1. I know you’re all on the edge of your seat, wondering how David’s birthday dinner went. It was great! We ate stuffed peppers (the recipe: red peppers, rice, ground beef, cottage cheese, basil, oregano, whatever else I feel like putting in them, ya welcome.), Cesar salad (secret family recipe), and we finished it off with this dessert from smitten kitchen because no gathering of mine is complete without something Deb recommends. I don’t wanna brag, but it was suuuuper good.
2. I also made up a new dip! Given my recent obsession with roasted garlic, I figured it was time to add some cheese and make a thing out of it. A rough recipe: Take as much roasted garlic as you can handle skinning, shredded cheddar cheese, goat cheese, and parmesan cheese. Run it through the food processor just a little. Add some salt and pepper. Bake it at 350 until it’s melty, and then try not to eat it all. Yuuum.
3. We’ve been really into making baked french fries at home. It’s not because I’m trying to be healthy, for once, it is simply because I don’t have a deep frier yet. One of my favorite memories is when my friend’s dad would bust out the deep frier and make the most amazing curly fries in the world. There were usually a million kids over when this happened, so we’d only get a small handful each but oh man. That is some quality stuff. But I digress.
I figured out a great way to make really crunchy fries in the oven. It takes a while, but it’s worth it. Get red skinned potatoes. Cut them into thin wedges. Soak them in warm water for at least an hour. Pat them dry and lay them out for a little while to get completely dry. Heat your oven to 450, line a baking sheet with aluminum foil, and then coat the bottom of the sheet with a thin layer of oil. We use rice bran because it has a high smoke point so it won’t set the smoke detector off. Salt and pepper the sheet, then lay your potato wedges out, drizzle more oil over them, and mix them with your hands to coat. Top with more salt and pepper, and make sure the potatoes are in a single layer. Bake until they are brown and delicious looking – usually about 45 minutes to an hour.
4. Does it bug you that my recipes aren’t specific at all? I’m sorry if it does, I just never really follow recipes! It’s because I’m lazy, and the thought of making teaspoons dirty is more than I can handle. I think it’s why I don’t bake a lot, because you actually have to follow the recipe or else things get wonky. Although, I did go through a phase where I’d make chocolate chip cookie batter, and then just add weird mix ins and see what happened. That’s how we ended up having peanut butter chocolate pistachio chip oatmeal cookies once.
5. I’ve been really happy that it is strawberry season, FINALLY. They are the only berry that I truly love (raspberries are okay, and blackberries are… tolerable. Don’t even talk to me about blueberries.) and it feels like such a short window of time that they are truly delicious, and not kind of shriveled/sour. Go eat some strawberries. That is all.