Thursday, July 16, 2009


The deep-fried millet croquettes (recipe from Feeding the Whole Family by Cynthia Lair) we had for dinner last night were delish, but it was the pot of leftover deep-frying oil (safflower oil) that inspired our dessert-on-a-whim. These home made potato chips, complete with a generous helping of salt were thin, crispy, and full of real potato taste. Quick, easy, and yummy.

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