I Could Hardly Wait

My grandfather used to be a chemist. His profession took him around the world- to countries like Germany and Japan. As a result he knows phrases in multiple languages (including "do your feet itch?" in Japanese).

When my brother and I brought our high school calculus and chemistry problems to my grandpa, his eyes would light up with adventure. He'd pull out a fresh sheet of paper and a number two pencil, then he'd work his way through every problem that we threw at him with the precise methodology and thoroughness of a true chemist.

My dad and brother picked up the gene- they both analyze whatever comes their way with some form of the scientific method. They like to fix things that are broken, utilizing the mechanical skills that come so naturally to them.

I, on the other hand, get lost in the process. I have no desire to take something apart and put it back together. Despite the fact that they're equally beautiful, I'm much more passionate about the various constructions of the written word than elaborate drawings of the structures of chemical compounds and organic molecules.

But sometimes I get the desire to experiment... often through literary analysis*, mobiles, or music, but most recently my experiments have taken place in the kitchen. The majority of them turn out pretty lackluster. I comfort myself over steaming plates of mundane or burnt food with pep talks that my mother would give me: "It takes experience- there's a learning curve to everything! Now you know not to add 3 tablespoons of lemon juice to that dish instead of a half teaspoon!"

Today marks a good day though- I decided to make one of my favorite toppings to pizzas- a gremolata. I'm sure that you just elicited a "Huh!?" Basically, there's only one place I know of that graces the surfaces of their pizza with this simple, fresh topping of parsley, lemon zest, and garlic- but I assure you: it makes all the difference. You can put it on pasta with a generous grating of Parmesan or you can toss it in a salad of cooked carrots. I decided to use it as the base for a basic potato salad. As far as I'm concerned, it was a pretty successful experiment.

*One of my most proudest moments was when I decided to dedicate a paper to the claim that Captain Ahab in Moby Dick could be seen as a reincarnation of Buddha. I received the paper back with a C- and the words "Nice Try Sister!"

Simple Potato Salad with Gremolata and Radishes
I used purple potatoes (!!) because they were local and looked good on the shelves of Berkeley Bowl, but please use any type of potato that suits your fancy.

For Gremolata:

1/4 cup chopped italian flat-leaf parsley
1.5-2 tsp. minced garlic (about two medium-sized cloves)
1.5 tsp. lemon zest
2 tbs. olive oil (I used Spanish-style)
1 tsp. lemon juice
salt and pepper to taste

Mix the above ingredients together in a bowl and let sit.

Potato Salad

2-3 potatoes
3-4 radishes, sliced horizontally
1 tbs. cider vinegar (or any other kind will do- whatever you like to dress salads with)

Boil the potatoes in a pot of salted water. Remove when they're easy to pierce with a knife. Then, when they're not too hot to handle, slice the potatoes first in half and then in smaller pieces.

Assembly: Place the radishes and potatoes in a bowl. Then toss with the gremolata and vinegar. Taste to see if you need to add more salt, pepper, or oil.

Enjoy!