Workshops and Potatoes

It frustrates me so much that many young people in this nation don't have enough mentors and role models in their life. Why do I bring this up?

Today I helped give a workshop in resume building for at-risk youth who weren't much younger than myself. Honestly, it was a lot of fun. They asked great questions and absorbed the information beautifully. I would say that I need quite a bit of practice in public speaking, but I was encouraged by the fun audience. As tough as these 5 individuals seemed to be, they were so forgiving of my far from perfect presentation.

I just hope that these young people sieze any opportunities that come their way and find strength from within in their career development. There is so much potential in all of them, and I hope they see that in themselves!

Almond-Turmeric Potatoes
(Splendid Table)
Olive oil
1 medium yellow onion, peeled and thinly sliced
1/4 tsp. ground turmeric
Salt and pepper
1 1/2 to 2 lbs. red or Yukon Gold potatoes, very thinly sliced
2 Tbsp. chicken broth
1/3 cup chopped almonds

Generously film a 4-qt. saucepan with olive oil over medium-high heat. Layer in onion, turmeric, salt and pepper, potatoes, and more salt and pepper.

Let mixture cook, without stirring, until the onion starts to soften and brown. Don't stir, but peek under them to check color.

Add broth, cover, and reduce the heat to low. Again, don't stir, but shake the pan occasionally, and check to make sure there is still some liquid on the bottom of the pan. Add more liquid as needed. Cook for 15 to 20 minutes, until there is a syrupy brown glaze on the bottom of the pan, the onion is coloring, and the potatoes are tender. Pull the pan off the heat and let stand, covered, for 5 minutes.

Taste for seasoning. Just before serving, sprinkle with the toasted nuts. Spoon down to the bottom of the ban to get some of the glaze for each serving.