Good morning, friendlies. I'm realizing that "I'm so tired" is becoming a theme for my Monday posts--not a particularly good one, it's not fun or funny in any way--I'm going to take a real weekend off soon, and get some rest, so my Monday posts aren't just whining about how hard it is to be a grownup. That said...this post is going to start with just a leeeeeeeeetle whining.
I had the worst run of 2016 to date on Sunday--for completely predictable reasons that were within my control and totally my fault, but it was still a bummer. And I was so very, very tired that the rest of Sunday just became a struggle. Which was an extra bummer, because we were hosting Easter lunch and I needed to get my act together. (I did! I made the pretty pretty potatoes you're going to hear about in just a minute.) The following is the list of very obvious reasons why this run was doomed from the beginning: 1) on Saturday I decided I hadn't been doing enough strength training lately, so I did burpees and squats and abs and planks and extra extra pushups. So, sort of maxed out the muscle power there. 2) We went to see Batman vs. Superman on Saturday night (Kelly thought it was "EPIC" and I thought it was "pretty good" and Dan fell asleep but thought the parts he was awake for were great) but I didn't realize the movie was going to be almost three hours long, so by the time it was done dinner time had passed, and Dan and Kelly ate a giant popcorn so they weren't really hungry....and....I didn't really eat much dinner. (<---that was just a huge run on sentence to say that I didn't eat sufficient dinner on Saturday. I'm sorry. I'm still very tired.) Not eating dinner and then running the next morning does NOT work...I know this. But sometimes it's hard to do better even when you know better. 3) It was raining and windy and COLD when I left to run. Gross. Gross gross gross. But, I needed to do a long run. A long run had to happen. So off I went.
The first four miles were tough but strong (constant mental complaining but a 9:15 pace) and then when I hit four I decided to walk for a minute, and after a minute I thought "ok, time to run again?" and my body said "nope." And that exchange happened again for a couple more minutes, and basically I ran 7.5 miles but I walked a LOT in the last three. Even Justin Bieber couldn't keep me going. C'est la vie.
Then I came home and took a long, hot shower, and made some Easter foods. Including the prettiest potatoes of ever. They're also yummy, and Whole30 compliant. Want to hear about them? Ok, good.
To make these potatoes you need an equal amount of white potatoes (I used Yukon Gold) and sweet potatoes (my sweet potatoes were huge, so an equal amount for me was about 8 Yukon Golds and 2 sweet potatoes) and then some avocado or olive oil, salt, and some rosemary.
To get the potatoes sliced really thin and uniform, I used a mandolin slicer. This is a kitchen appliance that I probably use twice a year, tops, but they're inexpensive and make quick, thin, beautiful slices. Unless you're really talented (and patient) with a knife, you're going to want a slicer for this. Buy one for yourself! Make pretty foods. Pretty foods are clinically proven to improve happiness.* (*in an informal clinical study of one person, who is me.)
Preheat your oven to 350F. Peel your sweet potatoes and wash your white potatoes thoroughly, and slice them both. Be REALLY careful with your fingers if you're using a mandolin slicer--when you get down to the end of the potato, just throw the little end piece away. Not worth the stitches.
Spray or grease your baking pan with your oil of choice to keep the potatoes from sticking to the bottom. Layer your potatoes, alternating sweet and white, around the edges and spiraling to the middle (or just in rows, whatever floats your boat). If you have some potatoes that came out oddly shaped, just find the roundest edge and tuck the weird-shaped part under the next slice.
Brush the tops of your nicely-arranged potatoes with avocado or olive oil (if you don't have a brush, you can also drizzle oil over the tops and spread it over the potatoes with your (clean) fingers. Sprinkle your salt and rosemary (or other seasoning of choice) over the top, and pop the spuds in the oven for an hour. If the tops aren't browned at an hour, leave them in for another 15 minutes or so.
These potatoes are nice and soft in the middle and crispy along the edges, and the flavors of the sweet potato and Yukon Gold are really great together. Plus, they're lovely enough to set on the table for your next fancy meal.
Enjoy! And best of luck conquering the world this week. Seize the carp. Happy belated Easter!