Good morning, Crushers!
Unless you count running up and down the stairs or back and forth between houses, I didn't do any actual running. Well, I did run through the rain with boxes back and forth between the house and the truck, so there's that.
If we were on a virtual running date, I would tell you that we've been a little busy. The house is empty. And yes, I totally cried when we said, "Bye House." You see, we have this silly tradition of saying good bye to the house every day when we leave for work. So when we said bye for what may be the last time (hopefully!), it was sad. I cried. I have extra hormones. And I'm a crier. Ugh.
If we were on a virtual running date, I would tell you that I'm enjoying living at my parents' house more than I thought. My mom is a wonderful cook, who has been wonderful and cooked the past few nights without even mentioning that I should take a crack at it. Which I will. I will help feed everyone. I love feeding people. Anyway, she made these wonderful mashed potatoes last night that were all buttery and had tiny bits of onion in them. You know how I love onions.
There's one problem though. This house has a constant supply of cookies. And? How is this a problem you ask? BECAUSE I LOVE THEM! I'm trying to be all graceful and stuff about being pregnant and getting bigger (half way on Friday!), but when you have cookies on hand all the time, it's hard. Oh delicious cookies...
In the meantime, you know, when we're not working, teaching, packing, and stuff, we have been participating in local government to try and get some land rezoned. We have been working on this, and by we, I mean my mom has been leading the charge as the president of our local woman's club, since May. SINCE MAY! They had the vote last night and it did not go in our favor. Well, I know a few common council members that I won't be voting for in the next election. Harumph!
However, like all important lessons your mom teaches you, it's good to remember, "If you can't say something nice, don't say anything at all." Much like "don't lick batter off your fingers until your done baking" or "always wash your hands". Moms know these things.
If we were on a virtual running date, I'd tell you to go call or hug your mom or your aunt or your friends' mom or any mom you know. Chances are they need that hug.
Showing posts with label Mom. Show all posts
Showing posts with label Mom. Show all posts
Wednesday, November 20, 2013
Friday, December 21, 2012
Christmas Cookies with Links
Hi Crushers,
As you may know from an earlier blog posting, Steve and I are using our Advent Calendar to count down to Christmas with #24daysoftogetherness that I saw on Tina's blog, Carrots N Cake. One of the days this past week was "share your favorite Christmas memory". I told Steve about how we all took my sister's Big Bird themed Big Wheels three-wheeler out for a spin in the snow when she was six. We both talked about our favorite gifts (his: VHS Wrestling game, mine: Cabbage Patch Doll), caroling, Christmas Eve church services with candles, and family time.
I forgot to tell him about Christmas cookie baking with Grandma K, Mom, my sister Lisa and I all crammed in my Grandma's kitchen. This was the same home that Mom grew up in, so there were probably 10,000 cookies baked in this kitchen over the years. This is where we learned kitchen time management, how to grease a cookie sheet, the correct size of a dough ball to roll, how to crush pecans and almonds, and above all that you are not allowed to lick the chocolate or sugar off your fingers before you are done! By the time we finished making candies and cookies, we probably had inhaled a cup of powdered sugar each, but it was so much fun!
This year, we all took turns making cookies with Mom and Dad in their kitchen. If I could nominate my mom as a kitchen crush for only one reason, she would win for most organized. Seriously. She organizes us all by what cookies we need to bake, who has the patience to roll out all the dough balls or dip them in chocolate and what ingredients everyone needs to buy. She's like the general of cookie organization. When other people are freaking out on trying to figure out when to put things in the oven so they all come out at the same time, I am not because my mom taught me that one. Virtual High Five, Mom!
We always say that, "We don't need to bake so many cookies this year", and yet we still make 13 different kinds! Here they are with links to the recipes (if I could find them).
1. Scottish Shortbread (we melt chocolate on top of ours)
2. Spritz Cookies
3. Molasses Cookies
4. Grandma M's sugar cookies (It's a secret, but this one is pretty darn close. We double this recipe since they melt in your mouth!)
5. Sugar Cookie cut outs (use the dough recipe from my blog post here)
6. Peanut Butter Balls
7. Ting-a-lings (some people call them chocolate haystacks)
8. Raspberry thumbprints
9. Rosettes (my dad is the pro at these)
10. Peppermint Bark
11.Cherry Chocolate Nougats - sorry all, but I cannot find this recipe online!
