I don’t even know where to start with my dear friend, confidante and ex-lover Peter Gallagher! Maybe at the start works best? Probably. I don’t know!
Pete and I first met on the set of Summer Lovers in the early 80s, falling in love instantly – but who wouldn’t fall in love with the man that put his everything into the starring role of the adaptation of your homoerotic, pornographic novella?
I mean, sure, I was hurt when Daryl Hannah was cast opposite him and that she turned out to be a female, but that was not Pete’s fault … and he more than made up for it anyway. But that is another story for another time …
While our torrid love affair ended in 1995 when he dared to co-star with my nemesis Sandra Bullock in While You Were Sleeping, we reconnected within a couple of years after I secured him a role in American Beauty to apologise.
When it came time to cast The O.C. a few years later I was listing all of my DILF-y exes in my head but could never move beyond Pete for the role of Sandy – which coincidentally I named as a dig at La Bullock.
Despite our continued close relationship, I haven’t been able to see much of Pete in recent years – given his extensive commitments on Law & Order, Togetherness and in On the Twentieth Century on Broadway – so I was absolutely thrilled to be able to catch-up and celebrate Chrismukkah over a big plate of my famous Peter Gallatkes.
When we were dating, I’ve oft describe Pete as a potato – and no that wasn’t a dig – simply that no matter which way you have him, you’re always satisfied. Both nothing is as satisfying as a latke in all its crispy, fluffy glory, thus it becoming his namesake.
1 onion, finely diced
1 egg, lightly beaten
¼ tsp smoked paprika
¼ tsp garlic powder
pinch of salt and pepper
a good lug of olive oil
sour cream and chives, to serve
Preheat oven to 180°C.
Peel and grate potatoes and place in a bowl of ice cold water for five minutes. Drain well, transfer to some muslin and wring out as much liquid as possible.
Once as dry as possible, transfer to a bowl and combine with the onion, egg and spices.
Line two large baking sheets with baking paper and take out large golf balls pieces of mixture, form into a ball and flatten out on the tray. Repeat until the mixture is all done.
Drizzle with a good lug of oil and cook for about twenty minutes, flipping once halfway through.
Serve immediately with a good dollop of sour cream and chives. Devour.
As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.
2 thoughts on “Peter Gallatke”