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BIBLIOGRIND

Adventures in Writing, Reading & Book Culture

Ah, the Veggie Roast (again)

The potato has re-entered my life. Not in a big way, but as a dish best roasted until the skin is brown, crispy, and rough with pepper & salt & herbs. Unlike the russet or red-skinned potato, these yellow variety are chock-a-block filled with butter flavor — even before I plop on its steaming inner core a pat of THE YELLOW GOODNESS.

Add carrots and a large onion sliced in half, and you have the fix’ns for a fab meal.

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