12. Pecan Fingers - from one of my favorite bloggers!
13. Chocolate-dipped Angel Macaroons (use the recipe for Angel Macaroons from this post here and if you dip one half in chocolate and sprinkle with some ground almonds it kind of tastes like an Almond Joy).
Please note that all of these recipes are actually handwritten on sheets of paper or down on note cards in careful cursive writing. I am supplying the links to the recipes that are the closest to what we made. Also note, we are cookie crazy, and make most of these as double batches so we all go home with at least 4-5 tins of cookies.
Pfew... That was a lot of cookies! I think I need a glass of milk now.
How about you? What are your favorites? Did we miss any?
UPDATE: Here are photos of all the cookies except the Peppermint Bark.
As you may know from an earlier blog posting, Steve and I are using our Advent Calendar to count down to Christmas with #24daysoftogetherness that I saw on Tina's blog, Carrots N Cake. One of the days this past week was "share your favorite Christmas memory". I told Steve about how we all took my sister's Big Bird themed Big Wheels three-wheeler out for a spin in the snow when she was six. We both talked about our favorite gifts (his: VHS Wrestling game, mine: Cabbage Patch Doll), caroling, Christmas Eve church services with candles, and family time.
I forgot to tell him about Christmas cookie baking with Grandma K, Mom, my sister Lisa and I all crammed in my Grandma's kitchen. This was the same home that Mom grew up in, so there were probably 10,000 cookies baked in this kitchen over the years. This is where we learned kitchen time management, how to grease a cookie sheet, the correct size of a dough ball to roll, how to crush pecans and almonds, and above all that you are not allowed to lick the chocolate or sugar off your fingers before you are done! By the time we finished making candies and cookies, we probably had inhaled a cup of powdered sugar each, but it was so much fun!
This year, we all took turns making cookies with Mom and Dad in their kitchen. If I could nominate my mom as a kitchen crush for only one reason, she would win for most organized. Seriously. She organizes us all by what cookies we need to bake, who has the patience to roll out all the dough balls or dip them in chocolate and what ingredients everyone needs to buy. She's like the general of cookie organization. When other people are freaking out on trying to figure out when to put things in the oven so they all come out at the same time, I am not because my mom taught me that one. Virtual High Five, Mom!
We always say that, "We don't need to bake so many cookies this year", and yet we still make 13 different kinds! Here they are with links to the recipes (if I could find them).
1. Scottish Shortbread (we melt chocolate on top of ours)
2. Spritz Cookies
3. Molasses Cookies
4. Grandma M's sugar cookies (It's a secret, but this one is pretty darn close. We double this recipe since they melt in your mouth!)
5. Sugar Cookie cut outs (use the dough recipe from my blog post here)
6. Peanut Butter Balls
7. Ting-a-lings (some people call them chocolate haystacks)
8. Raspberry thumbprints
9. Rosettes (my dad is the pro at these)
10. Peppermint Bark
11.Cherry Chocolate Nougats - sorry all, but I cannot find this recipe online!
12. Pecan Fingers - from one of my favorite bloggers!
13. Chocolate-dipped Angel Macaroons (use the recipe for Angel Macaroons from this post here and if you dip one half in chocolate and sprinkle with some ground almonds it kind of tastes like an Almond Joy).
Please note that all of these recipes are actually handwritten on sheets of paper or down on note cards in careful cursive writing. I am supplying the links to the recipes that are the closest to what we made. Also note, we are cookie crazy, and make most of these as double batches so we all go home with at least 4-5 tins of cookies.
Pfew... That was a lot of cookies! I think I need a glass of milk now.
How about you? What are your favorites? Did we miss any?
UPDATE: Here are photos of all the cookies except the Peppermint Bark.
Wednesday, November 21, 2012
Thanksgiving prep - Pommes de terre
Paula Deen
Ree Drummond (The Pioneer Woman)
Gina Neely
I love all of these ladies dearly, but there is no question that the real Queen of Comfort Food is Julia Child. She was the original celebrity chef who encouraged everyone to use butter and plenty of it. Yes, some of her food is ridiculously hard to make, but most of the time it's just delicious food that seems difficult to cook because it has a fancy French name. For instance, my husband's favorite side dish is Puree De Pommes De Terre A L'Ail, also known as garlic mashed potatoes. See? Not so scary after all. (Really not scary if you watch the clip at the end of the link I posted where they set some Julia Child to Guns N' Roses - HA!)
