phil collins

BAM! Peanut Butter and Jam! Green eggs and ham! Sorry, I couldn’t resist. This is not a Phil Collins recipe, but rather, one of the other bam man’s, Emeril Lagasse. Whereas Phil Collins is Dirty Burger famous, Emeril has the market on upping the bam factor of evveeerrrything. Or so it seems. Not only did we use him for our spicy shrimp and sausage skewers a few months ago, but he has the best hot sauce recipe that I’ve ever made.  And everyone knows that if you’re going to stay huddled in your fuzzy blankets watching Netflix all winter, you need to be stocked up on hot sauce so you can make caesars every. single. night. Mmmm…. Caesars. 

In Emeril’s recipe, he uses Serrano peppers which can be anywhere from 10,000 to 23,000 scoville heat units. I prefer the taste of my little ‘Basket of Fire’ peppers which can be up to 80,000 shu. They are also considerably smaller than a serrano, so I increase the number called for in Emeril’s recipe (20) and use 26 every time I make it. Mama likes it spicy! Visit for this recipe and much more!


  • 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices            or 26 Basket of Fire
  • 3 cloves garlic, sliced
  • 1/2 cup thinly sliced onions
  • 3/4 teaspoons salt
  • 1 teaspoon vegetable oil
  • 2 cups water
  • 1 cup distilled white vinegar


  1. Combine the peppers, garlic, onions, salt and oil in a nonreactive saucepan over high heat. Saute for 3 minutes.
  2. Add the water and continue to cook, stirring often, for about 20 minutes.
  3. Remove from heat and allow to steep until mixture comes to room temperature.
  4. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, pour the vinegar through the feed tube in a steady stream. I just used my blender because I’m too poor for a food processor. I’m not that fancy.
  5. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least two weeks before using. Can be stored in the refrigerator up to 6 months.




Fall For Our “Special” Coffee Recipes



When I was 12 years old, my Grandma began taking me for dinner at Savalas, a local restaurant that became “our restaurant.” She would pick me up, leaving my parents and siblings behind in a cloud of dust as we headed off into the sunset for our night out. She told my family that my love of escargot was the reason she took just me, but I know it was because I was her second-born favorite (my older cousin holds the title of firstborn favorite.) We’d arrive at Savalas and she’d ask for a corner table. I don’t even know if I truly liked escargot in the beginning but I ate it like a champ just to spend that special time with my Grandma and, over the years, I grew to love the taste of those slimy little buggers. Grandma would order wine and I’d have a Pepsi. From our first dinner date at Savalas to our last, she’d sneak me sips of wine throughout our dinner. Every dinner was the same: we’d share an order of escargot, have dinner and then Grandma would order 2 “special” coffees. Each dinner featured a different type of coffee. Monte Cristo, Irish, Bavarian or Spanish. After the waitress delivered the coffees and walked away, my Grandma would slide one over for me to drink. Apparently, the liquor laws were either a little more lax back then and they didn’t give a shit or my Grandma knew the best corner table to sit at to avoid detection. Fall always reminds me of those moments and nothing warms you up from the inside out better than a hot liqueur coffee.


*When we made our “special” coffee at home, my Grandma told me to warm up the Irish coffee glass/mug before filling it with the ingredients to keep it warm longer.

  • Boil a kettle and fill the Irish coffee glass with boiling water while you get everything ready


  • Fill the Irish coffee glass with water and heat it in the microwave for 1-2 minutes while you get everything ready.
  • Do not use chilled liqueurs as this will also bring down the temperature of the drink.

*For years we’ve used freshly ground coffee beans to make our coffee. I hate when my highly anticipated first cup of morning coffee looks and tastes like I’m drinking watered down cream with a little bit of coffee flavor. Good quality medium to dark roast freshly ground coffee beans that are brewed thick and rich is what we use – especially for our “special” coffee.


Spanish Coffee

  • 1⁄2 oz Tia Maria coffee liqueur
  • 1⁄2 oz Bacardi Rum
  • 6 oz thick & rich hot coffee
  • Whipped cream
  • Maraschino cherry
  1. Pour the liqueurs into a warmed Irish coffee glass
  2. Add the hot coffee
  3. Top with whipped cream and a cherry

monte cristo

Monte Cristo Coffee

  • Lemon juice
  • Sugar
  • 1 oz Kahlua coffee liqueur
  • 1/2 oz Grand Marnier liqueur
  • 6 oz thick & rich hot coffee
  • Whipped cream
  • Maraschino cherry
  1. After warming the Irish coffee glass, moisten the rim with lemon juice and dip it into the sugar
  2. Pour the liqueurs into the glass
  3. Add coffee
  4. Top with whipped cream and a cherry


