Sometimes life happens and the things we have so carefully planned out change. Like how yesterday I had big plans to clean my home, finish the laundry, finish a craft that I’ve been working on since March, write a few blog posts, and make one of my favorite soups for dinner.
However, in all my glory of trying to be crafty while watching my latest favorite Netflix show, Drop Dead Diva, during nap time, I managed to blindly submerge my fingertip into a large glob of molten hot glue from a high-temp hot glue gun. Talk about a course correction for the rest of my day….
I learned a couple things:
1. Sometimes I’m good at crafts, other times when I am still working on a craft 7 months later, that might indicate a problem…
2. Don’t ever buy a high-temp hot glue gun
3. When using a high-temp hot glue gun, don’t work with thin paper, a branchy wreath, and be watching Drop Dead Diva at the same time.
I am happy to report that I am still alive, Ibuprofen helped kick the pain (that was a first with a burn), and the blister is so large and puss filled that I can’t really feel the burn anymore. I also decided, after counsel from my husband, that it was a good idea to not risk further injury by accidental finger slicing with a knife and onions while making dinner, so we ate at Arby’s instead.
All of my drama aside, go try these potatoes. They are soft and crispy, cheesy, and perfectly seasoned. Not too mention ridiculously easy and delicious to add with some grilled chicken, steak, or even a slab of ribs.
- 1 tsp. Italian Seasoning
- 1 tsp. garlic powder
- ½ tsp. salt
- ½ tsp. garlic salt
- 1 Tbsp. butter, melted
- 1 Tbsp. olive oil
- 5-6 cups potatoes, peeled and sliced into ¼ inch thick rounds
- ½ cup Parmesan cheese, grated.
- Combine spices in a small bowl.
- Mix potatoes, butter, and oil, together in a large bowl. Sprinkle about 2 ½ teaspoons of spice mixture over the potatoes, more if you have large potatoes and less if they are smaller. (I used about 6 cups of potatoes)
- Mix well. Pour into a preheated skillet on medium to med-high heat.
- Cover and let cook about 15-20 minutes, stirring and flipping potatoes every 5-7 minutes, until soft but not mushy.
- Just before serving, sprinkle with parmesan cheese and allow to melt. Potatoes should have nice crispy spots and be soft but not mushy.
- *Leftover spice mix can be saved in an airtight container or used on buttered bread and then toasted to make garlic bread.