Category: cooking

The right way to bake a potato

Cold Cream 'n' Roses

In the winter months, my husband and I will occasionally eat baked potatoes and green salad for dinner. I dress up my baked potatoes with butter, salt & pepper, sour cream, salsa, grated cheddar cheese, and chives.

I use The Joy of Cooking’s method to bake potatoes: rub butter onto the skins: don’t wrap them in foil. The Joy of Cooking also suggests that one might bake potatoes on pan covered with rock salt: I use kosher salt because it’s there. The result is a drier, fluffier potato.

How to make your own granola

Cold Cream 'n' Roses

Liquids: mix together maple syrup, honey, olive oil (EVOO), vanilla extract, and cinnamon powder. Microwave 30 seconds to liquify the honey and then whisk.

Dry ingredients: old-fashioned oats, sliced almonds, walnut and pecan pieces, sunflower seeds, pepitas, and sesame seeds. 3 parts oats to one part sliced almonds; other ingredients as desired. Chia seeds, flaxseeds, and buckwheat kernels work great, too!

To make:

  1. Mix wet and dry ingredients.
  2. Spread the mixture on a baking sheet lined with parchment paper.
  3. Bake at 300° F (about 150° C) for 10 minutes.
  4. Remove from oven to stir the mixture.
  5. Bake at 300° F (about 150° C) for another 10 minutes.
  6. Remove from oven and let cool.
  7. Once cooled, transfer the granola to a container.
  8. Add raisins or other dry fruit as desired.

I use granola to top yoghurt and ice cream. I also eat it with milk as morning cereal, sometime soaking it in milk overnight for overnight oats or muesli.