Yesterday I wanted to cook. I don’t always cook anymore because it’s hard to do with a toddler sometimes. So, I washed a bunch of little red and white skinned baby potatoes, tossed them on a tray with olive oil, salt, pepper and paprika. Here they are ready to go:
Then I washed, cut into quarters and removed the seeds from six fresh apple orchard cortlands. After they got a sprinkling of cinnamon they went on a tray to be baked, like the potatoes.
Sometimes it’s the small stuff that feels like a triumph.