The Hungry Muse - Key West Literary Seminar

I just returned from a week in Key West where I attended the 29th annual Literary Seminar and I am still basking in the glow of good food, good drinks, new friends and abundant sunshine. I cannot even express properly the incredible sensations that surrounded me when I heard some of the best food writers of all time present, read and share their process and stories. Sometimes I had to remind myself that I was not at a comedy show, but rather a Literary Seminar. Besides the fact that I met and had a wonderful private conversation with The Judy Bloom, whose book was the only one that I brought along on the trip - a book on censorship called Places I Never Meant to Be, which I found to be invaluable to any writer in this day and age of political correctness...anyway I am rambling I know, but it is just so hard not to. I will share a recipe inspired by this trip when acclaimed food writer, Madhur Jaffrey, made me breakfast. Madhur is from India so be prepared for a little spice, and please note that while fresh spices are always prefered, I successfully substituted with the dry versions we convieniently find on grocery shelves.

Fried Potatoes with Curry

Peel and cut the potatoes in 1 inch chunks and place in a bowl - cover and steam in microwave for about 5 min.
Pour some oil in a hot saute pan - olive oil is a little too heavy for this recipe - I used canola. About a 1/8 cup.
Add 1 tsp dried curry (or 1/4 cup of fresh chopped curry leaves if you are lucky)
1 tsp sesame seeds
1/2 tsp cumin
1/2 tsp tumeric
1/4 tsp hot red pepper
1/2 small chopped onion and potatoes. Enjoy the smells!
Toss frequently and cover in between for about 10 to 15 min.

Meanwhile....crack 6 eggs in a large bowl. Whisk briskly and add 1/4 cup of water. Get out another pan and add some oil. Toss in the hot oil the other 1/2 of your onion (chopped)
Some chopped tomato (about 1/4 cup) and fresh cilantro.
Pour in your eggs and scramble.

The potatoes have just enough kick and the eggs are cool and refreshing by contrast. I love fresh cracked pepper and sea salt on just about everything - including this recipe, so find your own taste and sprinkle as needed.