Irish Cream Coffee

  • 4 oz thick & rich hot coffee
  • 1 1/2 oz ​Irish whiskey
  • 2 tsp ​brown sugar
  • 1 oz lightly whipped ​whipping cream – use a whip or fork and vigorously whip the cream until it’s light and fluffy
  1. Pour the sugar into a warmed Irish coffee glass
  2. Add the coffee
  3. Stir until dissolved
  4. Add the Irish whiskey and stir again
  5. Float the cream on top of the coffee by pouring it over the back of a spoon
  6. Do not stir again
  7. Drink the coffee through the cream


Bavarian Coffee

  • ½ oz Peppermint Schnapps
  • ½ oz Kahlúa
  • 5 oz thick & rich hot coffee
  • 1 tsp sugar
  • Whipped cream
  • Grated chocolate
  1. Pour the liqueurs into a warmed Irish coffee glass
  2. Add the coffee
  3. Add the sugar and stir
  4. Top with whipped cream and chocolate shavings

peppermint patty

Hot Peppermint Patty

  • 1 oz Peppermint Schnapps
  • 1/2 oz Dark Crème de Cacao
  • 1/4 oz Crème de Menthe
  • Hot chocolate mix added to boiling water, to taste
  • Whipped cream
  • Chocolate shavings or chocolate syrup
  1. Pour the liqueurs into a warmed Irish coffee glass
  2. Add hot chocolate
  3. Top with whipped cream
  4. Garnish with shaved chocolate or drizzle with chocolate syrup

~A wonderful Italian couple invited us for dinner this evening. After dinner she made me an espresso with a little something special in it. It was hands down the best espresso I’ve ever had the pleasure of tasting. I’ve never liked Scotch whiskey but this espresso was sweet, gently flavored and smooth. It was the perfect end to a wonderful meal.~


Spiked Espresso

  • Grant’s Scotch Whiskey
  • 1 shot of espresso
  • 2 demitasse spoons of brown sugar
  1. Make the espresso
  2. Add just a taste of Grant’s Scotch Whiskey to a demitasse cup
  3. Add the brown sugar
  4. Pour the espresso into the cup and stir
  5. Serve immediately

~C. Dolly~


“I could tell you, but then I’d have to kill you….”

Do you have a family secret recipe that’s been passed down for generations? Or, a family recipe that only goes to one person and it gets shared on the death bed? Fortunately, this article isn’t so much about the recipe, as this particular one is not mine to share, but of the experience of the gathering of friends and family to help not only bring in the harvest, but to preserve it. When I think about fall, I always think about spending time in the kitchen with friends and family. From the time I was old enough to peel an apple, I was set up in the kitchen with the apple peeler and would ‘get to’ peel gallons and gallons of apples for pie and sauce. When I got a little older, my mom and auntie B showed me how to make jelly, jam and the time consuming salsa. Now, as an adult, I get to spend afternoons with fabulous friends who take pity on me and my terrible chopping ability. Family secrets are shared with promises that they will never be repeated “as long as we both shall live,” and our families get to reap the benefits all winter long.

One of my favourite recipes is bucket pickles. Variations on the good old ‘Bucket Pickle’ are abundant and varied. Everyone has their favourite version, but they all have one thing in common. They are super easy to make and they make the best tuna sandwiches. Or as my husband calls them, mercury on toast. And, unfortuately, you can’t have ‘my’ recipe because it happens to fall into the never to be repeated “as long as we both shall live” category.

No matter what your recipe is, it’s always important to make them at a friends house and tell your husband that you’ll be gone for HOURS. Then sit on the deck in the sun, relax and have some much deserved bevies. 

If you’re like me, you probably don’t have a food processor. I picked this little baby up for about $30 at Canadian Tire and it slices like a dream. If you’ve ever seen me chop anything, you know how much this means to my sanity!




Crispy Mashed Potatoes


This has been my second attempt to recreate the wonder that is Joey Restaurant’s Crispy Potatoes and I was pretty damn close. The first time was a total failure: I made mashed potatoes as per usual, added some garlic and wrapped the potatoes in 3 buttered layers of phyllo dough. They were a mess. Nothing stayed inside the phyllo and they turned soggy after being out of the deep fryer for just a short time. The leftovers ended up going straight into the trash.

With this attempt at potato perfection, I received rave reviews from everyone who tried them and my potato-loving daughter asked if we could make them once a week. With R-Dolly’s suggestion I used spring roll wrappers this time. I usually use 1% milk in my mashed potatoes but this time I used buttermilk and butter in a smaller quantity than I normally would to keep them from becoming too watery and soggy.

