Since I’ve been on my gingerbread kick (which really isn’t so much of a “kick” as it is a “lifestyle” for me right now), I made Bigs’ lunch with a gingerbread theme.
His class also enjoyed the giant gingerbread cookie I made for them the day before. I think most everyone liked it! I was able to bring Smalls in with me and we enjoyed it with the class. Then Bigs’ sweet teacher told them the story of the Gingerbread Man. It was adorable. For this lunch, I cut out gingerbread boy shaped PB&J and used my Food Writers to draw on some faces and buttons. I gave him an applesauce squeezy fruit, some dried cranberries, some holiday shaped Goldfish crackers and a gingerbread boy Peep. And can I tell you how gingerbread-y that Peep tasted? I had to try one, natch. So good!
And our trusty scout elf, Duncan, came again. This time, he got himself into quite the pickle when playing with Bigs’ army men.
Who even knows (Pinterest??!) what he’ll be up to next!!
I made Hasselback Potatoes for dinner last night. They looked nothing like the picture on the recipe website. Typical of my cooking.
Whyyyy are they so blackey burned in some spots and not browned enough where it should be?
Once I brushed off most of the blackened bread crumb mixture, they looked better….so…they looked just okay.
All in all, I’m okay with serving semi-burned food to my family. It isn’t so bad. I served those potatoes (which were more of a HASSLE than a Hassel) with some roasted red pepper & asiago chicken sausage and some fresh fruit.
Whatever. I can bake much better than cook. And if you’re interested in this Hasselback potato recipe, which if you are solely going based on these photos, you should have no interest AT ALL, here is that recipe.
Better luck to you.
So what if I used olive oil instead of butter and used the kind of grated Romano cheese that belongs on pizza instead of freshly grated. So what.
Have a wonderful Friday,