It’s a comedy of errors around here.
Fifty more books showed up yesterday to be signed. I haven’t mailed back the other 100. That makes a total of fifteen large 38-lb. boxes in our entryway. It looks like an episode of Hoarders. Come to think of it, I haven’t seen Pea Kitty lately.
Not that I’m complaining.
The cops swarmed our street last night on a manhunt. Kind of. They were tracking a raccoon. They never found him, but I did manage to rob six banks in the forty-five minutes they were here.
In the middle of baking a cake at 9 pm last night, I ran out of sugar. And coconut oil. And didn’t have enough of either to do a second trial run. We’ll “suffer” through eating this batch until I get to the store.
In the meantime, the Peas have been full of nuggets of wisdom. As always.
From Lulu
On seeing me fresh from the shower:
“Mama, I love your two polka dots!”
I need a lock on my door.
When picking a snack from the open fridge:
“I want the little white pebbles I like!”
She means cottage cheese. And we don’t have any. I’m adding “Organic White Pebbles” to the grocery list.
In response to me threatening to put her down for a nap for being cranky:
“At least then I could get a Happy Napper!”
She already has a Pillow Pet. She’s not getting a Happy Napper. Unless she somehow agrees to take a nap. Then I’ll donate plasma to get her the whole set.
On the neighbors bringing over their goldfish for pet-sitting duties:
“We have to get rid of Pea Kitty!”
You don’t have to tell me twice!
On how to tell the boy goldfish from the girl goldfish:
“You just have to look for the polka dots!”
I’m still looking.
From Gigi
While watching me lifting weights yesterday:
“You are the buffest mutha I’ve ever seen!”
She’s buttering me up for something. Ten bucks says it’s a Happy Napper.
First words upon waking this morning:
“Mom, that cake you made last night looked great!”
She never saw it. It was in the oven when she went to bed.
Upon getting caught eating a slice of cake for breakfast when I came in from my run:
“I thought you said I COULD have cake for breakfast!”
I told her just the opposite. Pea Daddy was not privy to this conversation and made the mistake of asking Cakey McCakerFace if I said it was okay.
After having her cake taken away and watching me lift weights again:
“You are even buffer than yesterday!”
Well played, Miss McCakerFace, well played.
From Pea Daddy
After being asked if he’s said anything funny lately:
“Nah.”
And then he asked if there was any cake left.
What a joker.
************
Other open mics:
***Come back tomorrow for a giveaway I’m absolutely dying to tell you about!!!!
I didn’t want to do it, but you made me.
Well, not exactly you.
You.
You and your pickle songs.
Your pickle Band-aids.
And your pickle literary masterpieces.
That pose all-important pickle questions.
Like what you should make to go with these burgers, or these burgers or these burgers for the 4th of July?
I’ve got your answer right here.
Dill Pickle French Fries
Serves 4
- One 15 oz. package Alexia French fries OR 1 lb. russet or Yukon Gold potatoes, peeled and cut into fries
- 1 T. white vinegar
- 1/2 t. garlic powder
- 1/2 t. dry mustard
- 1/4 t. cumin
- 1 t. dried dill
- 1/2 t. sea salt
You can scrub, peel and slice your own potatoes or you can do what I did.
I’m one tablescape, two “cocktail times” and a Kwanzaa cake away from being Sandra Lee.
Preheat oven to 450 degrees.
In a large bowl, whisk together vinegar, garlic powder, mustard, cumin and dill.
Add in potatoes and toss to coat.
Sprinkle with sea salt.
Spread fries on a baking sheet and bake for 22-25 minutes, turning once during cooking time.
Serve hot and eat.
I’m in trouble.
My whole strategy with the Alexia “Reinvent a Classic” fry competition was to try a handful of recipes out in the next few weeks.
I’d share the recipes for the preliminary trials with you as I went.
Basically, giving away the ones that I was fairly certain I wasn’t going to enter.
There’d be no risk in sharing my top secret recipe, no risk that any of the other entrants might borrow my idea and beat me with my own sword.
Ouch. That’s one delicious sword.
These fries are salty, they are tangy and they are oh so pickly.
You know when something tastes so good that even just thinking about it makes your mouth water so much that you spit all over yourself? It’s like I’m getting hit with a fire hose right now.
Maybe I’m committing fry contest suicide by sharing the recipe.
But, who knew I’d get it so right the first time around?
Oh yeah.
You.
Disclosure: Alexia Foods has provided me with product coupons and monetary compensation for my participation in this program.