  • Leave enough time when making this recipe as the potatoes need to cool completely and the wrapped potatoes should be put in the freezer or fridge for 30 minutes prior to deep frying to remove some of the moisture.
  • We also found that leaving the sour cream mixture in the fridge overnight made the flavor of the garlic and scallions explode to wonderous proportions.
  • I served the rolls in the picture right out of the frying pan because my family was apparently near death from starvation. I made enough rolls for dinner the next night. I reheated them in the oven with cheese sprinkled on them. This crisped them up and they were just as delicious as the night before.
  • I also froze a few and deep fried them up the following week and they were devoured.



Crispy Mashed Potatoes


  • 2 lbs potatoes, peeled and quartered
  • 3 tbsp butter
  • 3 tbsp buttermilk
  • Salt
  • Pepper
  • 1 1/2 tsp garlic powder
  • 24 spring roll wrappers
  • 2 cups shredded cheddar
  • 375 g bacon, cooked until crispy and chopped
  • 5 scallions, chopped
  • 1 cup sour cream
  • 2 garlic cloves minced
  • Oil for deep frying

-Boil the potatoes until tender.

-While the potatoes are boiling, make the sour cream mixture:

  • 1 cup sour cream
  • 2 garlic cloves, minced
  • 2 tbsp sliced scallions
  • Sprinkle of salt and pepper

-Cover and refrigerate the sauce to allow the flavors to combine.

-When the potatoes are cooked, add the butter, buttermilk, salt, pepper and garlic powder. Mash until completely smooth and set aside until completely cooled down to avoid the wrappers becoming too soft.

-Fill a small bowl with water to seal the rolls.

-Follow the example on the package for wrapping the rolls. Place a large tbsp of potato filling near one corner. Air bubbles will allow the filling to escape into the oil so roll them TIGHTLY until about halfway through the wrapper, then wet the sides and remaining edges of the spring roll wrapper. Fold the ends in tightly and roll until sealed.

-Place on a baking rack or a parchment-lined baking sheet.

-Once you’ve finished filling and rolling the batch, put them into the fridge or freezer for 30 minutes to dry out the rolls before deep frying.

-Use a deep fryer or fill a deep skillet halfway with vegetable oil. Heat to 350 degrees.

-Fry in small batches to avoid lowering the temperature of the oil. Turn once to finish cooking the roll.

-Place a wire rack on a baking sheet to drain the rolls once they are golden brown and crispy.

-Place the fried rolls on a baking sheet and top with shredded cheese. Place in a 350 degree oven until cheese is melted and rolls are reheated.

-Once removed from the oven, sprinkle with the bacon and green onions and serve with the sauce on the side.

~C. Dolly~


Seafood Bonanza

Due to our lack of a sandy beach, for our version of the bake, we used this bad boy. It won’t give you the traditional smoke flavour that you can get from hot coals, but it is clean and convenient. 194dbdba-770f-47e5-a2c2-6796731c0d5a_1.1e5ca0ecf8c00367cbb9ed6c34880fb8


  • 1.25 cups White Wine
  • 3/4 cups water
  • 6 cloves garlic
  • 2 shallots (omit if you have a guest with allergies  like we did – thanks, Derek!)
  • 2 lemons, quartered
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. black peppercorns
  • 6 cups of baby potatoes
  • 2 cobs of corn cut into wheels
  • 3 cups chorizo sausage (precooked)
  • SEAFOOD we got carried away and used lobster tails, crab legs, mussels, prawns and shrimp
  1. Pour white wine and water into the bottom of the roaster and add pepper flakes, garlic, shallots, peppercorns, seasoning salt, thyme and a bay leaf to taste. Heat to 400-425F.
  2. Here is where you start to add your ingredients in the order of how long they take to cook. We did potatoes (cook 20 minutes), lobster tails, sausage, lemons, crab legs (cook for 10 minutes), corn, shrimp and mussels (cook an additional 3-4 minutes).  Roughly. Now. This is the best tip you will ever read. DO NOT. I repeat, do NOT listen to the recipes that say to cook your potatoes for 8-10 minutes before adding your corn and seafood. These are obviously people who like their potatoes as hard as rocks and their seafood like rubber.  If you have cooked any seafood in your lifetime, you know that some of that shit takes a total of 3 minutes before it’s overdone. We cooked our potatoes for about 20 minutes before adding our next layer. You are also walking a fine line between giving your guests the best meal of their life, or the shits. So you do want to make sure that everything is cooked properly.  If you’re super anal, you can take the internal temperature of your lobster (135 F), but generally, we just cook our seafood to colour or opaqueness. 