Thanksgiving is the food Superbowl of comfort food. There is turkey, which has the sleep-inducing tryptophan (although the wine and overeating are also culprits). There is starch everywhere from stuffing (or dressing) to rolls to potatoes. The creamy goodness of green bean casserole and mashed yams just make you think of napping. Oh, and that dollop of whipped topping (mock me, I'm a Cool Whip fan) sitting on top of a slice of pie doesn't hurt either. Everything about this day suggests comfort.
I try really hard to eat healthy meals with a variety of color and texture. My kitchen crush mom always said that you need at least three colors on your plate. I was assigned to bring potatoes to dinner at my in-law's house. Now, they didn't specify what kind of potatoes to bring. I thought I could try out a new recipe or put a twist on the Ina Garten roasted potatoes from this blog post by adding other root veggies like parsnips and beets for vibrant colors. Wouldn't that be fabulous?
When I suggested this to my husband, he was horrified. HORRIFIED. He couldn't believe that I wouldn't make cheesy potatoes. It's a staple in his holiday diet. So, I made the roasted veggies for my office's Thanksgiving potluck lunch and bought all the ingredients for cheesy potatoes.
Here is the recipe I'll be using:
Cheesy Potatoes
Ingredients:
Ree Drummond (The Pioneer Woman)
Gina Neely
I love all of these ladies dearly, but there is no question that the real Queen of Comfort Food is Julia Child. She was the original celebrity chef who encouraged everyone to use butter and plenty of it. Yes, some of her food is ridiculously hard to make, but most of the time it's just delicious food that seems difficult to cook because it has a fancy French name. For instance, my husband's favorite side dish is Puree De Pommes De Terre A L'Ail, also known as garlic mashed potatoes. See? Not so scary after all. (Really not scary if you watch the clip at the end of the link I posted where they set some Julia Child to Guns N' Roses - HA!)
Thanksgiving is the food Superbowl of comfort food. There is turkey, which has the sleep-inducing tryptophan (although the wine and overeating are also culprits). There is starch everywhere from stuffing (or dressing) to rolls to potatoes. The creamy goodness of green bean casserole and mashed yams just make you think of napping. Oh, and that dollop of whipped topping (mock me, I'm a Cool Whip fan) sitting on top of a slice of pie doesn't hurt either. Everything about this day suggests comfort.
I try really hard to eat healthy meals with a variety of color and texture. My kitchen crush mom always said that you need at least three colors on your plate. I was assigned to bring potatoes to dinner at my in-law's house. Now, they didn't specify what kind of potatoes to bring. I thought I could try out a new recipe or put a twist on the Ina Garten roasted potatoes from this blog post by adding other root veggies like parsnips and beets for vibrant colors. Wouldn't that be fabulous?
When I suggested this to my husband, he was horrified. HORRIFIED. He couldn't believe that I wouldn't make cheesy potatoes. It's a staple in his holiday diet. So, I made the roasted veggies for my office's Thanksgiving potluck lunch and bought all the ingredients for cheesy potatoes.
Here is the recipe I'll be using:
Cheesy Potatoes
Ingredients:
2 lbs shredded potatoes (you can cheat and buy the frozen hash browns and thaw them)
1/4 cup butter
1 (10 1/2 ounce) can cream of mushroom soup (if you can, find the low-sodium kind)
1 cup sour cream
1-2 cups shredded cheddar cheese (save some for topping)
1/2 cup onion, diced (more or less to taste)
1/4 cup butter
1 (10 1/2 ounce) can cream of mushroom soup (if you can, find the low-sodium kind)
1 cup sour cream
1-2 cups shredded cheddar cheese (save some for topping)
1/2 cup onion, diced (more or less to taste)
2 cloves garlic, crushed
1 cup corn flakes
salt and pepper, to taste
salt and pepper, to taste
Directions:
Preheat the oven to 350 degrees. Mix all of the ingredients together in a big bowl except the corn flakes and a handful of the cheese. Pour the mix in a greased 13 x 9 inch baking dish and cover with foil. Remember, if the veggie grows underground, cover it up! Bake for 50 minutes. When the timer goes off, take the dish out of the oven and remove the foil without burning yourself. Steam is hot, people. Sprinkle the top of the whole dish with corn flakes and the cheese you saved. Put it back in the oven without the foil for 10 more minutes so it gets nice and crispy and melty. I don't know how it gets both crispy and melty, but it does. I don't question miracles.
