picture-or-video-544.jpg picture-or-video-549.jpgI took advantage of our day off yesterday. I slept in until noon, ate some great food, and bought some really cool gifts. I found a local ceramics shop and bought some great pieces. It isn’t like I don’t already confuse people when they come to my house, Oaxacan weavings next to Italian paintings and photos, next to African and Caribbean masks, now next to Turkish pottery (and a rug). I also got the best haircut of my life. There really wasn’t a lot to cut, but he spent an hour clipping away, cleaned it up with a razor, gave me a shampoo, cleaned my ears with cotton, gave me a face, back, arm, and hand massage, and even lit what looked like a mini torch and burned any hair that might have been growing on my ears. I got a little nervous when he started cracking each knuckle on purpose (my sister used to do that to me), but all that for eight euoro’s!! I finally got a chance to tell a bunch of people who I haven’t talked to in awhile what I am up to, thanks for all that responded, I am the worst at keeping in touch. I was making roasted sweet potatoes for the crew and reminded me that an ex client that used to love these. Alright Karin, now you can make these for Rob.

Roasted Sweet Potatoes

Serves 4

2 sweet potatoes, large dice or wedges (I don’t peel mine, but you can)

1 Tbsp. garlic powder

1 Tbsp. salt

fresh pepper

1 Tbsp. sugar (optional)

2 Tbsp. canola oil

Mix all ingredients together and bake in 375 degree oven for 30 minutes until browned.

Filed under: Cooking Great FoodThe Charter Season

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