“Mom the reason I don’t want to be a girl is because it hurts when you have a baby”
How do you know that honey?
“I have known that since I was 1. Also, I knew how to talk and stuff like that when I was 1 and I wanted to say words but when I tried to talk, I just cried’.
Awesome bud – you are amazing.
That is the conversation that just took place. I am happy our son is so full of personality and zest.
Speaking of zest, I decided to make some zesty salt and vinegar potatoes to celebrate starting Thyroid medication. Crossed fingers for medication success and that you love these potatoes.
1/2 pound baby Yukon potatoes, washed and cut in half
3 tablespoon 5% vinegar (I used rice wine vinegar)
1 tablespoon plus 1 teaspoon olive or grapeseed oil
a few dashes of fresh or dried rosemary
a few dashes of fresh or dried thyme
salt and pepper
1. In a large bowl, whisk together the vinegar and 1 tablespoon of oil. Toss the potatoes in and allow to marinade for 10-30 minutes.
2. Preheat the oven to 450 degrees Fahrenheit. Brush the baking pan with the remaining teaspoon of oil.
3. Onto the potatoes, toss on the rosemary, thyme, salt and pepper and toss well. Bake for 20 minutes and check if they are done by piercing the potatoes with a fork.
4. If the potatoes are not done, mix the potatoes and bake for an additional 5-10 minutes.
You are salivating aren’t you?
Fess up, do you love salt ‘n’ vinegar chips? Have you tried the S&V Popchips?