It’s amazing how the meaning of our days can change based on solely on our preconceived notion of them. For instance, when I used to work a regular 40 hour week (at a job that didn’t thrill me), I had very distinct feelings about each day. Mondays sucked, Fridays were more looked forward to…you know the drill. But now that my work week is scattered and mixed with testing recipes and talking about food in my kitchen, in one way or another I look forward to every day. Mondays don’t deserve to get such a bad rap. I know in the entrepreneurial world, Mondays are the best day of the week. It’s time to go get em’ and embrace a new week. But I will admit, that Saturday is still a good day to have off, and therefore… Friday is still even a little more looked forward to.
It’s Friday, ya’ll!
I spent a good amount of time in my kitchen this week, and even before that a good amount of time planning out combinations to try and making very organized grocery lists. Doing this blogging thing from home definitely has it’s drawbacks, take for example the fact that I often find myself struggling to prioritize my time. Being in the house there is always something else to do. You can see the unmade bed from the living room, you know there’s a pile of laundry in the hamper, every little thing is a major distraction from what you should really be doing. So the other day I grabbed a few cookbooks for inspiration, a notebook and some colorful pens, my beach blanket and my iced coffee, and I sat my butt on the beach for a few hours. I tuned out the spring breakers (ugh, is tourist season over yet!?) and I got inspired and left feeling refreshed.
And so, with all things in life, this balance of knowing when to step away and when to tune things out, comes a new creation. I hope that you enjoy it and I hope that you share it, and I hope that you are all having an amazing day, no matter what Friday means to you.
Garlic Herb Fries
5 small-medium Yukon gold potatoes
1 bunch flat leaf parsley
3 cloves garlic
salt and pepper
Preheat oven to 450. Scrub potatoes and cut into matchsticks. Soak up some of the moisture with a paper towel and place in a large bowl. In food processor, combine parsley (sans stems as best you can), garlic, and salt and pepper. Pulse to combine then drizzle in olive oil until thinned out a bit. Pour over potatoes and toss to coat. Spread out on a wire rack placed on a cookie sheet. Bake for 30 min.
Creamy Goat Cheese Dip
about 1/2 log goat cheese (large) or 1 small log, at room temperature
about 2 tablespoons half and half
Combine room temperature goat cheese and half and half in food processor and pulse to combine. Add half and half until you’ve reached the right consistency then season with salt. Pour into a dip bowl and sprinkle with paprika.