This recipe came from my wife’s cousin, Heather. It’s a really easy way to add a ton of flavor to plain-old baked potatoes. And once you’ve done it, you’ll start thinking of all kinds of ways to change it up to match whatever you’re going to serve it with.
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Photo by: laffy4k
Today I’ve got some random food tips. I couldn’t figure out how to stretch any of these into a full blog post on their own, so I’m just throwing them all together. If you’ve got any other good ones, let’s hear them down in the comments.
If you were here last week, you saw the first version of these as asiago cheddar rolls. The wife and kids didn’t get any of those, so I made them again, but this time added some ham and turned them into the main course. Sort of like mini-personal pizzas but without the sauce. You can do just about any toppings you like with this method.
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Remember Larry’s sourdough bread method? In case you missed it, Larry, the Keep It Simple Engineer, has got sourdough bread making down to a science. He shared a four-part series showing how he does it.
Larry mentioned in the introduction that he does a jalapeño-cheese variation, which I’m still waiting to see. (Hint-hint, Larry. 
) While we’re waiting for that one, here are an onion version, and one with pepper.
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If you have some family recipes you'd like to share, and you know how to string words together, send an email and maybe you can post it here.
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Fresh: The Movie
Last week I saw a screening of a Fresh, new documentary by Ana Sofia Joanes. If you follow Michael Pollan the way I do, you already know most of the issues covered, but it’s nice to hear about it from the people actually involved.
The subject is the way food is produced in the U.S., from “conventional” agriculture — meaning large-scale industrial monoculture operations — to more traditional mixed-use farming, to urban gardens in greenhouses on what used to be vacant lots.
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