You may not necessarily realize this, but there is actually a lot of effort that goes in to taking pictures for this blog. I often have to rearrange bits of food to make it more visually appealing, as I run around the house trying to find the last bits of natural light. I often taken 20 pictures of a bowl of oatmeal just to find the three that I deem mouthwatering enough to get posted.
But last night was not one of those nights. On the menu was a baked potato, which seems easy enough. But as I carefully sliced open the top of the potato to get just the right cut, the perfectly cooked potato sighed in relief and completely fell apart. Dang it! I cursed that potato, because I really wanted to share baked potato night with you guys, but I couldn’t post ugly pictures.
Or could I?
Our meals aren’t always picture perfect, but they are always 100% gluten free. And this blog isn’t about being perfect, it’s about being myself and hating gluten. So…
I give you baked potato night! In all it’s ugly, gluten hating glory :)
One giant russet, loaded up with: 0%fat Greek yogurt, 2%milk cheddar, BACON, and caramelized onions. I seriously LOVE Greek yogurt,
can you tell?
And you know what, this potato may not win any beauty pageants, but it was delicious, which is what I expect most out of any meal. The only change I would make is adding steamed broccoli. But Parrish was the chef last night, so I didn’t question his methods OR his toppings.
Baked potato night was an idea from our friends Mack and Amy and it is a great idea! Fun, Easy, and Tasty.
I’m going to keep tallying comments until tonight, so far quinoa and cottage cheese are in the lead, although Parrish still has his fingers crossed for oysters!