Ohhh, it is GOOD to be home and back in my own comfy bed, but what a glorious Christmas! 🙂 I keep smiling when I think of it: my hilariously abysmal attempts at gaming with my brothers and sis-in-law (I am truly appalling!), singing hand in hand around and around the Christmas tree, and getting to talk to our middle brother Evan on Christmas Eve from somewhere in Afghanistan (missed you and Kendra so much, Ev!).
We had such fun playing Chicken Foot with the rellies, getting all teary-eyed at an inspiring concert, and laughing ourselves sick at the menfolk being ridiculous. 🙂 I loved our good visits, getting to cook together, and all the new memories and traditions we forged. Dear family o’ mine – I love you to bits! 🙂
Now it’s time to knuckle down and get back to daily life. After so many intricate and decadent dishes over the past few weeks, I am craving simplicity. And what could be more simple than a baked potato.
I’m a potato fiend and love all kinds: fingerlings, baby reds, Yukon Golds, but this week it was a big ol’ Russet. I like to scrub mine clean then slather them with olive oil and sprinkle with herbs and seasoning salt.
I roast them at 375 degrees for 1 1/4 hours so that they’re wonderfully fluffy and soft inside and the skins a bit crispy.
For toppings I use whatever I have on hand, from simple butter, scallions and Spike, to (my today favorite) butter, Spike, real bacon, and my decadent addition: Crispy Danish Fried Onions. Mmm, mmm good! Add a glass of white wine and it’s perfect warming fare for a frosty winter’s eve.