"But Jen, how do you shred all those potatoes?" Well, crushers, I usually cheat and buy the bags of frozen potatoes. However, this year I own a food processor with one of those fancy, schmancy slicer attachments, so I'm going to try that. If that doesn't work, I'll end up slicing them and making potatoes au gratin. I'll post that recipe next week.
I know I haven't been around much and I'll be MIA for the next few days, but that's because my sister is getting married this weekend, so I don't have to do much cooking! I'll be eating Thanksgiving potluck dinner, then leftovers and rehearsal dinner and then wedding food and then more leftovers all weekend! WHOO HOO!
Thank you to all the crushers who read this blog, make comments, share what you've learned or made you laugh and special thanks to those who take it one step further and either donates to get food to those who need it or just shares meals with others.
Happy Thanksgiving!
Friday, October 5, 2012
The Onion Delay
Sadly, French Onion Soup did not happen last night. Fortunately, pot roast with celery, potatoes, carrots and onions did. And I was REALLY thankful it did because I had a packed day and knowing that my slow cooker was bubbling away while I worked was really nice.
Why didn't French Onion Soup happen? Because of Libba Bray. The young adult genre (YA) author came to the Central Milwaukee Public Library to do a reading and book signing and I only found out about it one day in advance. She is awesome! Go. Go Now. Go NOW and read all her books. Start with "A Great and Terrible Beauty" and read that whole series. Her newest book, "Diviners" will be just as fabulously creepy as all of them. Ms. Bray described it is "Avengers meets Flappers". Who doesn't want to read that?
Since there weren't many YA books when I was a teen, I jumped right from my favorite Laura Ingalls Wilder and L.M. Montgomery (Anne of Green Gables) books to whatever they made us read in high school, plus whatever else I could get my hands on through rummage sales, used book stores, regular book stores and the ever wonderful library. I'm sure I read things that were way inappropriate for my age, but it's OK. I turned out alright. I just had to catch up on YA lit during college in between reading journals and class-assigned books.
Anyway, I promise that French Onion Soup and cookies will happen soon.
In the meantime, here's the pot roast recipe (super easy):
Ingredients:
1 2-lb or larger pork roast trimmed of fat
2 medium onions quartered or sliced
3-4 carrots peeled and cut into 1-2" chunks
4 red potatoes quartered or halved (depending on the size of the potatoes)
1 packet of Lipton's Onion Soup dry mix or your favorite spice for pork (Penzey's has some great ones)
1 tbsp olive oil
1/4 cup water
1 shot brandy (optional)
Salt and Pepper to taste
Directions:
Put the olive oil in the bottom of the slow cooker. Place the meat in the dish. Sprinkle the meat with the seasoning. Add in all the veggies or any other root veggies that you like. Pour in brandy. Put the lid on and let it cook on low for about 8-10 hours or overnight. (There are no pictures because my husband dug in and started eating before I even got home from the book reading!)
Hint: My mom, who is one of my kitchen crushes, was a home economics teacher among many other things. She always taught her students and children that, "If it grows under ground, you cook it with a cover. If it grows above ground, leave the cover off." I think that's one reason why root veggies like potatoes, onions, and the like work so well in slow cookers.
Enjoy and keep reading for that French Onion Soup!
Why didn't French Onion Soup happen? Because of Libba Bray. The young adult genre (YA) author came to the Central Milwaukee Public Library to do a reading and book signing and I only found out about it one day in advance. She is awesome! Go. Go Now. Go NOW and read all her books. Start with "A Great and Terrible Beauty" and read that whole series. Her newest book, "Diviners" will be just as fabulously creepy as all of them. Ms. Bray described it is "Avengers meets Flappers". Who doesn't want to read that?
Since there weren't many YA books when I was a teen, I jumped right from my favorite Laura Ingalls Wilder and L.M. Montgomery (Anne of Green Gables) books to whatever they made us read in high school, plus whatever else I could get my hands on through rummage sales, used book stores, regular book stores and the ever wonderful library. I'm sure I read things that were way inappropriate for my age, but it's OK. I turned out alright. I just had to catch up on YA lit during college in between reading journals and class-assigned books.
Anyway, I promise that French Onion Soup and cookies will happen soon.
