On our way to their house we stopped in at Chevy's for a snack. Here's Bucket-O-Margarita-Poppy enjoying her first birthday libation:
Then on Saturday off to the Big Crush event. Basically, you pick a home winery to start at, get your glass and you're off. I can't remember how many wineries we visited. Navigator-Poppy would know.
Who invited Fatass?!...Damn, she needs to lose some weight!
We all agreed we weren't wow'd by hardly any of the wines...so we'll have to go up again and retry them and visit some other wineries!
Since Low-Carb-Poppy and I had fallen off the Low-Carb diet this weekend, I wanted a potato. Not just any potato, but a salt-baked potato!
Had those along with:
And a lovely Malbec that Seester, et. al. gave Poppy for her birthday.
Oh fine, here's the recipe:
SALT BAKED POTATOES
INGREDIENTS
2 1/2cups Kosher or sea salt
4 russet potatoes , scrubbed and dried
4 sprigs fresh rosemary
4 sprigs fresh thyme
6 sage leaves
1 whole head garlic, cut in half
Olive oil
INSTRUCTIONS
1. Spread salt in even layer in 13 by 9-inch baking dish. Gently nestle potatoes in salt, broad side down, leaving space between potatoes. Add rosemary, thyme, sage and garlic, cut side up, to baking dish. Cover baking dish with foil and crimp edges to tightly seal. Bake 1 1/4 hours; remove pan from oven. Increase oven temperature to 500 degrees.
2. Remove foil from baking dish. Brush exposed portion of each potato with olive oil. Return uncovered baking dish to oven and bake until potatoes are tender when pierced with tip of paring knife and skins are glossy, 15 to 20 minutes.
Sure was a really relaxing weekend.
Hello Monday!
No comments:
Post a Comment