I arrived home from class last night just before dinner, during what any parent knows is the witching hour. The natives were definitely restless!
My littlest piglet, Ana, was having a hard time settling down and after being reprimanded several times for her craziness in the house, our conversation went something like this…
Me: “Did you hear me tell you to settle down and stop behaving this way in the house?”
Me: “Then why are you still doing it?” (Yes – I know rule #1 of parenting is never ask your child why – there either (a) is no reason, (b) no satisfactory reason, or (c) you just don’t want to know the reason… yet I found myself asking anyway).
Ana: “I forgot to stop acting like a spaz because my brain farted.”
Classy…and stinking hilarious! I laughed until I cried…do you remember the last time you laughed so hard you cried?
It’s the little moments like this that I miss the most when I’m off in classes. Sometimes it makes me second guess myself, and wonder if I really am doing the right thing by going back to school now. I love it, and I have certainly been waiting a long time to do it, but she’s not going to be six forever…
On days like this, when I already feel like I’ve missed so much, I want to put a delicious and simple dinner on the table and spend a little quality time around the table talking with my kids.
Roasted potatoes certainly fit the bill. I use fingerling potatoes because there’s no need to peel them. You just toss them in oil, season them, slide them into the oven and forget about them.
Which leaves me more time with Ana and her farting brain…
Provencal-Style Roasted Potatoes
Yields: 4 servings (at least in my family)
3 lbs. fingerling potatoes, cut in half if need be to insure uniform cooking time
1-2 tbs. olive oil
1 tsp. Herbes de Provence
Preheat oven to 425 degrees.
Place the potatoes on a baking sheet. Drizzle with oil and sprinkle with Herbes de Provence. Toss lightly to coat evenly. Bake 25-30 minutes until light golden, crispy, and fork tender.