Chili Taters

Once again I have some iPhone photos of another late-night munchy time. This time, I used the fresh, new chili over the small, red potatoes that are so delicious even when nuked and splattered with butter. They seem to have a slightly sweet flavor to me which is why I always keep a bag handy in a dark cupboard.

The taters were slowly baked using extra-virgin olive oil, a pinch of ground-pepper, faux salt substitute, and a pinch of red cayenne pepper. Yum. I didn’t finish the entire bowl which was a good thing but accidentally dumped the remainder into the fresh pot of chili. Duh.

I was pleasantly surprised this morning to find that the extra seasonings didn’t alter the flavor of the chili. I use paper plates and paper bowls frequently since I live by myself, and don’t like to waste water washing regular dirty plates. That’s the single life for ya! I want to try making chicken soup again, so delicious.

4 thoughts on “Chili Taters

    • Your back! Actually, I love cukes and keep three or four in the fridge. Skin them, slice them and add a bit of pepper and faux salt, delicious. I had a whole cuke just before lunch today. I’ll chow down on those little cherry tomatoes too. Yum!

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