First up I'll show you a new bag I have started working on. Leanne from She Can Quilt has made a bunch of the 241 Tote's by Anna Graham from Noodlehead and so I decided yesterday to purchase the pattern and cut into the fabric I purchased at Birch Fabrics, the brick & mortar store for Fabricworm.com while I was in Paso Robles, CA last week.
|Fabrics are Boho by Annette Tatum for Free Spirit|
Last night for dinner I made Chicken Schnitzel, Roast Potatoes and Steamed Broccoli for the family. As I was thinking through the meal during the afternoon, I realized that the Roast Potatoes would be a perfect "tutorial" to highlight here for those whom are interested in dabbling in new kinds of cooking methods. I'm no pro - I just love to cook, so please don't judge.
Roast PotatoesThis recipe makes enough for 4 - one potato = one person so this is easy to half/double, etc.
4 Russet Potatoes
425 degree oven
1 hour of your time
1. Start with four Russet Potatoes.
2. Use a vegetable peeler to take the skins off. Careful - don't take your own skin off.
3. Cut each potato into roughly one inch slices (this is a personal preference - you could make them smaller)
4. Put the slices into a bowl and pour about 2 tablespoons of olive oil over them and either use your hands or a spoon to coat the potatoes with the olive oil.
5. On a flat baking sheet lined with parchment paper (yes, you need parchment paper) place each potato slice onto the sheet. Then sprinkle with salt and pepper.
6. Place in your oven for about 30 minutes. Set your timer. When the timer goes off the bottoms should look like this:
|Nice crispy crust on the bottom|
8. Serve with an entree and a vegetable and you've got a meal full of different textures and flavors which should (hopefully) please everyone.
|Chicken Schnitzel, Roast Potatoes & Steamed Broccoli|
Let me know if you make Roast Potatoes and what you thought of it - and please don't hesitate to ask questions.
Enjoy your Tuesday,