Vermont Kitchen Supply

I got caught up in another of those IG ‘viral’ recipes.

To be fair - everything looks delicious on SM when you’re hungry and scrolling.

The reel for these baked potatoes was *very* enticing. Drool worthy. And the 90 second video convinced me they would be ready in less than two minutes. 😳

The potatoes were good. Maybe even very good. But not good enough to make again. However, from this point forward I will cut my potatoes in half before I bake them. It makes them bake faster and I loved the texture of the spud.

So, not an epic fail. Just a ‘been there, done that’.

I have a love/hate relationship with growing my own lettuce.

I love being able to walk 20 ft and pull the base for dinner out of the ground. It’s amazing and beautiful.

But I hate that even with the most intentional staggering of planting I always wind up with the motherlode of lettuce all at once.

Don’t get me wrong - I love me a big salad. But even with a huge bowl of greens (and reds) I still wind up with a LOT OF LETTUCE. Like a ton.

I’m happy to give some away. My husband would appreciate if I gave it ALL away. He says he likes salads…just not ones with lettuce in them. 😳

Lettuce is both subtle and demanding at the very same time.

It’s happy to be the base of a meal. And it does it so well.

But lettuce also demands that you choose it first.

The other veggies can be frozen, pickled or canned to enjoy later.

Lettuce says EAT ME NOW. And I do. Gladly.