Aaaaaand We're Back... Again... For Real

Wow.  I make so many promises about being a dedicated blogger, and then fail miserably.  But I think it's safe to say that I always get pulled back into writing here.  So... there's that.  A couple months ago (when it was the blessed summer) I was gonna put up a post called "All I Can See is Red, Red Red."  It's a play off of a Fiona Apple song called (what else) "Red, Red, Red," that was going to feature my friend's reaction to the season finale of Game of Thrones entitled "The Red Wedding." In addition, the post would include this awesomely delicious pizza I made (with some homemade sauce, y'all), and also some sort of segway into my adoration for the red velvet cupcakes at Two Little Red Hens.  I'm almost positive they have the best cupcakes I've ever eaten.  They do that shit right... So sometimes I just sit alone and think about how they get the cupcakes so fluffy and moist.  MOIST.  

But this entry is not about all of those things.  It's about three other things that have absolutely nothing to do with each other: sweet potato fries, my affinity for breakfast, and Miss America.  Let's get Miss America out of the way.  Seriously, all I wanted to say was that I loved Miss New York's shoes from the shoe parade (which I didn't watch, but I did watch the talent competition and that shit blew hard... not all of them, but like... you know).

Talk about crazy

So.  Yes.  Good times.  Next up, let's talk about sweet potato fries, cause those are delicious and healthy and easy to make.  

Sweet Potato Fries
adapted from Paula Deen... I know what you're thinking, but there's no butter in this recipe, and it's "adapted" from her recipe... not just flat out Paula Deen on a pan.

olive oil (or as Giada likes to call it "EVOO"...yikes)
5 sweet potatoes (or in my case 1, because I am not a family of 5) peeled and cut into long, french fry-like strips
salt
pepper
garlic powder
paprika

1. Preheat the oven to 450 degrees Farenheit.

2. Line a sheet tray with parchment paper.

3.  In a large bowl, toss the potatoes with just enough olive oil to coat them (not sopping wet).

4.  Sprinkle potatoes with salt, pepper, garlic powder, and paprika to your liking (Paula's recipe calls for a cup of salt... a CUP OF SALT?... that's like putting a desert in your mouth, but to each their own).

5.  Spread potatoes in a single layer on baking sheet, making sure not to overcrowd them.

6.  Bake for about 20 minutes, flipping the fries halfway through.  

Paula's picture is better, but then again she used 6 days worth of your recommended daily sodium intake for one serving.  Sigh.  I made banana muffins too, but they turned into something similar to the chinese fighting muffins.  Clearly I haven't mastered the texture of muffins or cupcakes, but luckily I have some new cookbooks to help me conquer my upcoming adventure into blueberry coffee cake muffins... I'm so excited.  Back from my tangent, the sweet potatoes can be eaten with some maple syrup, but I like them with some fried eggs and a little ketchup.  

And lastly, breakfast.

Breakfast is my favorite meal of the day... which can be seen in a previous entry entitled "Good Morning, Good Morning" about the importance of breakfast.  I love making eggs and taking pictures of them all dolled up.  Eggs.  Oh, yeah.  I should do an entry about poaching them... deja vu.   Until next time!  Thanks for reading.