The worst thing happened to me yesterday. I moved my yoga practice up to my bedroom because I didn’t know when my roommate would be back from school and I didn’t want her to walk in on me with my butt up in the air or something. Anyway, I’m in my bedroom and as I’m chillin’ in boat pose – and by chillin’ I mean constantly checking my laptop screen to see if I can stop – I notice a spider climb up my window underneath the blinds.
For a second I tried to convince myself it was on the other side of the window, but I wasn’t fooling anyone – especially not myself. So, there I was in boat pose, trying to decide whether or not I should go over and pull the blinds up to kill the thing or just leave it be. The problem is that it probably would have jumped or something if I moved the blinds, and nothing terrifies me more than spiders MOVING. So, I just let it be. But not before firmly telling the spider, “You stay over there now.”
I’m hoping it listens.
I’m distracting myself with food, because when all else fails I can depend on a nice plate of food to take my mind of the eight-legged-monster making my room its new home.
So, I made this Guinness Beef Stew earlier this week and it was so good that I almost forgot about the garlic roasted potatoes I made on the side. But then I remembered them and it was like Christmas morning.
I don’t make potatoes often, but when I do I go all out. No plain baked potatoes for this girl. No simple mashed ones, either. I like to add a little pizzazz to my taters. These potatoes are full of pizzazz. And garlic. And carb-ey goodness.
Garlic Roasted Potatoes
3 lbs potatoes
6 cloves of garlic, minced
1/4 cup olive oil
2 tbsp chopped fresh parsley
Halve or quarter the potatoes and put them in a bowl. Add the other ingredients and mix until all the potatoes are coated. Pour onto a baking sheet and bake 45 minutes to an hour, turning the potatoes over once or twice.
Source: Ina Garten