I have to tell ya: I haven’t had much time to cook these past two weeks. Last weekend Doug and I went to Northern Kentucky so he could interview for a transfer to his company’s Cincinnati office for when we move back to the area this fall, and so I could start looking for wedding dresses with my mom and sisters, and we could start discussing the details of our wedding plans.
It was a jam-packed weekend, as it always is, but Doug got the job, I got a dress (YAY!) and we decided on a wedding date (more on that later). The excitement barely died down before Doug sprained his ankle playing basketball this week, and I’ve had to nurse him back to health.
Needless to say, I’m really looking forward to a relaxing Memorial Day weekend. I’m excited to dive into some-yet-to-be-conquered recipes, and I think some homemade pasta might just be in order for my friend Lucas’s birthday. But until I have those things to show you, I thought I’d go back to a yummy comfort dish I made this past Easter—Alex Guarnaschelli’s Cast-Iron Skillet Potato Cake.
When life is stressful, I often turn to comfort food, as so many Americans do. For instance, last night I made bacon-wrapped meatloaf for Doug and I, and it was just the sort of dinner we needed because I was trying to unwind from a long week at school and Doug was still stuck with his bruised ankle in the air and a pack of frozen peas on it to reduce the swelling. This Potato Cake would be a great accompaniment to meatloaf, or steaks or pork chops—any of those homey foods that beg for great side dishes.
