I realize that, me and my husband have fallen into predictable patterns a lot more now than we were a decade before. There is no “we will figure out as we go” in our lives anymore. We prefer to play safe, plan ahead and stick to the plan. This is getting reflected in the food aspect of our lives as well.
Where as once we were open to all kinds of food any time of the day and any day of the week, now we like our daily food to be Indian, if possible, South Indian. Idlis, dosas and rice are the things we literally live for! Chapatis are tolerated with grace intermittently. We are open to food adventures on Fridays and weekends, but that requires some mental preparation.
So you can imagine our disappointment, disbelief and denial, when I tell you that our 8 year old (who doesn’t like food in general) dislikes Indian food in particular!! Rice is his main enemy since that’s what we serve most. Dosa and chapatis compete for the second place.
His idea of food is a nutella sandwich for breakfast, lunch and dinner.
Now, for this BM, I had planned on making jacket potatoes. Now, if I had served these to my husband, he would have fainted, fallen down and had a heart attack. But I served these to my son, who loved it, ate it and asked for seconds!!
Sometimes, its just a question of knowing your audience ;-)!
Recipe source: Quick baked potatoes
- One potato/sweet potato of the same size per person
- about 1/2 tsp olive oil for each potato
- salt and pepper for seasoning
- Heat the oven to 400 F/ 200C.
- Wash, pat dry and cut the potatoes into half lengthwise.
With your hands rub oil all over the potato coating it well. Rub salt and pepper as well.
Bake for 30 mins with cut side down. (I over baked -ok,burnt!- it a tad :D).
Serve topped with baked beans and cheese or butter/ sour cream or as you wish.