We couldn’t dump it onto a table covered in newspaper and ‘dig in’ as suggested, because I refuse to eat newspaper ink. I can hardly stand to read the crap that passes for news now a days much less eat it. We chose to serve it from trays at each end of the table so we could bypass the dreaded dinner party ‘reach across’

Seafood is never complete without some butter to dip it in. You could be basic and use nothing more than melted butter, which is fine, but we are not basic. We had two different flavours of butter for our dinner. One was garlic lemon and the other was Sriracha. You can clarify your own butter or use Ghee. Melt and flavour to taste. –R.Dolly





Best Cherry Pie


I came across this amazing recipe while searching for a way to use some of the fresh BC Cherries that I couldn’t resist buying at the local farmer’s market. I love fresh cherries but I always buy way more than my family can possibly eat fresh. Pie crusts have also been the bane of my existence. My usual recipe can have totally random outcomes for me so I tried the recipe Old-Fashioned Flaky Pie Dough Recipe, also by Stella Parks

I chilled it for the least recommended time and it turned out flaky and delicious. However, I also made another batch and left the dough sealed tightly in the fridge for a few days. Letting it sit in the fridge for the extra time made the layers on the bottom rise even higher and still kept the bottom crust crispy and brown. It made a fantabulous Banana Cream Pie.

I can’t wait to try out more recipes from the editors of Serious Eats


The Best Cherry Pie (With Fresh or Frozen Fruit)

Stella Parks

“This recipe changed everything I knew about pie. Before I sorted out a truly scientific ratio of ingredients, fruit pies seemed to be a hit-or-miss proposition: some days soup, some days gloop. But, after cracking open the mechanics of starch, I can count on a flawless cherry pie every time, regardless of whether I’m using fresh or frozen fruit! It’s always crispy on the bottom, flaky on the top, and nothing but sweet-tart perfection inside.

Why It Works

  • Tapioca starch forms a light, clear gel that’s never cloudy, slimy, or gloppy.
  • A 4:1 ratio of fruit to sugar raises tapioca’s gelatinization point so the filling and crust will cook at the same rate, meaning you never have to trade a thick filling for a soggy crust!
  • Tempered-glass pie plates conduct heat quickly and evenly to the dough, producing a far crispier crust than heavy ceramic or stoneware.
  • Yield:One double-crusted 9-inch pie
  • Active time:Between 5 and 30 minutes, depending on complexity of design
  • Total time:About 5 hours
  • Rated:


  • For the Filling:
  • 28 ounces pitted cherries (5 heaping cups; 790g), from about 2 pounds whole fruit (6 heaping cups; 910g) (see note)
  • 1 ounce fresh lemon juice (2 tablespoons; 30g) from 1 small lemon
  • 7 ounces sugar (1 cup; 195g)
  • 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 1 1/2 ounces tapioca starch, such as Bob’s Red Mill (1/3 cup plus 1 teaspoon; 40g)
  • Old-Fashioned Flaky Pie Dough, rolled and chilled as per the directions for a double crust
  • For the Egg Wash (optional):
  • 1 large egg
  • 1 large egg yolk
  • 1/2 ounce heavy cream (1 tablespoon; 15g)
  • 1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • To Serve (optional):
  • Cherry Pit Whipped Cream


  1. For the Filling: Combine pitted cherries, lemon juice, sugar, salt, and tapioca starch in a large bowl, folding with a flexible spatula until well combined. Scrape into prepared pie shell and top with remaining dough, using a solid sheet, cutouts, or a lattice-top design. (Check out my tutorials here.) Trim away excess dough and refrigerate pie to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat to 400°F.
  2. For the Egg Wash (if using): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary in any way.
  3. Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes more. If crust completely covers filling, bake until pie reaches an internal temperature of 213°F on a digital thermometer. The time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was refrigerated, et cetera.
  4. To Serve: Cool pie until no warmer than 85°F on a digital thermometer, about 3 hours depending on the type of pie plate (at higher temperatures, filling will be runny and thin). Slice into wedges with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure the under-crust is completely cut. If you like, serve with Cherry Pit Whipped Cream. Wrapped in foil, leftovers will keep up to 3 days at room temperature; warm 10 minutes in a 350°F oven to revive crust before serving.
Special Equipment

9-inch pie plate (preferably tempered-glass), pastry brush (if using egg wash), rimmed baking sheet, digital thermometer


Update: Due to disparate sourcing practices, tapioca starch manufactured in Asia may be derived from plants other than cassava, which have different gelling properties. Look for products that mention cassava by name on the packaging, such as Bob’s Red Mill. For the most flavorful pie, reach for a mix of sweet and sour cherries—a blend of fresh and frozen works just fine. Fresh cherries can be pitted (I love my OXO cherry pitter) and refrigerated up to 3 days in advance. Or, use an equal weight of frozen cherries, thawed until softened. If you like, reserve cherry pits for a batch of Cherry Pit Whipped Cream, the ultimate garnish for cherry pie.

