Mornings are best spent watching the sun creep into my room and filter through the blinds.
Saturdays are a little less lazy than Sundays, but are no less a perfect excuse to turn over, burrow and sleep until noon.
Of course, the radio has to come on for Wait Wait Don’t Tell Me, because a weekend without Peter Segal is a weekend without joy.
In order to recover from the work week, I tend to get itchy for cooking, baking, gardening, crafting and cleaning. I’ve stopped making lists because they’re more or less the same every time:
2. Re-pot plants
3. Pluck eyebrows
5. You really need to get rid of clothes
And so on.
Yeah, my to-do list talks to me. She shows no mercy.
Now, I just talk to myself while I’m nestled in bed, unsure of the time and hesitant but all the same excited to get the ball rolling.
It’s barbecue season. Get ready with homemade potato chips.
Fuzzy sage is an incredible herb. It perfectly complements sweet potato and is an added surprise in pasta tosses.
I got a mandoline slicer and make potato chips so often that they’re starting to become a staple snack in my household. I also have the habit of eating them straight off the pan. No time to make it to the bowl.
The oil is infused with sage leaves for about half an hour. The result is subtle, fragrant and fancier than Saveur.
Sage Potato Chips.
1 medium potato, thinly sliced with a mandoline
bunch of sage leaves, rinsed
1/4 teaspoon cayenne pepper
3 tablespoons extra virgin olive oil
salt and pepper, to taste
Preheat the oven to 350 degrees Fahrenheit.
Heat up a skillet with the oil until just slightly warm. Throw in the sage and let sit for about half an hour, until the leaves are slightly wilted.
In a large bowl, toss the potato slices with the warmed oil, cayenne, salt and pepper until all surfaces are covered.
Lay out individually on a baking sheet and add more fresh sage leaves as you please (they get crispy like a chip in the oven).
Bake for about 15 minutes – be sure to watch as they bake surprisingly fast.
Makes about 25 chips.