Bake. Laugh. Eat. Repeat.
Beans really are a kind of magical fruit, aren’t they?
Yes, magical in that way, silly goose! But since most of us aren’t 10 year old boys, we’re going to talk about the other ways that beans are magical today.
Like how they’re filling!
Like how they’re fibrous!
Like how they’re dee-licious!
And how they make a wonderful substitute for meat!
Perfect French fries really are a science, wouldn’t you say? And maybe also an art – the art and science of the perfect French fry. With a side of perfect, spicy ketchup for dipping. This will be our topic du jour: we’d better get started.
Now, of course, I’ve read all the rags and I know what’s what: the truly perfect way to make French fries is to double fry them. You par cook them in oil at a lower temp then jack up the heat and get those fries sinfully crisp on the outside and wonderfully soft on the inside. It’s so wrong its right, and I enjoy being wrong/right every time I go to my favorite local fry spot.
But I’m lazy. And I’m not into eating deep fried foods all the time. And I still need to have some crispy taters, dang it! So I worked out a recipe that would get me where I needed to go without all the drama.
Perfect Baked French Frytown, here we come.
Dear Breakfast,
I love you.
I think you’re really special and I enjoy spending time with you.
You always start my day off right.
After spending time with you, I feel ready to take on the world.
You’re so great for my confidence.
