This particular method of preparing potatoes offers a variety of textures and flavors, which is both unique and delicious.  The small slits made in the potato before roasting offer the outer edges to crisp up more than the rest of the potato in the hot oven which creates near potato chip perfection.  And as you move down the potato, it becomes almost fry-like and the bottom is pure baked-potato-goodness.

I preheated the oven and carefully sliced small slits into the potatoes.  I only made two large baking potatoes, so this didn’t take long.  Each slice made should be as thin and even as the last, if ever possible (I’m no expert, so you can manage this too.  And even if it’s not perfect, it still tastes as good, I promise).

I then fanned the slices gently and sprinkled some sea salt, freshly cracked black pepper and chive oil over the fanned slices.  I placed them into a baking pan and baked until golden brown on top and fork-tender on the bottom, or about a half an hour.  Once removed from the oven and still hot, I topped each with a pat of butter and sprinkled a bit of parsley over each one for flavor and freshness, though thyme would work well too. They are delicious and ever so simple yet fairly impressive looking.  I recommend it.

Hasselback Potatoes

Makes 2 large hasselback potatoes: serves 2-4

• 2 large baking potatoes
• 1 1/2 -2 tablespoons chive oil (or other flavored oil you prefer)
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 pats of butter
• 1 teaspoon chopped parsley or thyme, for garnish

Preheat oven to 425 degrees F.  Slice thin slits into each of the potatoes, without slicing all the way through, so the potato stays together.  Gently fan the sliced potatoes, carefully, so you don’t break them and drizzle oil evenly over all the slices of both potatoes. Sprinkle salt and pepper evenly over all the slices of each of the potatoes.  Place prepared potatoes in baking pan or saute pan and bake in preheated oven until golden brown on top and fork tender on bottom, or about thirty minutes.  Remove from oven and top each with a pat of butter and garnish with parsley or thyme.  Enjoy.

In the world of the internet it takes a lot to be seen and heard.  Every day there are new posts, new bloggers, new networks, new social media platforms.   People take notice when you’re outrageous and controversial, that is true, and many bloggers know this and use it to their advantage.   I don’t want to be “that guy” for lack of a better term.

I’m not all that hip.

I am just myself.

I’m not controversial and I don’t like fighting with strangers on the Internet.

I like to cook and I like making people smile, which is one of many reasons food blogging just fits me, for better or worse.

Instead I try to get noticed by taking good photos and posting interesting recipe ideas.  It seems to be working so far and I’m nearly thriving as a food blogger.  My motivation is to inspire that burned out home-cook somewhere “out there” that just can’t stand making the same chicken dish for the millionth time.

While I do try to take good photos every time, I most definitely do not.

I also don’t have massive amounts of camera equipment like many professionals do and I’ve never taken a class in anything having to do with blogging or photography.

I have a camera, I have a tripod, I have a laptop and I have whatever nature gives me.  I try to make it work.

I use natural light only. And when it snows, I make sure to blog.  The light bounces everywhere and it’s so bright that it’s nearly guaranteed to be a successful shot.

When this happens:

So does this:

And this:

In fact, I’m pretty sure I chose our home based on how many windows it has.  That, and the community pool

but I digress…

If you want to take a good photo the first thing you should do is turn your flash off and open your curtains unless you have sheers.   You should most likely turn off the lights around what you’re shooting as well.   Move outside if you don’t have enough natural light indoors.

Like I did for this shot:

Our old house didn’t have as many windows as we do now, so I was often outdoors in the early days (with a point and shoot).

These were also photographed outdoors.  I was frustrated with the clouds.

Yes, your neighbors will think you’re nuts for standing over a plate of food with a camera, but that’s OK.  Because in three days, your image could go viral and once you’re viral, you can just sit back and do pretty much nothing other than enjoy it and hope it never stops.

It will stop, though and that’s OK too.  That’s why you post again.

