Springtime, and the land is coming alive once again, after a rather harsh winter.
I know it’s spring because I found a worm wriggling around in my garden that is now sans snow.
The robins were snooping around the garden for those tasty worms. I presume they are tasty … at least for robins and fish.
I was raking my little garden trying to be careful of the many plants that are sprouting rather nicely, especially being careful with the herbs, primarily thyme and oregano.
I used some fresh thyme with an egg dish I was cooking for breakfast and I appreciated the wonderful taste and aroma from this earthy tasting herb.
Now that these delectable herbs are once again growing, I can switch from the dried type I stored for winter and start using fresh.
I really enjoy this time of the year when mother nature pops alive those that have had the big hibernation and spreads colour, also the air will soon be perfumed from the lilac bushes nearby.
For those who don’t barbecue in the winter, now is the time to try some of your favourite recipes outdoors. It’s plenty warm enough now to do some nice steaks or ribs on the barby.
You can do this next recipe on the barbecue or in the oven. Your choice.
Roasted Sweet Potato Fried
• 2 medium sweet potatoes, rinsed and dried
• 2 tbsp vegetable oil
• 2 tsp paprika
• 2 tsp of fresh ground salt
• 1 tsp garlic powder
• 1 tsp freshly cracked pepper
• ½ tsp cumin
Heat the oven or barbecue to 400 degrees then cut the potatoes into the size of fries you want.
Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated.
Place the potatoes on a large baking sheet covered with parchment paper. Spread the potatoes in a single layer.
Cook for about 30 minutes turning the fries once or twice to cook evenly.
Sprinkle with salt and serve.
Springtime, what a lovely time of the year.
Time to do some spring cooking on the barbecue.
Bye for now and Goood Cooking.
Ken Wilson is a freelance columnist with the Tribune/Advisor.
