How do I feel: It’s Tuesday. I feel like Tuesday. Not as lame as Monday, not as exciting as Wednesday.
I am sure if you are still reading these posts, you may be getting a little bored – heck, I know I am! Not sure exactly why I thought blogging for 30 days straight would be sooo exciting. Mostly it’s just become this thing I do each day out of accountability, which I guess is okay. It is definitely keeping me accountable. And I fear, dear readers, that today yields an almost completely boring menu. Sometimes that happens, even for people who cook a lot, or for a living.
Nevertheless, I did promise to give you my play-by-play of making sweet potato chips, and I made those tonight after work, so you’ve got that to look forward to, right?!
My day kicked off as you’d expect, with coffee, homemade almond milk and two soft boiled eggs. I have to say, I’ve come to really love that this is my morning routine. Some mornings, I can hear the rain beating against my storybook windows and I make myself a “prep cup” of coffee to wake up to. Then 30 minutes later I make a “go” cup in a thermos to take with me to the bus/work.
For lunch I polished off the rest of my increasingly tasty lamb/beef meatballs with some steamed broccoli after I finally got home from the dentist. After work, my friend Leigh Ann came over to start our first “Craft night,” (each person brings a craft they need to work on – but so far we basically just caught up and barely touched our crafts…..we’ll have to try harder next time). I made sweet potato chips and guac for a snack, Leigh Ann brought coconut water and Kombucha. Later in the evening, I had half the remaining pot roast and mint with baby bok choy (can you tell I bought a Costco-sized bag? Thank goodness I love it so much).
I used a mandolin on the middle setting to evenly slice the sweet potato (which is not to be confused with a common yam which has darker skin and orange flesh). I left the skin on because I believe it’s healthier and helps the chip maintain shape and stability when dipping into hearty guac. Next I lay them out on a nonstick baking sheet and brush them with coconut oil. Before they bake, I sprinkled Kathy Casey’s Cha Cha Chipotle Lime seasoning on top. Then into a 400F oven for about 30 minutes (but keep your eye on them, I set my timer for every 10 minutes to keep track, and I turned them around half way through to even the browning).
10 minutes and let the steam escape. Seem weird? Sure. Is there a better, more advanced culinary way to achieve this? Probably. Do I know what that might be? Not yet, but I never stop learning, asking, reading, trying.
Lesson of the day: It’s okay to be boring sometimes. It makes the other times that much more interesting, plus even when my food seems boring, it still tastes good.