Signs of spring

It's been a very early spring this year. Temps are in the mid to high 70's, and it's only mid-March. I normally don't turn on my A/C until mid-April, but this year, I've already thought about using it!

Here are daffodils coming up. Full sized daffodils at my apartment:

And mini-sized ones in the park:

I've been cooking this week. Yesterday I used my brand new skillet for the first time to roast potatoes and carrots.

Before roasting:

 After:

These are SO GOOD! I am marking this recipe to be used for Thanksgiving this year.

I was a little brave, using an unopened Greek yogurt that expired in November:

I used it for a spinach in yogurt sauce:

It had much too much garlic in it. I used this recipe: http://www.foodandwine.com/recipes/spinach-simmered-in-yogurt


I will NOT make this spinach recipe again.
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Chowhound 'hankstramm' Roasted Potatoes  
(from: http://chowhound.chow.com/topics/589000)
Note: I would reduce the amount of Olive oil to 2 Tbsp and Salt to 1/4 teaspoon.


Cut about 1.5 lbs med sized red or gold potatoes into quarters, put in cold water to cover by about an inch--add two bay leaves and 1 tablespoon of salt. When water comes to boil, boil 6-8 mins (while boiling, preheat oven and casserole at 425-450). Drain and drizzle 1/4 cup olive oil*, add about 1 teaspoon salt*, 1/2tsp pepper, 1-2 sprigs of bruised rosemary (bang it with the side of your knife), about 1/2 tsp granulated garlic or garlic powder (don't use fresh it'll burn), 1/2 tsp onion powder and 1/2 tsp dry thyme and marjoram. Mix well and place in preheated casserole and roast at 450 for 10 mins, lower to 425 and let roast another 20 mins. They can be kept warm for about a half hour at 175. I use my toaster oven to make these, since I usually make them at the same time as my roast chicken. I've found that the chicken doesn't get as crisp if I do them in the same oven.


This recipe makes some of the tastiest potatoes that I've ever had. Highly recommend.