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This writing and culinary adventure is about bettering myself as a cook and a writer, but I quickly have noticed that my photography skills are greatly lacking. I am very unhappy with the appearance of brigitte in the kitchen and hopefully with the help of my dear friend and talented photographer, Lindsey Lutts, the page will be getting an update after the first of the year. I am so lucky to have friends like her to bounce ideas off, and support me in so many ways. I am looking forward to the positive change in the page, as much as I look forward to a day of creativity with one of the best people I know.

I want to stay committed to updating the page, and I promised two healthy recipes so please try out these beet and sweet potato chips, they are easy and fun and pretty!

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5     medium beets, peeled
1     tablespoon olive oil

1     medium sweet potato, peeled
1     tablespoon olive oil

2     teaspoons coarse pink salt
1/4  teaspoon fresh thyme leaves
1/4  teaspoon olive oil

Preheat oven to 350°. Slice beets carefully with a mandoline to 1/16-inch thickness. Toss slices in oil. Arrange in a single layer on two large sheet pans. Stack one pan on top of the other and bake pans for 20 minutes. Rotate pans and bake an additional 20 minutes or until chips are dried, being careful not to overcook slices. Remove from pans to cool.

Repeat with sweet potato and olive oil.

Combine pink salt, thyme leaves, and 1/2 teaspoon olive oil. Grind mixture together with mortar and pestle or the handle of a wooden spoon. Toss chips with salt when still slightly warm.

I ate them plain or dipped in my favorite hummus.
Photo Dec 10, 5 37 59 PM