Life Like This Sure Is Sweet Huh Download

If there was ever a question that global warming is real, just ask anyone in New England what the last few weeks have been like and we'll tell you something isn't right. We had very little snow in January, but by the beginning of February we got nailed with back to back storms. In a single five day stretch, close to thirty inches fell. Two weeks later, however, the temperatures were in the fifties and crept up into the sixties, which is unseasonably warm for these parts. Now, I'm sure some folks are saying "That sounds awesome. Stop complaining!" And, don't worry, I've been enjoying it. But this isn't normal.

2. Spread the potatoes in a single layer onto the prepared baking sheet. Bake for 15 minutes, until brown and crispy on one side. Take out of oven and flip potatoes. Return to oven for another 10-12 minutes until crispy.

3. To make the aioli, put the egg yolk in a medium-sized mixing bowl, along with the Dijon mustard, lemon juice, garlic, and salt. Using a whisk, gently blend the ingredients. Now, whisking continuously, but not too quickly, start to pour in the olive oil a couple drops at a time. Do this until you've used half of the oil and the aioli starts to take form. At this point, you don't have to be as careful and can pour in a larger stream of oil. Whisk in the remaining oil. Taste for seasoning and, if necessary, add salt. Transfer to a bowl with a lid and transfer to the refrigerator.

4. For the mussels, heat oil in a large, heavy skillet over medium-high heat. Add shallot and, stirring continuously, cook for 30 seconds. Add garlic and cook for another 30 seconds. Add chopped tomato and, stirring occasionally, cook for 1 minute. Sprinkle in thyme. Add mussels, heavy cream and dry vermouth. Season with salt and pepper and cover skillet. Cook, occasionally shaking the skillet, until the mussels have opened. Spoon mussels into bowls. Serve with sweet potato fries and mayonnaise.

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I'm Brian, a food and beverage photographer, and I launched this blog in 2009 as a way to share my vegetarian and pescatarian recipes and post some random thoughts on food (hence the name) and stuff that's going on in my life (like a journal!!!). READ MORE

To serve, a dollop of tart Greek yogurt on top works in contrast to the spicy bites. I love these new squeezable Chobani packs that make it easy to add to a dish.Much like my love for my husband, this dish is magical (too cheesy?)!Enjoy my Roasted Rainbow Carrots with Ginger and Cilantro for another delicious side dish with a whole lot of flavor.

I wondered if sweet potato fries would benefit from a soak in water like my crispy potato wedges do. Those wedges are made with Russet potatoes, and soaking them for 10 minutes in hot water helps release some of the starch in the potatoes and lets them absorb moisture, which leads to ultra-crisp outsides and moist interiors.

Unlike regular deep-fried French fries, these baked sweet potato fries have a lot of redeeming nutrition properties. Standard orange sweet potatoes provide an excellent source of beta-carotene, which your body turns into vitamin A.

Thank you so much for this recipe. Finally I got some good sweet potato fries!!! I have been trying for a long while but they always turned out soggy. Maybe it was the type of sweet potatoes I used? This time I used the ones with purple colour and white inside and they turned out great My 16 month old who is a picky eater enjoyed them too!!

A pure verbatim recipe-copying cook and a pure independently inventive chef are the two extreme ends of what is, of course, a spectrum. But for any particular part of your life that involves reasoning and decision making, wherever you happen to be on the spectrum, your reasoning process can usually be boiled down to fundamentally chef-like or fundamentally cook-like. Creating vs. copying. Originality vs. conformity.

This is the first time that I have tried this buttercream icing. My husband generally does not like frosting but he thought that this was delicious. This recipe will now be my go to chocolate buttercream recipe.

The toppings for the Big Comfy Sweet Potato are up to you. I was digging the cilantro, sprouts and green onion, but you could put all manner of delights into this one, depending on the season and what is available to you. Cherry tomatoes would be great, freshly shucked corn, bell peppers too. These are the perfect clean-out-the-fridge kind of dinner, because as long as you got your sweet potato, you have a blank canvas that will only get better with a little help from some other veggies buddies. tag_hash_107

I have never seen such a healthy and lusciously tempting sweet potato like this before! The recipe is great and very easy to try and follow if you are interested in recreating and improvising this delicious dish! Thank you for sharing this sweet potato recipe, this should be included in any cookbook!

