60 – silence of the yams

Did you know that sweet potatoes and yams are not the same thing?  Oddly enough, I did.  Never actually cooked a yam, but I love sweet potatoes, and seriously, there are things made from sweet potatoes that should be banned in every state. The worst offender is the candied sweet potatoes (often mistakenly called “candied yams,”) that so many people serve at Thanksgiving and/or Christmas.  Throwing mini-marshmallows on top of canned and chunked sweet potatoes that have added brown sugar compounds the sticky sweetness in every layer.  It’s also texturally challenging, the final straw  for me.  Not sure why, but it always felt like eating a boneless finger.  Ish.

Half sweet potato, half russet/white potato, mashed with butter, milk, parmesan, salt and pepper.  Oh yes, and some steak.
Half sweet potato, half russet/white potato, mashed with butter, milk, parmesan, salt and pepper. Oh yes, and some steak.

The absolute best way to cook a sweet potato is to wash it and put it on the top rack of a gas grill with the cover closed.  Leave it there about 30 to 45 minutes before you begin to grill your meat or other vegetables. Smaller ones will cook faster, bigger ones need more time.  When it’s done, you can wrap it in foil to keep it hot while everything else gets cooked.  To eat, cut a slit in the peel, or completely remove the peel and add butter and salt to the bright orange flesh, to taste.  That’s all.  Nothing else.

Please raise your right hand and solemnly swear to never candy a sweet potato again.  Ever.  Under pain of having to eat the buggerty things. Yuck.

If it’s too blustery or rainy to grill, you can  also add sweet potatoes to your white potatoes to make mashed.  Peel both kinds, and cut into cubes that are one or two inches on a side.  Add them to a pot of boiling water.  Turn down to a simmer, cook until a fork goes into a chunk of white potato very easily.  Drain the water off the potatoes, then add a little milk, a lot of parmesan cheese, butter, salt, pepper and anything else that you like in your mashed potatoes. Gives mashed potatoes an amazing richness, depth of flavor, and slight sweetness. Very yummy.

I honestly did not start this blog to be a recipe fest–this is just where my mind has been of late.

My layoff in October from my high-pressure, high-stakes job came with a severance pay that enabled us to be finally debt-free. Yesterday, we received the title to the truck, our last debt finally paid. It’s quite an accomplishment.  Both of us have lived with debt our entire adult lives. This job of his, coming with a house, all expenses paid, and a company truck, now gives me the time and the space to decide what’s next for me, with zero pressure to do so. I don’t even know how to act without debt AND without a job.

I’ve found that, for me, the highest purpose of my days has been the care and feeding of my entirely amazing husband.  After a 12- hour day yesterday, he is also working today, Saturday.  Watched him drive off an hour ago, hauling a bulldozer on a flatbed semi-trailer through these single-lane dirt roads, with precipices galore. He’s headed to a site about 30 miles south of the house (and still on the ranch we live on, which always boggles me).  Nothing worthwhile is ever easy–but he loves his job, not least because he has great respect for his boss. It’s something we both have found to be quite rare.

As for me, when I’m not baking bread, sewing, cleaning, cooking, or doing laundry, I’m writing, as you can tell by this blog.  I am also working out, and losing weight (six pounds in the last three weeks) and thinking a lot while I’m getting sweaty.

I’ll let you know how it turns out.

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