Rosemary Red Potatoes

Here is a recipe that I just made up.  I'll call it Rosemary Red Potatoes.

• Choose around 8 smallish red potatoes and cut them in thirds.  
• Boil them with a little salt and a couple cloves of garlic for around 15 minutes until they are just starting to soften.  They should still be firm though.At the same time, heat 2 tablespoons of olive oil and a pat of butter in a pan.

• Next chop up about this much rosemary.  I actually used all of it that you see in this photo.
• Add the potatoes, garlic bits and rosemary to the pan and sprinkle with salt and pepper.  
• Saute for around 5 minutes on each side until the potatoes are deep golden brown.  Mmm...really yummy with grilled lambchops, a baby arugula salad and a nice red wine. 

Inspiration.

Okay here's the deal:  I come from a family who loves to cook! Even our youngest can easily separate an egg. Well maybe not Eve...yet.  My inheritance from my dear mother, was an enormous library of cookbooks!  There are literally hundreds of them...some lining the shelves in my kitchen and some still packed away.  Some have little handwritten notes and recipes; notes written to her from her many friends over the years and notes correcting an errant recipe.  This little blog was inspired by a family vacation to historic Philadelphia where my cousin Susan and her husband Tom live in a home built in the 1700s!  Turns out Susan loves to cook too and now we're sharing recipes and tidbits of deliciousness.