A little about sex, and then back to food...

I should just call my blog…food, food instead of sex, and special events that are special because of food.  Anyway, I’ve been away from my blog for a while, but in all fairness I was researching topics to write about under the category of sex – or more broadly the logistics of being single, 30, and not wanting to sleep around with different people anymore.  I turned to internet dating for subjects to test, but as most of you know, nothing long term to speak of.  Just a non-toucher, alleged member of the Irish mafia, and young man who still lives with him mother…I wish I could say I was LOL, but unfortunately I am QSI (quietly sobbing inside), or at least my vagina is.  Anyway, I have put internet dating on the back burner for a week or two and then I will start up again.  I promise I will share my funny stories as they happen.  So what if one day I marry one of these guys and he finds out I gave him a funny nick name and told everyone about how we went to kiss me and missed and got my eye?  I WILL DENY EVERYTYHING. 

So, back to something I have had no shortage of – food.  I am no gourmet, nor am I currently striving to deal with the hassle of complicated recipes, so expect to see simple healthy meal & side dish solutions. Also, I will always give measurements when I have them, but I am really more of a dash of this a splash of that kind of gal, so I have to apologize to any exact measurers out there. 

This past weekend Jaime introduced me to Chipotle Mashed Sweet Potatoes.  Yummy in my tummy fo’ sho’.  I don’t know where she got the recipe, but it called for four cups sweet potatoes (or two potatoes), however we added a third potato.  This makes four portions (but depending on how you eat it could be less).  I’m just going off of memory here, but the basic procedure was as follows:

• Peel potatoes, cut into cubes, drop into slightly salted boiling water & boil until tender (about 10 min)     
• Open small can of chipotle peppers in adobo sauce (you will have leftovers)
• Cut up one chipotle pepper from the can, seeds and all.  Chop finely into tiny pieces
• Add an extra splash of the sauce from the pepper can (I’m sure Jaime knows the amount, but would say 1/2 tsp)
• Add 2-3 tbsp of butter
• Smash all together until blended and smooth. 

*If it was me, I would add a small sweet potato per person, & just up the other ingredients as needed, but with four of us, we actually had just enough with the three potatoes, so it’s your call.
*Note regarding chipotle peppers, taste some before you mix it in.  Don’t make this if you don’t like spicy.  Probably a good idea to keep an extra potato or 2 on hand in case you need to dilute it J.

We had this as a side dish with bacon wrapped steak, and it was like the Wild West had a ho-down on my tongue.  Fantastic!  Can’t wait to try this one on my own!