I want to try that blanket sauce but will have to wait to get a couple of ingredients from the market. But I think this is going to be dinner tonight as I am in need of comfort food (just came down with a cold) and have a huge bag of organic sweets and a couple of avocados as well (yay Costco!). Will just have to make a modified version of the sauce ?

Sweet potatoes are a comfort food for me, too. Sometimes the only thing I need is a baked sweet potato topped with baked beans. It melts away all my problems. You make me want to rush out into the rain to the supermarket and get the necessary ingredients for this recipe! Gorgeous food, and gorgeous photos! xoxo

This looks delicious Sarah! reminding me of roasted sweet potatoes that I used to have in cold winter back in Korea. My mum used to wrap them around with news papers and cook in the oven, which steams inside but still has beautiful roasted flavour outside. I cannot wait to try this recipe myself ?

We tried your potatoes camping this weekend and they were a HUGE hit. Added chives & mint. Potatoes fed over 10 adults and EVERYONE liked them. Big success. Many thanks for the great addition to our summer BBQ list!

Thanks so much for posting this recipe. I just made this for my July 4th party and it was a huge success. I doubled the recipe (except the bourbon, as we had so many kids that might not like the bourbon taste) and it turned out fabulous. Everyone loved them! Thanks again!

When food tastes bland, many people try to improve the flavor by adding more salt or sugar. This may not be healthy for older people, especially if you have medical problems like high blood pressure or diabetes (high blood sugar).

Medications, like antibiotics and pills to lower cholesterol and blood pressure, can sometimes change how food tastes. Some medicines such as those for high blood pressure, depression, and bladder-control issues can make your mouth dry. Having a dry mouth can cause food to taste funny and also make it hard to swallow. Talk to your doctor if you think a medicine is affecting your sense of taste. There may be different medicines that you can try. Do not stop taking your medicine.

More specifically, Aramouni said these factors contribute to how long the quality of the candy lasts. In terms of safety, he said the shelf life of some candy, like hard candy, may be indefinite; however, he said there have been cases of salmonella poisoning from the consumption of expired chocolate.

This makes me feel sad to look back on, as I was focused so much more on this miserable mission rather than goals that helped me to fully enjoy my life (like improving at photography, spending more time with people I loved or saving money to travel).

Step 4: When the base is dry, use a #301 tip, to pipe a clean line where the brown and ivory icing to connect. You can always skip this step, or use a #2 or #3 tip, but I really like the look that the #301 creates.

Now, thinly slice each sweet potato into almost paper-thin slices. Honestly, the thinner you can go the better! Cutting the potatoes into thin slices allows the edges to become perfectly crisp, almost potato chip-like, which yes, is addictingly delicious.

Once I have the potatoes sliced, I like to melt together the butter and garlic in a small sauce pot on the stove. I found this to take away any intense garlic flavor and instead leave you with just the right amount.

I was skeptical of trying this as I have had such awful luck with sweet potato fries in the past. I must say I was pleasantly surprised with how great they came out! Followed the recipe to a T (same seasoning). Keep a keen eye on them because they char quickly!! Mary.

Rachel, I wonder if the low-fat craze of decades past had anything to do with it? As fat exited packaged foods, sugar had to make an entrance in order to get food to taste like anything? There was a recent NY Times article about how the sugar industry manipulated FDA recommendations into being neutral about sugar and anti-fat.

But I agree with you. I find American food intolerably sweet, whether it is soups or breads or pasta sauces and jarred salsas. It drove me to perfect my own rolls recipe because many of my savory recipes were simply ruined by store-bought sweetened rolls.

Indian desserts are no doubt very sweet, but one has them as an occasional treat (not after every meal) on festivals and the like, and the quantities are much smaller too.

Great question, Rachel. I lived in Japan for a year and asked myself the same question. My then husband and I ate miso soup and rice for breakfast, just like the Japanese. Sometimes a Japanese-style omelette. I have never eaten sweet breakfasts ever since. Even my oatmeal is not sweet. I often find ways to make it savory.

It certainly is a question I have asked many times. I love sweets but not in my savorys. I do not drink sweet drinks including sweet wines. But yet I find it strange that Mexican breads, cakes and cookies would be considered sweet. It makes me want to go off in search of authentic English dishes to compare especially English desserts. But we do have a seriously horrible dependency on sugar in this country and it is ruining the health of consumers who disregard it. 2351a5e196