Old-Fashioned Flaky Pie Dough

Stella Parks

This is the sort of recipe pastry chefs tend to favor, but it doesn’t require any fancy ingredients, equipment, or training. Just smash some cold butter in a bowl of flour, stir in a bit of water, roll it out, and fold it over a few times. It’s essentially a streamlined blitz, making an easy layered dough that’s supple but strong. That means it won’t slump out of shape in the oven, so it can support all types of complicated decorative techniques, but it’s wonderfully buttery, so it always turns out flaky and tender, too.

In summer months, warm pantry staples and equipment will raise the temperature of pie dough, causing the butter to melt. If it’s warmer than 73°F (23°C) in your kitchen, a few simple precautions will keep your dough happy and cool; more here.

Why It Works

  • All-purpose flour gives the dough strength to hold its shape in the oven, preserving any sort of decorative design.
  • A blitz-style ratio of flour to butter creates a dough that’s pliable but strong, making cracks and tears a thing of the past.
  • One round of folding provides eight major layers with minimal fuss.
  • Refrigerating the dough after shaping ensures it’s fully chilled and relaxed, preserving its flakes in the oven.
  • Yield:Makes 2 single- or 1 double-crusted 9-inch pie (regular or deep-dish)
  • Active time:25 minutes
  • Total time:2 1/2 hours
  • Rated:


  • 8 ounces all-purpose flour (1 2/3 cups; 225g), plus more for dusting
  • 1/2 ounce sugar (1 tablespoon; 15g)
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 8 ounces unsalted butter (2 sticks; 225g), cold
  • 4 ounces cold tap water (1/2 cup; 115g)


  1. For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that’s it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding (see note above).
  2. Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see note above).
  3. For Single-Crusted Pies: Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.
  4. For a Double-Crusted Pie: Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. For a solid top crust, roll remaining dough as before, or roll into a 9- by 15-inch rectangle for a lattice-top pie. Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.
  5. For a Blind-Baked Pie: Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Line chilled pie shell with a large sheet of aluminum foil, pressing so it conforms to the curves of the plate (a second sheet of aluminum may be needed for full coverage). Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. Fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer sugar to a heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a few minutes more to brown along the bottom. A full explanation of this process can be found here.
Special Equipment

Rolling pin, 9-inch pie plate (preferably tempered glass; see note below), pastry brush


Compared to stoneware or heavy enameled ceramic, tempered-glass pie plates conduct heat quickly and evenly, so the crust bakes up light and crisp, never greasy or soft.

Update: When “room temperature” exceeds 73°F, you’ll need to take proactive steps to keep the dough temperature below 70°F; otherwise, the butter will turn sticky and soft (more information here).”

~C. Dolly~


Homemade Potato Chips

I have been making “healthy” potato chips for awhile now.



Why the airquotes you ask? Well, maybe you didn’t, but nonetheless, I will explain. My “healthy” potato chips are microwaved *gasp! I know. They do however, have much less oil and preservatives.


Whenever I feel like a snack, but haven’t gone to the store in awhile, I will run a potato over a mandoline, dab the slices dry with a paper towel, sprinkle them with salt and microwave them. I am the queen of useless/cool kitchen gadgets, and happen to own one of these handy contraptions (pictured on the left). You can find many versions on Amazon. If you’re smarter than me, you will find one that makes more than 20 chips at a time. Especially when you decide that this will be one of your contributions to a dinner party. doh!


After the first 40 chips, half of which I ate as soon as they came out of the microwave, I decided I better get my shit together and find a way to make this go a little bit faster. People were on their way and time was of the essence. I had already pre-sliced and rinsed the potatoes since that was super easy so I had an abundance of supply and very little time. Google to the rescue. I threw my version of “health” out the window, tossed them in olive oil and threw them on a cookie sheet lined with parchment and cooked them in the oven at 400F for 20 minutes, flipping them over halfway through cooking. Still wasn’t as easy as buying a bag of chips, but they were impressive and tasted fantastic.  – R.Dolly