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| Hug it out. |
I am literally watching the clock today. I check it just about every 15 minutes... I am 193% (official count) ready for a crisp fall weekend out and about in my most favorite city. Got some girl friend plans, tickets to a sa-weeeet outdoor concert and a trip to Chinatown for some dim sum all on the agenda. Hellz yes. But...
...before you leave, you must click HERE.
Also, I dare you not to completely melt reading every single one of THESE. (via Peppermint Bliss!)
Here's the reason I will never purchase Barilla pasta again.
Here's the reason I will never purchase Barilla pasta again.
So true. SO true.
"Feed Your Football Face" Recipe of the Week: Mini Loaded Potato Footballs*
* brought to you by The Curvy Carrot
Are you SERIOUS!? I mean it doesn't get much easier, or much event-specific-perfect than these mini football-esque treats.
Ingredients
20 small red potatoes
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
Toppings: sour cream, cheese, chives, vegetarian bacon, etc.
20 small red potatoes
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
Toppings: sour cream, cheese, chives, vegetarian bacon, etc.
Instructions1. Preheat the oven to 375 degrees.
2. In a large bowl, toss the potatoes, olive oil and salt together until coated thoroughly.
3. Place the potatoes on a rimmed baking sheet, bake for 20 minutes or until soft.
4. Remove from the oven and let cool slightly.
5. Once cool enough to touch, cut a small slit in the top of each potato and gently scoop out a small portion of the flesh, discarding it.
6. Top each potato with your desired toppings and serve while still warm. (*I used a small piping bag fitted with a tiny pastry tip and piped sour cream directly into each potato for simplicity and ease.)
2. In a large bowl, toss the potatoes, olive oil and salt together until coated thoroughly.
3. Place the potatoes on a rimmed baking sheet, bake for 20 minutes or until soft.
4. Remove from the oven and let cool slightly.
5. Once cool enough to touch, cut a small slit in the top of each potato and gently scoop out a small portion of the flesh, discarding it.
6. Top each potato with your desired toppings and serve while still warm. (*I used a small piping bag fitted with a tiny pastry tip and piped sour cream directly into each potato for simplicity and ease.)
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