Things have been wild in Pensacola, fun, but wild and busy. I like it that way. I am not one to sit my days away watching tv or sleeping. Now if I were to be truthful, I could waste some hours watching Dancing With The Stars or the Real Housewives of any city. Ask me about any housewife in any city and I can tell you everything you ever wanted to know about her. Eric tells me that is not something I really want to brag about but hey, those Housewives make me feel soooooo much better about my group of “Real Housewives of Pensacola”! First things first, I baked my sweet Mama a cupcake cake for Mother’s Day. It was her favorite bouquet of flowers ever.
Eric and I went to Austin for his business and this happened……
I could not stop smiling! I had the best time. Best part was the fast circles at the end, so fun!
After our return from Austin, I headed straight to the grocery store and I am pretty sure I now own Aisle Six…..that would be the baking aisle. Those bags are full of flour, cornmeal, baking powder, baking soda, sugar, confectioner sugar, dark brown sugar, light brown sugar, vanilla, cinnamon, well, you see where this is going.
The girls, Stella and Paloma, begging for crumbs. Some things never change.
Then, Sir Streusel (Eric) and I took a little vacation to the Georgia Mountains. We go every year. I will be doing a longer post on that trip soon. But for the girls, the best part of the vacation was running down the steps to the lake.
Stella hopped down those steps like a little bunny rabbit, she loved it! Paloma, as always, hung back by me. She is my forever friend.
Now to get some grub, when preparing potatoes, Roasted Potatoes is the only way to go. Crispy on the outside, creamy soft on the inside. Toss them in olive oil and chopped bacon topped with Parmesan cheese and you will never prepare them any other way. The vinaigrette is what puts these potatoes over the top. Well, that and the…..BACON!
Quarter the potatoes, I used red potatoes. Toss in olive oil, salt and pepper and bake at 400 degrees for 30-35 minutes, or until soft. Cook bacon in a large skillet until crisp and transfer to a paper towel lined plate. Add garlic to bacon drippings and saute just a couple of minutes. Take skillet off heat, whisk in cider vinegar and add the bacon. Toss the potatoes with the vinaigrette, Parmesan cheese, and pepper.
This is hands down, my favorite way to eat a potato. If you aren’t in the habit of roasting veggies, this is a great recipe to start learning the process. You won’t regret it!!!
Jody and Edna
- 3 tbsp olive oil
- Quarter 2 lbs of small red potatoes
- 5 strips thick-sliced bacon, chopped
- 2 tbsp minced garlic
- 3 tbsp cider vinegar
- 1/2 cup shredded Parmesan cheese
- 2 tsp black pepper
- 3 tsp Kosher salt
- Preheat oven to 400 degrees.
- Line a baking sheet with foil and spay with a non-stick spray.
- In a large bowl; toss potatoes with olive oil, salt, and pepper. Transfer to baking sheet.
- Roast potatoes until golden brown, about 35 minutes, then transfer back to large bowl.
- While potatoes are roasting, cook bacon in a large skillet over medium heat until crisp. Transfer to a paper towel lined plate.
- Add garlic to bacon drippings in skillet and saute about 2 minutes.
- Take skillet off heat and whisk in vinegar and stir in bacon.
- Toss vinaigrette, Parmesan, and more salt and pepper to taste is needed, with potatoes.
- Transfer to serving platter.