Yay! I FINALLY have an appointment for an eye examination, which is definitely a much-needed appointment since (1) I think it’s now been over a year since I had my last eye exam; and (2) I lost my prescriptions a year or two ago and I need another pair of eyeglasses. (By the way, Sweet Thing recently found my long-lost pair of glasses — sitting on the tongue of the trailer of all places!) So, yeah… It’s a long overdue — and much-needed — appointment…
AND it’s getting me onto a more “normal” sleep schedule. To prepare for this upcoming eye exam appointment, I’ll have to start going to bed A LOT earlier than this “night owl” (read: me) has been doing lately! I’ll even get to see what morning looks like — for at least a day or two or however long I’m able to keep my “early bird” (read: “normal”) sleep schedule going. Only time will tell how long I’ll be able to do that.
One more thing… Since today is a Tuesday, I’m going to share a quick “Tasty Tuesday’s recipe with you! It’s a recipe for something that I’ve enjoyed a couple of times during the past week: Oven-Roasted Potatoes — though I call ’em “oven-roasted veggies” since I like adding carrots and onions to the potatoes. Without further ado, here is Merissa’s (from littlehouseliving.com) recipe for “Olive Oil Oven Baked Potatoes”:
Olive Oil Oven Baked Potatoes
- Extra Virgin Olive Oil
- Potatoes
- Salt
Directions
- Wash up your potatoes first! You can use any variety of potato you would like for this recipe or a combination of a few different ones to change it up. Gold and purple potatoes would make a fun combination the kids would love!
- Peel and slice up the potatoes into cubes or pieces; place them into a bowl. (If you’re using smaller potatoes with softer skin, you can leave the skin on if you prefer.)
- Pour some olive oil on the potatoes and sprinkle them with salt. Stir the potatoes around in the bowl, so everything gets coated lightly.
- Put the potatoes into a bar pan or some kind of cookie sheet with sides; bake at 400 degrees F until the potatoes are soft. You will want to flip them or stir them around halfway through baking. These generally take about 30-40 minutes to bake depending on how many you are making at once.
As I mentioned above, I prefer to add carrots and onions to the potatoes as well as either a package of onion soup mix or just straight bouillon powder — either beef or chicken, depending on what will accompany the “oven-roasted potatoes/veggies”.
However you make ’em, this is a simple and quick side dish, which can be served with the main dish of your choice! Bon Appétit!