I don’t mean to scare anyone but honestly once you hit 40 your eye sight starts to diminish. I am way over 40 and so I know what I am talking about. I have been drinking carrot juice since I was 17 years old and I think that little tidbit is a myth. Have you ever tried to pluck your eyebrows looking in the mirror through your bi-focals? Let me tell you it is not easy, in fact it is near impossible. You have to get right up in the mirror and then lift your glasses to the bi-focal area and try to see and pluck at the same time. Yeah, right. Or you could go to the hair and nail salon and have them do it for you. Just what I always wanted, put some wax on a sensitive skin area and then take tape and rip those little hairs right out. I swear I nearly slapped that lady. OUCH!! I definitely don’t recommend you doing the wax deal yourself either. I tried that and burned my eyebrow skin, not a pretty sight. Lucky thing I wear long bangs because I had a meeting the next day.
Solution – I just don’t look at them anymore, I can’t see them anyway. Nobody would have the nerve except my daughter or my sister to tell me that I need to do something with those brows.
So sorry, I don’t know what got into me.
Ok, so let’s move on.
I meant to post these roasted potatoes as a side dish for Easter but somehow or I should say as usual I got backed up and missed sharing this until now.
One of my blogging pals hates yellow potatoes, I think these are the ones she means although I call them white potatoes. I wonder how sweet potatoes and bay leaves would taste? I am going to try that sometime. This simple potato recipe is delicate yet hearty as potatoes usually are. The aroma from the bay leaves cooking really permeates through the house and makes you hungry. A very simple side dish to prepare.
Depending on how many to serve – one potato per person
1 cup vegetable broth
spray olive oil
salt and pepper to taste
Preheat the oven to 400. Wash and scrub the potatoes if you are leaving the skins on, or if you like peel them. Slice the potatoes but not all the way through, you want them to hold together in a fan shape. Spray a baking dish with oil and place the potatoes in the prepared dish. Put a bay leaf in between each potato slice. Pour the broth over the potatoes and season liberally with salt and pepper. I added sliced onions because I love cooked onions. Bake for about 50-60 minutes until tender and starting to brown.