Let's get this over with, Jerome.

Gypsy wagons, brothels, ghost towns, gold mines...Jerome, I love you.  But you're holding me back.  I'm ready to start posting about my other trips this summer, but there is so much to you that I haven't gotten around to sharing.  And I knew if I moved on to other trips you would be left in digital limbo for who knows how long.  So, with the exception of King Gold Mine and some scenery shots which will eventually receive the attention they deserve, this is going to be it for now.

Here I present a conglomeration of Jerome experiences:  Quince (I would have eaten there every night if I could have), critters, souvenirs, and a real life gypsy wagon.

Thanks for the memories, Jerome.  Memories like this one, this one, this one, and especially this one.  I have a feeling this trip will change the path of my future for the better.

Hoping to return someday,
Perhaps to make my own pair of high heels,

Heather

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Sweet Potato Fries

After pinning the same recipe twice, from two different sources, I figured I had better try out for myself this recipe promising crispy sweet potato fries. Excited to get things started, I cut into the potato.  It was not orange.  Upon encountering a pale interior, I wasn't sure whether or not I was utilizing the appropriate type of tuber.  But the tongue test read sweet, so happily I proceeded.  Who knew there were white sweet potatoes?  Probably everyone but me.  In retrospect, I guess I shouldn't have cared because I'm already interested in attempting this method on some regular old potates (as we like to call them). 

I followed the recipe closely, changing it only by adding some salt after the olive oil step.  I'll probably add a bit more salt next time I try my hand at the recipe.  I also left the skin on which helped add some texture.  The fries were not necessarily what I would refer to as crispy, but there was a noticeable 'exterior'.  They were very enjoyable.  Much better than some of my previous, recipe-less baked french fry attempts.  Oh, and I swapped out the Sriracha in the dipping sauce for this:

I picked up this bottle of hot sauce during our trip to Jerome for Arie's week at shoe college. It's from the Jerome Ghost Pepper Co.  They had so many sauces to choose from, but after trying this one down at Quince it was the one I was interested in.  It made a great sauce, which I will be recreating I'm sure.

Until next time!

H

P.S.  Remember when I made this?  Yum!

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