Monday's the day I'm going to enter the world of Lunch Lady Land. My week "vacation" has quickly flown by and I can't say I've done anything exciting... lots of cleaning, laundry and I still have not finished the Halloween costumes. The kids are getting their H1N1 flu shots today and I'm still a little nervous and skeptical about it. They received there seasonal flu shot about a month ago and I was adamant about them not getting the new one, but since Chase falls into the high risk age group (2-4) and he's already high risk because of his asthma the doctor highly recommended it. It keeps running though my head if I didn't at least try this shot how would I feel if he contracted H1N1 and got so sick he was hospitalized or worse. Any flu mixed with asthma's not good. My husband also has asthma and got the flu last winter. I've never seen anyone so sick. I thought I was going to have to take him to the emergency room because he could not breath and his rescue inhaler was not working.
Looking back I've noticed a trend of not posting very many side dishes. I guess it's because I'm always making the same boring sides and not trying any new exciting ones. Has anyone else found themselves in the same-old, same-old side dish rut? While browsing Tasty Kitchen I spotted this different twist on potatoes and thought they sounded yummy. I was right, they were very good and a great change from baked or mashed potatoes (what I normally make). You can play the with seasonings to your liking. I didn't have any red potatoes at the time, so I used Yukon gold and they were great! Enjoy :)
HOT CRASH POTATOES
6 whole Red Potatoes
1/2 - 3/4 Stick Butter
2 tsp garlic, Minced
Boil red potatoes until fork tender. In the meantime, melt butter together with minced Garlic. Use as much or as little butter and garlic as you like. When potatoes are done, drizzle baking sheet with olive oil. Slightly smash potatoes until flesh is exposed, but potato is still intact. Brush melted butter and garlic mixture on potatoes. Snip fresh chives over each potato and sprinkle each with salt and freshly ground pepper. Bake for 20-25 minutes or until potatoes are crisp and golden.
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