Flying Squirrel.

Oh Gabby, you make American's so proud. Especially those of us who live in West Des Moines and have experienced Chows. It's surreal to think that the gym down the street is becoming the most sought after place to build rising star Olympians. And not only are they great athletes at their skill, they have all the characteristics we sometimes forget about — what makes America and Iowa the down-to-earth, wholesome, gracious and sweet people we should be. Five stars for Chow and his discipline and for keeping the character in tow as he pushes for excellence. Well done.

I can't say our meat was well done, but it felt like it. London Broil. Nothing "London" about it. I have never prepared it before. And I can say, I most likely won't ever again. Our family likes their meat. Elie has been known to eat a leftover steak before soccer practice, nothing else. It's her comfort food. Well, not quite the comfort last night. It's one of the toughest cuts of meat on the planet.  It's not even a named cut of meat. It's a method of cooking. It originated in America. It's usually a round top roast cut. Too thick to be delicious like Flank. Maybe it was the marinade, though it came from my friend Martha Stewart. Hmmm.

Oh well, what the meat didn't deliver, the potatoes most certainly did. Salt & Vinegar. Crispy wedges that had a wonderful zing of vinegar. It would have been stronger but I didn't read the instructions soon enough for the hour bath the potatoes needed before roasting. They may have been crispier as I've just noticed that I didn't use the corn starch either. They were wonderful either way. The potatoes we will be keeping. We will say good bye to London...after the Olympics are over...


Salt & Vinegar Potatoes

Ingredients
10 cups water
2 cups white vinegar
Coarse salt
5 russet potatoes (about 2 3/4 pounds), cut into 1-inch-thick wedges
8 tablespoons extra-virgin olive oil, divided
1 tablespoon cornstarch




Directions
1. Bring water to a simmer in a large pot. Remove from heat, and add vinegar and 2 tablespoons salt, stirring until salt dissolves. Add potatoes, and let sit 1 hour.
2. Preheat oven to 450 degrees. Drain potatoes, and pat dry. Toss potatoes with 2 tablespoons oil, 2 teaspoons salt, and the cornstarch. Divide remaining oil between 2 rimmed baking sheets, and place in oven until oil is almost smoking, about 5 minutes.
3. Divide potatoes between baking sheets, and roast until golden brown and cooked through, about 35 minutes, rotating sheets and flipping potatoes halfway through. Season with salt, and serve warm or at room temperature.