Wednesday, October 29, 2008

Yam Fries

The recipe for my latest attempt at domesticity:

Go to store and stare aimlessly around produce section. Come home with, among other things, several carrots and a yam. Ponder what might have possessed you to buy a yam since the amount of yams you have consumed in your entire life could fit inside a medium sized purse. Leave yam and carrots in fridge for approximately 1 week.

Remove from fridge, wash, and dry. Admire these items for a moment and congratulate yourself on the interesting healthy food choices you are making.

Cut the yam and carrots into smallish pieces. Put them on a baking sheet and sort of shuffle them around in some olive oil. Add a few shakes of salt and pepper.

Bake on 400 for, oh, around 15 minutes.

Pairs well with green bean orzo pasta soup, leftover breadsticks, and San Francisco tap water.