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Dizzy Bat with Succotash

March 23, 2011

We be back from the islands, mon! I have serious case of dizzy bat syndrome. Yes you heard that correctly. Remember in college? Beer olympics, ring a bell? It’s where you would chug a beer and then lean over a baseball bat and spin to see how long you could spin without showing your dinner. Dizzy bat, but I am not chugging beer. Apparently, my head is still on a sailboat but the rest of my body is not. Quite the conflict of interest.

I will fill you in on the islands, mon, at a later date. For now, I’m sharin’ some succotash. Succotash is known as a poor man’s meal that I revved up with a purple potato.

Succotash with Purple Potatoes

  • 1 tablespoon of butter
  • 2 tablespoons of chopped onion
  • 1 purple potato, chopped into cubes
  • Frozen lima beans
  • Frozen corn
  • Roma tomato, chopped
  • 4 oz. heavy whipping cream

Heat butter in a medium pot. Saute onions and potatoes for about 7-9 minutes. Add lima beans and corn. Stir. Saute for another 10 minutes. Add the tomato and cream. Continue stirring until the cream thickens. Taste test the lima beans.

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