Oven Fries

For supper last night I used most of a 10 lb bag of Yukon Gold Potatoes to make oven fries.

I have enough done ahead now for about three meals.

For one meal serving four people I peeled and sliced 4 potatoes, placed in a large mixing bowl with 1/4 cup grapeseed oil and 1/2 teaspoon sea salt.  Tossed this and spread out in a Pampered Chef clay jelly roll baker.  Baked at 400 degrees for 40 minutes.  This particular time I quadrupled the recipe and baked several pans full.  This is one of the reasons I am so happy to have a double oven.  The large batch baking happens in half the time.

Unbaked and tossed with oil and salt.

Sugar Snap Peas Fresh From The Garden

This is an attempt at a selfie shot bringing in an unexpected bounty from the pea patch.  You know the color the peas should be so you can see the photo wasn't what it would be if someone was holding the camera instead of a load of peas and getting the lighting right.  A timed photo does not work so well because of the auto focus while keeping my load together (didn't succeed).  Plus I was having a lot of trouble getting any photo at all because of the lighting and time of day combined with the load.

Years ago my room mate Esther shared a wonderful pasta recipe using snap peas.  I would have made it yesterday except I didn't want to go to the store for ham.  I will share the recipe with you soon because I can see more of these crispy morsels are in my future.

Instead I sauted them in grapeseed oil and sea salt.  Yummy!

The abundance in the pea patch is a first for me.  For years I've planted these and gotten a few at best and none at worst.  This has been an exceptional year for crops in this area.  I've noticed it everywhere I look.  Also, these were planted in March instead of April which is a big deal here because of the heat.