Party's Over

They warned me about this, the people who came here before me.  They told me that eventually, everyone leaves London.  I never believed them.  I do now.  

Two sets of close friends are leaving.  That comprises a fairly large percentage of those we feel comfortable phoning up on the weekend and inviting to an impromptu.  OK, so we don't have all that many close friends, but we're just poor foreigners.  London is really an Ellis Island: the people here are generally in transit to somewhere else: New York, Australia, Kent.  As a result, there is little constancy, and even less attachment.  It's very Zen.  Or at least it should be.

Today we had a little party to bid good luck and adieu to those who are leaving.  The combination of the end of summer sun-slant, this afternoon's grey clouds, and a largeish amount of Champagne conspired to make it a somewhat bittersweet but still enjoyable afternoon. 

If you've watched the fizz vanish from a glass of Champagne, you already know what an apt metaphor this is for the nature of the acquaintances one makes here.  People are constantly coming and going.  Some you like, most you don't.  But there's a decidedly un-fizzy quality to a few of the acquaintances, and the people here today were very much not fizzy.  I can't help but believe that at least a few of the friendships we've made here won't vanish like a Champagne froth.

Whether or not you're fortunate enough to have friends who've just returned from Champagne with a carload of booze, you will no doubt enjoy today's recipe.  This is very much a Fall dish, best served with falling leaves and departing birds.  Or departing leaves and falling birds.

End of the World as We Know It Potato Salad

Regular readers will note the similarity between this and my Totally Edible Brussels Sprouts.  This is no accident.  Bacon makes almost anything better.

500g Streaky Bacon

1 Red onion

2 lb new potatoes, washed and quartered

2 shallots

1Tbs olive oil

1 Cup apple cider vinegar

2Tbs wholegrain mustard

Salt and Pepper

Boil the potatoes for 12 minutes and drain well.  Meanwhile, dice the shallots and peel and quarter the onion. Slice the onion into 1/4in pieces.

Heat the oil over medium heat in a large heavy skillet.  Cube the bacon and drop into the oil.  Stir constantly until it stops steaming.  Reduce heat to medium low and continue cooking until the bacon is brown but not hard.

Remove the bacon from the pan using a slotted spoon, reserving the bacon fat in the pan.  Raise the heat to medium.  Add a little more oil if needed and when the oil is fairly hot, drop the sliced onion into the pan.  Stir constantly, breaking the onion into individual pieces and shaking the pan occasionally to spread out the onion.  When the onion has started to cook, reduce the heat to low and add the shallots.  Continue stirring and shaking until the onions and shallots have turned very soft.  Remove the onions and shallots with a slotted spoon, reserving the oil in the pan.

Increase heat to high and when the oil is just starting to smoke, add the vinegar and open a window.  Stir the brown bits from the pan into the vinegar and add the onion, shallot and bacon and mustard.  Let this heat a bit and add the potatoes, turning to coat with the mixture.  Season to taste with salt and pepper.

Serve warm.  You can reheat the potatoes in the pan if needed.