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get link I’m an Oklahoma local cook through and through. Tonight I made locally grown sweet potato fries to go with our teriyaki grilled beef and cucumber salad. I roast them by brushing the pan with olive oil, then brushing the thinly cut fries lightly with olive oil once they’re “single-layered.” I roast them for about 15 minutes, then turn them and sprinkle them with sea salt and freshly ground pepper. When they’re nicely toasted (about 25-30 minutes at 425 degrees), I pull them from the oven.
https://guelph-real-estate.ca/2ubsapshttps://geolatinas.org/11cz5hngr Then I usually eat about five of them. And so does Mick.
seego to link So I THEN sprinkle the remaining fries, made for our DINNER, with a light dusting of maple sugar.
https://www.mreavoice.org/e07i2b7dOrder Tramadol 180 Cod The sugar sprinkle is a perfect complement to the savory salt/pepper flair they already possess. In fact, the sprinkle will make your eyes twinkle when you eat them…probably really fast. Like, I’m talking SCARFING them down because they’re that good.
see urlhttps://www.mbtn.net/?p=o9484xwc Like I said. I’m an Oklahoma local cook through and through, but I’m incredibly glad Vermont gives us maple sugar.
sourcehttps://www.marineetstamp.com/r0j9pme68 Thank you, Vermont.
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