Been looking forward to this all summer - the annual Potato Parade. It's the quintessential small town parade - full of Shriners and bagpipe bands and firetrucks. This is a farming town that celebrates the annual potato harvest, so you'll also see lots of tractors and harvesters - even Mr. and Mrs. Potato Head.
I squeal with delight (as much as the little kids) when the miniature ponies come along - some more willingly than others:
My favourite float was the Hillbilly Float, complete with (what else?!?) a log cabin:
There's a big polo tournament every year at a nearby farm. Last year I pulled up just as it ended. Hoping not to miss it this year! Thanks for reminding me, pretty polo player:
I just love these parades. All those fresh-faced folks, full of pride. Tiny little girls showing off their incredible gymnastic skills. Babies in fire helmets riding beside Daddy for the first time. Elderly men dancing the twist in full Service Club regalia. Youth groups belting out "Sweet Home Alabama". Clydesdales and guide dogs and upside down clowns. All marching down the main street for no real reason at all. Just because it's a parade. And that's what you do.
I almost get choked up, it's so sweet.
But this is a celebration of the potato! Not a blubber-fest for me. And in honour of the humble spud, here is the much-requested samosa recipe from my last post.
I have to warn you - I'm already becoming an Indian grandmother in that I never really measure anything and never write anything down. At least you'll be safe with the dough, which I found online and printable here. Every other recipe I saw used shortening (which I can't bring myself to use) and this one is all butter. It turned out flaky enough and was delicious. I did use a food processor, which is awesome for cutting in butter. I omitted the cumin seeds from the dough - I've never seen that before and was going for authenticity.
I wouldn't recommend the filling recipe from that article. Not authentic. I adapted my filling from a wonderful book called Indian Everyday by Anjum Anand. (Thanks, Suki!)
All quantities are approximate. Just feel it!
Potato Samosa Filling
~ 3-4 medium waxy potatoes, boiled, skinned and cut into small dice.
~1/2 cup peas, fresh or frozen
~ 1 tbsp whole cumin seeds
~ 1-1/2 tsp whole fennel seeds
~ 1-1/2 tsp whole mustard seeds (brown or black)
~ 1 tsp ground cumin
~ 1/2 tsp coriander powder
~ Anjum adds mango powder - which I didn't have, but if you do, you should use it!
~ 1 sliced green chile - I used crushed red chile flakes.
~ 2 tbsp of vegetable oil, plus plenty more for frying
Heat a few tablespoons of oil and saute whole spices until fragrant (about 30 seconds). Add the ground spices and chilies and stir to coat, about 30 seconds. Then add the diced potatoes and peas and saute until potatos are all separated into little cubes and coated in spices and the peas are tender-crisp.
Once the filling is at room temperature and your dough is chilled, fill your samosas according to the link above. Fry both sides in about an inch of oil on medium heat, until deep golden brown.
Another dough option that I think might work, but I can never, ever find, are spring roll wrappers.
Thank you to everyone who visited and commented on the last post. Hope this recipe works for you!