I post about once a week due to the little people in my life.  I also watch the weather report like a hawk and plan about five days in advance to write a post.  I make sure the kids’ schedules are set, so they won’t need me while I’m working.  I make sure there’s enough sunlight, I make sure that the table is waxed and that I have no outstanding deadlines.  I also make sure the kitchen is fairly clean before beginning a post.

The fact is I don’t just randomly sit down and whip up a post about what my kids are eating for dinner that day with step by step instructions.  I wish I could do that as so many other bloggers do.  But, they are superheroes and I am not.

My kids are picky and eat about five things, all of which you most likely know how to make already.  Instead I post about what I want to eat. In fact I’m pretty sure this entire food blog concept (for me) was created because I was frustrated with my picky eaters.  I just wanted to eat something interesting.  I was tired of everything being requested “plain”.  That is so boring.

Example: If I made this soup for dinner

…my family would disown me, I’m pretty sure.  That doesn’t mean it doesn’t taste amazing though.  They’re just boring eaters.

Looking back,  it has been really fascinating to see my blog develop as a history of our family.

I have photos from when Trey and Max were born.

And I remember it like yesterday because it’s all right here in front of me.  I have every holiday.

I have every adorable moment.

No scrap-booking required (sorry craft bloggers I just suck at crafts, I mean no offense).   That has been a major bonus that I didn’t plan on developing. It just happened.

Someday I will be posting daily, I’m sure.  But, that hasn’t happened yet.  I am entirely too busy.  I squeak by for now.   And until then I try to make each post stretch by picking up odd jobs on social media platforms.  Yes, occasionally I get paid to tweet.  Weird, right?  Yeah, that’s a real thing.  Also, I do some graphic design work on the side and syndication of posts helps (a lot!) financially as well.

Getting paid for work I already did for free?  Uhm, yes please!  We’d like to take a vacation again in the next thirty years.

I also get about a thousand emails a day from people (companies, authors, networks, marketers, etc.) that are looking to get a message out to the public.  They want me to try their product (free samples!) and get a message out to you, my readers, telling them my experience with said product.  I only answer the ones that really interest me, honestly. At first I tried to answer everyone and everything and it was too much.   Now I answer readers almost exclusively.

So, overall I work about twenty hours a week, not including “mom work” and I do it always in the morning.  I’m a morning person.  Afternoons and evening are for the family.  I plan around the weather and take a lot of photos of everything around me just in case something amazing happens, like this shot of Max collecting leaves on an autumn day.

In a world of digital photography, there’s no reason not to take photos of everything.  I make money, yes, but I’m hardly rolling in it.  Maybe someday.  I started out with a point and shoot camera and a baby on my hip because I wanted something spicy to eat.  It has grown organically from there.  Most of the photos I do take don’t pass the blog test, but over time, I’m learning and growing and trying new things.   It seems to be working.

It’s not easy,  and it takes a lot of planning and creativity, but it beats arguing with strangers on the Internet.

At least, for me.

Click to see this post on Blogher.

“If you always do what interests you, at least one person is pleased.”

-Katharine Hepburn

These are the most popular savory recipes on Kate from Scratch from 2013.  Every single one of these recipes is simple and fresh and not overly complicated.  None of them require you to find tomatoes on the vine in December, nor do they need you to raise chickens or buy some spice or herb you will never in a million years touch again.

There’s a good chance the entire family will enjoy these dishes and you will not spend hours slaving away in the kitchen making them.  They are just good recipes that the home cook can make and enjoy.  Congratulations to my regular readers.  The recipes you love are the winners this year.

Spinach Ricotta Calzone

Spicy Balsamic Tofu Wrap

Kung Pao Tofu and Broccoli

Farmer’s Market Nachos

Cake Pan Pizza

Tortilla Soup with Black Beans

Smoked Mozzarella & Roasted Pepper Caprese – A French Bread Pizza

Hot Curried Carrot Soup

Mini Quiches

Potatoes Peppers and Perfect Poached Eggs

Happy New Year, Everyone!