In the meantime, here's the pot roast recipe (super easy):
Ingredients:
1 2-lb or larger pork roast trimmed of fat
2 medium onions quartered or sliced
3-4 carrots peeled and cut into 1-2" chunks
4 red potatoes quartered or halved (depending on the size of the potatoes)
1 packet of Lipton's Onion Soup dry mix or your favorite spice for pork (Penzey's has some great ones)
1 tbsp olive oil
1/4 cup water
1 shot brandy (optional)
Salt and Pepper to taste
Directions:
Put the olive oil in the bottom of the slow cooker. Place the meat in the dish. Sprinkle the meat with the seasoning. Add in all the veggies or any other root veggies that you like. Pour in brandy. Put the lid on and let it cook on low for about 8-10 hours or overnight. (There are no pictures because my husband dug in and started eating before I even got home from the book reading!)
Hint: My mom, who is one of my kitchen crushes, was a home economics teacher among many other things. She always taught her students and children that, "If it grows under ground, you cook it with a cover. If it grows above ground, leave the cover off." I think that's one reason why root veggies like potatoes, onions, and the like work so well in slow cookers.
Enjoy and keep reading for that French Onion Soup!
Thursday, August 30, 2012
Dinner with Friends revisited
So I have been teasing you with this menu for when we had some friends over on Tuesday night, right? Well, it was delicious. Too bad I forgot to take a picture of our beautifully set table and the delicious food! Instead, I had my husband take a picture of the leftovers. They were still delicious...
Here is why there is no awesome photo:
1. I got out of work later than expected thanks to some cranky people on the phones.
2. My husband's truck died and that was the night we could pick it up. However, since he was still coaching and I somehow beat him home, I had to throw the ribs in the oven so they would cook long enough and then throw on running clothes so that I could run there (it's about a mile and a half away) and make it over to the mechanic shop before they closed and then they wanted to explain what happened. While I normally LOVE that mechanics take the time to explain things to me even if I'm a woman (thank you Mechanic Scott!), I really didn't need them to reenact ripping the dome light out of the car.
3. Our guests showed up early. However, they showed up with rocky road cheesecake, so who cares?!
Coach S and Mrs. Coach S are adorable! We had a lovely dinner, great conversation, and made plans for another get-together. Hopefully, it's to watch a Packer game or play with their new puppy! I could totally see why Coach S and my husband are friends. While they may talk slowly, you can tell that their minds are moving 100 times faster. Unlike me, a motor-mouth, my husband carefully considers the words that come out of his mouth 98% of the time. If only I would learn to not plow people over with words! I'm sure that's exhausting.
OK, back to the food. Ribs and potatoes are going to be the focus here because, that's all I have a picture of to share with you.
Ribs:
My husband does the grocery shopping for us based on a careful and detailed list. He does a great job! He found wonderful baby back ribs on sale!
Here is the recipe (I made this one up based on a lot of recipes and mostly what my mom told me to do):
Ingredients:
3 pounds of baby back ribs, thawed (approximate weight)
2-3 tablespoons of Galena Street rub from Penzey's Spices (alternatives are the Northwoods spice or Emeril's original)
Splash of vinegar
Optional:
1 18 oz bottle of Sweet Baby Ray's Original BBQ sauce - This is my husband's favorite. I also like the hickory or honey flavored variety. However, this went really well with the rub.
How to:
Preheat the oven to 350 degrees. Put the ribs bone-side down in a baking dish. I used a 13 x 9 inch pan, but had to cut the ribs to fit. (I REALLY wish I had a picture of this for you). I drizzled a bit of vinegar over the tops of the ribs - just enough to get them wet. Sprinkle the rub spices over the ribs. You don't have to get carried away here, but make sure the spices are even. Then bake in the oven for 2 hours. With 30 minutes left to bake, you can either choose to baste them a bit with the pan juices or you can cover the ribs with sauce. I go for the sauce, but that's just me. If you don't want them so messy, you can leave the sauce off or just on the side. Bake for 30 more minutes.
The garlic oven roasted potatoes were modified from Kitchen Crush Ina Garten's recipe. This is a super easy recipe and it is always a hit! Here is the real recipe.
Here is what I did:
Ingredients:
3 lbs of red potatoes, washed and cut in inch-sized chunks
1/4 cup of regular grapeseed oil (I'm a fan of the Wildtree products)
6 cloves of garlic, crushed
1/2 tablespoon Penzey's Pasta Sprinkle (Italian seasoning)
Since you've got the oven hot, you don't need to preheat the oven, but you'll just bake them longer. However, if you're just making these alone, preheat the oven to 400 degrees. Wash the potatoes and chop them into quarters or inch-sized chunks. In a large bowl, mix the potatoes with the oil and garlic. Warning, if you crush your own garlic like I did, your hands will smell like garlic for a while. Then spread the potatoes on a baking sheet (I cover mine with aluminum foil for easy cleaning) and then sprinkle them with the Italian seasoning. Bake for about 1.5 hours if they're at 350 with the ribs or for about 45 minutes to an hour at 400. Turn them once or twice during the baking time so they get browned evenly.
