I am in a sharing mood today. I decided I am going to share one of my embarrassing memories from childhood. This may also give you a hint of my age, but I am fine with that. I am young at heart and look younger than I am. In fact, some say I even act like a child younger than my age.
One day when I was 7 or 8, and I decided that I would not wear my ‘cords’ four days in a row. In fact, I was going to wear a super hip wrap-skirt that my grandma sewed for me the prior weekend. I even asked mom to buy me a real pair of pantyhose. By the third school period, I had finally gotten used to the torture device pantyhose and did not wobble in my T-strap heels.
At the end of the school day, I was walking my sister and step-brother out of the building feeling confident and rather queen-of-the-hill when I realized the hallway had gotten quite breezy and a bit chilly. As I got to the door to go outside, my brother held the door for me and then began laughing so hard I thought he was choking. Then my sister joined in and pointed at me.
I knew it before I even looked. Yes, it was so obvious as to what had happened a few minutes earlier as I walked down the hallway. Can you guess? Yes, my wrap skirt had unwrapped and I was walking down the hallway in only my button-up shirt, Legg’s Egg Pantyhose and heels, in all my glory.
Luckily, the only person behind me was a teacher galloping down the hallway to try to cover up my free side show. Oh, don’ t think the entire school did not end up knowing as my thoughtful siblings felt it was their duty to inform everyone the next day.
Awesome. What does this have to do with St. Patrick’s Day and pesto potato? Nothing at all although I felt sick and a bit ‘green’ thanks to my skirt falling antics.
Plus, thinking about that situation made me crave comfort food.
Pesto Twice-Baked Potato (Yield 4 potatoes)
4 teaspoons Pesto (make your own or use your favorite store brand)
4 Russet Potatoes
1. Preheat the oven to 400 degrees. Wash and dry the potatoes
2. Pierce the potato several times with a fork and then rub a light layer of olive oil over each potato.
3. Bake the potatoes for 50-60 minutes, until fork tender. Remove and allow to cool just enough so you can hold the potato.
4. Cut the top third of the potato off (lengthwise) and set aside (or eat it). Then remove most of the flesh from the potato (leave a bit on each side and the bottom) and place in a bowl.
5. Add the pesto to the potato, mash well and scoop back into the potato ‘skin’
6. Bake for an additional 15 minutes.