The New Perspective...

One of my big projects for this week was getting our handyman (Ron) in to re-arrange my husband's office. It was not a matter of re-arranging the furniture. It was a 12 hour construction project. Reason is my husband's office furniture is mostly built in. His office layout took up one whole wall of his office; which in Chicago also currently acts as the guest room.

There were a few reasons I attacked this project.

The first reason is I wanted to give my husband a new perspective. I have always loved moving my office furniture around every few years to give me a new perspective on my job, my direction and my life. It always makes me feel "renewed" somehow. I thought a little bit of that in my husband's life was in order.

The second reason is when you do a major job like that it means the whole place gets a thorough cleaning. That makes anyone feel better.

And thirdly, I was frustrated by the furniture layout when guests come to visit. The bed in that room is a big trundle bed. It was positioned toward the center of the room so you could access it from both sides; which was good on most days, but when guests came and you rolled out the bed underneath it was hard to maneuver in that room. I also could not "make" the bed up for sleeping until after dinner. By then I'm tired and do a lousy job of making the bed. I am hoping it will be easier this time.

Ron worked his fingers and his engineering skills to the bone for most of two days on the project. My biggest change was I took furniture that was along one long, flat wall and then had him re-size everything to fit in the new space. It's now configured in sort of an open-V shape. The wall it is now up against takes a turn making a V. Cutting the desk top to fit was quite an accomplishment. I'm good at visualizing, drawing thumbnail sketches of what I want, and even some measuring to make sure what I want will fit but I don't begin to have enough tools to do the job. (Not to mention a dose of patience and skill). I don't even own a saw (well truth be told, at my other house I have one small saw for cutting down Christmas trees but that's it). This job required manly power tools.

Another bonus of the project is Ron took a book case from my husband's old office and re-tooled it so it works as part of the new set up. More space for books. That makes my man happy. I hope the whole new set up makes him happy. We'll see.

Thanks Ron!

Last week I made some really fun French Fries. I don't usually make fries at home. I save that evil indulgence for when I'm in a restaurant and in a diet destructive mood.

I saw a recipe for supposedly healthy French fries in Cooking Light Magazine but I thought they were still too full of fat and evil ingredients (if you're on a diet). Okay, so who'd think French fries can be part of a healthy diet. I know, it's a stretch. But stretch I did, to make this recipe more healthy.

By the by, I do recommend Cooking Light Magazine. It's the most creative magazine I've ever come across that tries diligently to lighten up the American diet. I give them much credit.

Now, back to the fries.

Once you make these fries I have a feeling you are going to agree with me that they are an inspiration for the many flavors that fries could come in; but don't. Imagine Curry Fries, Southwestern Fries and even French Tarragon Fries. You'll see what I mean in a minute.

"Healthy" French Fries
Five Ingredients or Less. Even a Fool Can Cook Like a Gourmet

Serves 2. Can be multiplied easily
Pre-heat oven to 400 degrees

1 large Idaho potato. Scrubbed but no need to take off the skin. There are nutrients there!
4 tsp of Extra Virgin Olive oil
Olive oil spray
*Toppings: See note below

Cut your baking potato in half across the potato. This will make shorter fries so you can eat more of them without feeling guilty. Then cut the halves in half again the long way. This gives you a stable surface if you set it on the flat side. Now work your way across the potato cutting 1/3 inch strips. Cut those slices into strips so you have the French fry shape. (Some of you will have a mandolin and can do this faster). You'll have a few odd shaped ends but no matter. That same thing happens for McDonald's too.

Now, here's the brilliance I learned from Cooking Light. Take a large zip lock bag. Put the olive oil in. (They used canola oil. I try to use olive oil whenever possible for the health benefits).

Put your potato strips (fries) in the bag and toss them around to coat them. Then spray a large cookie sheet with olive oil spray and dump your potatoes on the cookie sheet. Spread them out so they don't touch any more than necessary. The more French fry surface that touches the cookie sheet the crispier your fries will be.

Now sprinkle on your topping (or combination of toppings. You can also have "after baking" toppings. See below). If you're a purist you might just do sea salt. Grate some on.

Other options include:

Curry powder
Southwester seasoning (my personal favorite)
Your favorite meat rub (not just for meat anymore)
Pepper or cayenne
Garlic powder
(You get the idea. Discover what's in your spice cabinet).

Sprinkle on your choice (or choices) and put in a 400 degree oven. You'll roast them for 20 minutes. Then turn them over using a metal spatula. You might not get them all turned over but go for the most you can. Then do not turn them again. Wait until the full 50 minutes before being tempted to toss them around.

The fries will be crispy and the flavor(s) you chose will be baked in.

Now you can consider "after baking" toppings. Put these onto the hot fries.

Grated parmesan cheese
Grated cheddar cheese
Grated popcorn seasonings (there are several flavors on the market)
Fresh herbs, like minced parsley, tarragon or chives.

The fries are marvelous with or without the "after baking" toppings. I'm just trying to inspire you to be bold. These are great without ketchup, gravy, barbecue sauce or any other kind of dips but I'll leave those extra calories up to you.

Also, feel free to make these fries with sweet potatoes. The only change I'd make is I'd peel them.

Indulge...
Enjoy!

Cheers,
Zola

Send email to Zola at dinnerwithzola@hotmail.com.