It’s been a long while since I posted. Time is seemingly flying passed at an accelerated rate these days and finding the time to fit everything in is just not happening easily.
First of all a new grocers opened up near where I live. This changed my life. Access to good quality, cheap produce is something that has been a serious problem for me for quite a while. Produce was available but it was in no way near the quality that I craved mainly because things were never ripe as opposed to the opposite. So I changed my diet. I decided that with summer upon us here it was time to start eating healthier and lighter. I was worried that this would leave me no meals to write about because who wants to read about someone’s ‘diet’. But it isn’t like that at all, I am not pushing healthy eating or being a preachy weight loss fanatic, I just needed something less stodgy now that the hot weather is here so pretty much my carbs have taken a hike and vegies, meats, cheeses and dairy have come to stay for a while. Frankly, right at the moment, in 44C heat, I don’t miss my cakes and biscuits at all, the bread I miss a bit but I am actually loving my food and eating truckloads of it. I am ALWAYS hungry. The amount of times I trek to the grocers, I should have shares in the place.
Since this happened I have also been overseas, had two Christmases and celebrated the New Year. I also had a couple of weeks off over the holiday season, the same as a lot of other people. Enough to feel refreshed and relaxed now that I am back in the office and just enough to begin to think how nice it would be to not have to go back at all.
Another Jimmy’s steak came out of the bottom of the deep freeze the other day and was delightfully barbequed by my husband. I knocked up a batch of sweet potato fries to go with, simple yet fabulous.
Baked Sweet Potato Shoestring Fries
2 teaspoons vegetable oil
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 large sweet potatoes, peeled and cut into 5mm strips
Preheat oven to 200 degrees.
Combine oil, spices and potatoes in a large bowl; toss well.
Arrange potato strips in a single layer on a baking sheet coated with cooking spray.
Bake at 200 degrees for 30 minutes or until edges are crisp.