I remember fresh bread and butter. Yum.

Not anymore though becausey body decided it makes sense to attack itself when I eat the tiniest particle of gluten. Celiac disease. Ugh.

Potatoes and butter.

I’d probably pick bread as my favorite food, but at one point doc had me try going gluten free to rule out some possibilities. No gluten issue, but it really made me value a nice potato! Potato is just underground bread.

Yes but don’t forget the salt there.

Syracuse, New York is nicknamed Salt City, as it was a huge commercial salt producer for many years. There is a dish called Syracuse Salt Potatoes which boils the potatoes in a very saturated brine, as salt was in no short supply.

The skin on the small potatoes keeps too much of the salt from being absorbed, and the centers get such a creamy texture while as the water evaporated off the skins from residual heat, it leaves a beautiful powdered salt coating all over the outside. Then cover or dip (I like to dip so the salt doesn’t run off) in melted butter and enjoy! Must be tasted to be believed.

Very similar to papas arrugadas, a traditional dish in the Canary Islands.

Yum, those with that mojo sauce and a nice piece of fish does sound really good!

Indeed so, but I think their true genius is as a tapa. They pair well with lager on a sunny day (which you’ll obviously be drinking a lot more of, because of the salt), and they beat the hell out of a packet of crisps.