits and Gravy were good. Chicken Pot Pie. Both versions of the pear cake were good, though only one was telegenic.
We ate, we drank, we said stupid shit on camera.
