Steve Ivy IM'd me about some code... but then mentioned balsamic vinegar—all of a sudden I just had to cook!
Called the roomies they were down to eat. Stopped by Rainbow Grocery on the way home to pick up some ingredients. I was craving potatoes, ginger, spinach... so I picked them up. Then how to combine... I decided that I'd make a simple potato dish and then cover it with a sauce.
I quartered the potatoes, minced an onion and a few fingers of ginger. Set the onions and some butter sweating in my cast iron pan while the potatoes steamed. Meanwhile I minced and sauteed a few hand-fulls of mushrooms and chopped a few cups of spinach in a separate pan.
Once the potatoes were fork-tender, I added them and the ginger to the sweating onions to brown. In the other pan I added 3 cans of drained tuna, a jar of pasta sauce, and some fennel seed.
After letting the potatoes brown and the saucy concoction simmer, I plated them side-by-side.
So good. Yum.
Dessert Update... Whisky Strawberry Sour -- Frozen Strawberries, fresh squeezed meyer lemon, fresh kumquats, and Makers Mark... blended till thick and smooth.