Fans food

  These Crispy Smashed Potatoes are the perfect snack, appetizer or side dish. Ultra crispy on the outside and fluffy on the inside! Ingredients -Small potatoes or new potatoes -Olive oil -Salt and pepper -Fresh herbs (rosemary or thyme) Instructions 1. Place the washed potatoes in a large pot and cover with cold salted water. Boil until tender, drain and let them cool. 2. Preheat oven at 220°C/425°F. Mix all the ingredients in a bowl. The potatoes should be fully coated in the oil. Place them on a baking sheet and smash them using the bottom of a glass. 3. Bake for 10-15 minutes on each side, flipping them until crispy and golden brown.

  STEP BY STEP GUIDE on HOW TO GROW AN ENDLESS SUPPLY OF BASIL Basil is one of the easiest herbs to propogate and multiply! All you need are some cuttings from your favorite basil plant and a glass of water 1. Take cuttings of basil stems that are not flowering or diseased. Cut a 4 to 6 inch long stem,    leaving small baby leaves intact on the mother plant to continue growing. 2. Strip off the leaves from the bottom 2 inches of the stem. 3. Place it in a glass of water making sure that no leaves are submerged under water. 4. Change the water every 2 days. 5. Roots should start developing in 7 to 10 days. Once roots are about an inch or two long transplant into a well draining pot or container that’s filled with rich, fluffy, organic soil. You can also transplant into the garden too if the weather is suitable. You can multiply basil whenever you want but especially do it in late summer before your basil plant succumbs to frost in fall. Many other herbs can b...

Small batch TOMATO GARLIC + SHALLOT CONFIT My new all time favorite thing, ever. Good on seriously everything, but honestly I just ate most of it straight out of the jar with some crusty bread. Ingredients: •1/2 cup cherry tomatoes •1/2 cup garlic cloves, peeled •1 shallot, sliced thinly •2 sprigs fresh rosemary •2 sprigs fresh thyme •1/4 tsp coarse sea salt •1/4 fresh cracked pepper •1 to 1 1/2 cups avocado oil Method: Preheat oven to 250F. Put the tomatoes, garlic, and shallots in a small baking dish (I used a half quart mini Dutch oven). Sprinkle with salt and pepper and then pour avocado oil on top until everything is covered. Place the rosemary and thyme on top and then bake in oven for 1.5-2 hours or until everything is tender. Store in a mason jar IN THE FRIDGE (very important) for no longer than 3 weeks. I like to do small batches so I don’t have to worry about using it up quickly. I love dipping crusty bread into the confit, and you can use the garlic infused av...