Today we’re preparing for Sandy’s arrival. No, not a dear friend, a Frankenstorm just in time for Halloween. Last year we were devastated by Hurricane Irene, then Halloween brought a freakish snowstorm. Halloween ’12 is knocking down the door, and it’s not packing any treats – only tricks! I’m keeping busy in the kitchen, trying to use up anything that can spoil in the next few days because let’s face it, we’ll be out of power!
Tofu scrambles are a delicious addition to any meal. Wrap them up with a corn tortilla for a burrito (great as a breakfast burrito, side of home fries) or use as a tasty side dish to complete any meal (like my roasted oven fries & spaghetti squash!).
The fall harvest keeps on giving! Last night I paired local farm fresh spaghetti squash with organic roasted oven fries. Okay, they’re not really fried, they’re baked thinly sliced potatoes and they’re positively delicious! I’ve found the best cooking comes from
hard work the heart; my dad inspired these potatoes. From the ages of 15 – 24, my family spent summer vacations at Emerald Isle, NC. We rented a house right on the beach, where the water is a clear emerald green & in August the water temperature is about 81 degrees! I can close my eyes and be transported back to the deck on the beach, sipping my morning coffee, and watching dolphins swim through the lake-like morning ocean. In 2010, my dad was on a roll making amazing oven fries. You cannot beat a morning playing on the beach working up an appetite, running up to the deck and having a full platter of garlic oven fries waiting for you! Well, my dad always makes the best potatoes (it’s where my love for them comes from. As a child we would dig up potatoes in the garden & take a bite out of one raw. I still eat them raw to this day). Not only are these oven fries much more healthy than their fried counterpart, they also bake up very quickly (which I’m sure fellow potato lovers will appreciate).