What’s On My Mindgrapes

October is the most satisfying month. It’s extra long this year; we get almost five whole weekends. That means extra time to spend planning your Halloween costumes, so no excuses.

October is also the best time of year in the Midwest. The leaves and still mostly on the trees, and I look down my street and see fiery reds and greens fading to yellow. I dread the day when all the trees collectively agree to lose their leaves and, POOF, the frigid bleakness that is Minnesota winter sets in for the next five months. But I won’t get ahead of myself. Thankfully it’s only October.

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Shanah Tovah! Happy New Year! It’s 5769! Yesterday was Rosh Hashanah, the Jewish new year. Even if you’re not Jewish, it still feels new because new school years start in fall.

5768 was a great year for me. I visited a lot of new places including the Grand Canyon, Colorado, Seattle, and Vancouver; I met Jake and with him came a lot of new friends;  I saw a lot of my favorite bands perform live, including Wilco and St. Vincent; and I started this blog.

Yesterday, I spent my Rosh Hashanah as a lot of Jewish Americans do, by going to synagogue services for the first and only time that year. (more…)

I am done with summer. Sorry, friends-who-love-summer. I enjoy a cold drink outside, a wade in the lake, the warmth and fresh air of June. But July and August are a bit too steamy for me. Even though we’re having a slight warm spell here in Minnesota, with temps in the lower 80s and such, I couldn’t wait to turn on the oven and bake. Sweet potato fries. In our house, root vegetables are indispensable during the fall and winter months. And according to my calendar, September means fall.

Baked Sweet Potato Fries
Adapted from a bunch of sources but mostly trial and error

Large sweet potato or yam (size of two fists will feed two)
1-2 Tbsp. Olive Oil or vegetable oil
1/2 tsp. ground nutmeg or 1 tsp. curry powder (optional)
Salt and pepper to taste

Preheat oven to 425 degrees F. High heat is essential for crispy fries.

Peel the sweet potato with a veggie peeler. Remove most of the blemishes. Microwave for 2-4 mins, until you hear a little squeal. Careful, it will be hot.

Slice into thin circles or french fries. Toss with olive oil in a bowl and spread on a cookie sheet. Season with spice of choice, salt, and pepper. I like a lot of salt.

Bake for 25-35 mins, flipping halfway. Serve with ketchup, mayo, or any other dipping sauce that appeals to you.

Lovin' from the oven

Last night, Rox, Jake, and I went to Bryant Lake Bowl for late night drinks and snacks. I was craving a cheese plate, and since Barbette was so packed, BLB was the next best thing. They are both owned by Kim Bartmann, who also owns the Red Stag. All three restaurants serve delicious food with local, organic, and sustainable integrity.

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