Here is what everything looks like when it's done:
OH MY GOSH! Ok, so I'll have to give you the photo later if I can figure out how to get it off of my phone since he texted it to me instead of e-mailing it to me. Hmm... We will get this fixed. I hope! In the meantime, use your imagination!
Here is why there is no awesome photo:
1. I got out of work later than expected thanks to some cranky people on the phones.
2. My husband's truck died and that was the night we could pick it up. However, since he was still coaching and I somehow beat him home, I had to throw the ribs in the oven so they would cook long enough and then throw on running clothes so that I could run there (it's about a mile and a half away) and make it over to the mechanic shop before they closed and then they wanted to explain what happened. While I normally LOVE that mechanics take the time to explain things to me even if I'm a woman (thank you Mechanic Scott!), I really didn't need them to reenact ripping the dome light out of the car.
3. Our guests showed up early. However, they showed up with rocky road cheesecake, so who cares?!
Coach S and Mrs. Coach S are adorable! We had a lovely dinner, great conversation, and made plans for another get-together. Hopefully, it's to watch a Packer game or play with their new puppy! I could totally see why Coach S and my husband are friends. While they may talk slowly, you can tell that their minds are moving 100 times faster. Unlike me, a motor-mouth, my husband carefully considers the words that come out of his mouth 98% of the time. If only I would learn to not plow people over with words! I'm sure that's exhausting.
OK, back to the food. Ribs and potatoes are going to be the focus here because, that's all I have a picture of to share with you.
Ribs:
My husband does the grocery shopping for us based on a careful and detailed list. He does a great job! He found wonderful baby back ribs on sale!
Here is the recipe (I made this one up based on a lot of recipes and mostly what my mom told me to do):
Ingredients:
3 pounds of baby back ribs, thawed (approximate weight)
2-3 tablespoons of Galena Street rub from Penzey's Spices (alternatives are the Northwoods spice or Emeril's original)
Splash of vinegar
Optional:
1 18 oz bottle of Sweet Baby Ray's Original BBQ sauce - This is my husband's favorite. I also like the hickory or honey flavored variety. However, this went really well with the rub.
How to:
Preheat the oven to 350 degrees. Put the ribs bone-side down in a baking dish. I used a 13 x 9 inch pan, but had to cut the ribs to fit. (I REALLY wish I had a picture of this for you). I drizzled a bit of vinegar over the tops of the ribs - just enough to get them wet. Sprinkle the rub spices over the ribs. You don't have to get carried away here, but make sure the spices are even. Then bake in the oven for 2 hours. With 30 minutes left to bake, you can either choose to baste them a bit with the pan juices or you can cover the ribs with sauce. I go for the sauce, but that's just me. If you don't want them so messy, you can leave the sauce off or just on the side. Bake for 30 more minutes.
The garlic oven roasted potatoes were modified from Kitchen Crush Ina Garten's recipe. This is a super easy recipe and it is always a hit! Here is the real recipe.
Here is what I did:
Ingredients:
3 lbs of red potatoes, washed and cut in inch-sized chunks
1/4 cup of regular grapeseed oil (I'm a fan of the Wildtree products)
6 cloves of garlic, crushed
1/2 tablespoon Penzey's Pasta Sprinkle (Italian seasoning)
Since you've got the oven hot, you don't need to preheat the oven, but you'll just bake them longer. However, if you're just making these alone, preheat the oven to 400 degrees. Wash the potatoes and chop them into quarters or inch-sized chunks. In a large bowl, mix the potatoes with the oil and garlic. Warning, if you crush your own garlic like I did, your hands will smell like garlic for a while. Then spread the potatoes on a baking sheet (I cover mine with aluminum foil for easy cleaning) and then sprinkle them with the Italian seasoning. Bake for about 1.5 hours if they're at 350 with the ribs or for about 45 minutes to an hour at 400. Turn them once or twice during the baking time so they get browned evenly.
Here is what everything looks like when it's done:
OH MY GOSH! Ok, so I'll have to give you the photo later if I can figure out how to get it off of my phone since he texted it to me instead of e-mailing it to me. Hmm... We will get this fixed. I hope! In the meantime, use your imagination!
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