Wednesday, November 23, 2011

roasted sweet potato fries


Happy Thanksgiving!

A handful of awesome things I'm thankful for this week:

1. Seeing people singing along, tapping their feet and quietly rocking out to "Man in the Mirror" at The grocery store. Hearing a doughy, glasses-wearing, middle-aged man in the condiment aisle mutter "Sha-mon" under his breath along with MJ? It doesn't get any better.


2. Witnessing a six-foot-tall black man with blonde pigtails, short jorts and moonboots strut his stuff on Sunset Boulevard. Okay, so maybe he was a strung-out hooker but he still had a cheerful spring in his step, God bless him (her?).


3. Taking part in this oddly fantastic interaction when a new Doctor's office called me to confirm an appointment:

Receptionist: "Hello, am I speaking to Miss Holly?"

Me: "Um...I'm sorry, who?"

Receptionist: "Miss Holly?"

Me: "Oh.  No.  This is Jolie."

Receptionist: "Miss Jolie?"

[long pause]

Me: "Yup. Miss Jolie."



4. Most importantly I'm so grateful for you lovely readers. I know most of you are good friends or family (Hi, Mom!), some of you are acquaintances and a few of you I've never even met. Thank you from the bottom of my heart for being a part of this experience with me. I'm truly so appreciative. Life is whooshing by faster than ever and for you to spend some time in your busy day here warms my little heart.

Thankfully,
Miss Jolie

P.S. Who says you can't have sweet potato fries for Thanksgiving?! Think about it. Dipping these puppies into some kind of gravy/cranberry situation? YUM. I'm all over it.


Roasted Sweet Potato Fries
serves 2

1 sweet potato
1t olive oil
salt
1 1/2 t toasted spice rub* (see bottom of this post for the recipe and all the reasons you'll love it)


Preheat oven to 425. Peel the sweet potato and cut it into shard-sticks. Spread out on a rimmed baking sheet, drizzle with olive oil, then sprinkle with the spice rub plus a bit extra salt. Toss with your hands to evenly distribute oil and seasoning. Make sure they are in a single layer (otherwise they'll steam and not get toasty and brown) and bake for 15 minutes without moving. This is key. After 15 minutes, flip/toss and roast another 5 minutes. Test for salt and then serve immediately while hot.

*if you want to make these sans spice rub, sprinkle them with salt, cinnamon and cayenne pepper (to taste) before roasting instead.


Other tasty Joeycake side ideas for Thanksgiving:







xoxoxo


2 comments:

  1. I am thankful for your blog Jolie. I have been able to make some delicious dishes (I`ve made the zucchini bread alomost weekly) made a couple beautiful garlands and have had many laughs in Runyon Canyon. So thank you missie and have a great Thanksgiving! Love ya, Aunt Soo

    ReplyDelete
  2. sorry, I didn`t mean to be 'anonymous'.

    ReplyDelete

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