This isn’t the sexiest thing I’ve ever made.

You know what’s my favorite part of summer? When my air conditioning in my car poops out on me. It’s by far the best feeling. No wait. What’s even better is trying to drive through the hell hole of Cherry Creek traffic during their construction dump in 98 degree weather while my air conditioner blows hot air and I randomly scream for no apparent reason other than my legs are sliding around my leather seats while traffic doesn’t move. Yeah, that’s definitely the best part.

I found some throw up on my wall behind Jackson’s kennel yesterday. You know how I found it? He was trying to get back there to eat it. Can’t blame the guy. He only gets to eat 3 times a day. I would be searching for food wherever possible if I only ate three times a day. Probably not for vomit, but I still get it. Thankfully it was his own vomit.

Let’s end that story.

Fourth of July weekend is over. The time of year that everyone gets out of town and dresses up in red, white, and blue while drinking beer. I did not do that. I wore a swimsuit that was neon pink, green, and purple and looked like giant Volkswagen bug eyeballs. My boobs looked like eyeballs. All they needed was those stupid eyelashes that people put on their bug. I hate those things. But I think more people hated my swimsuit. It just felt right though. So did the vodka on July 4th. And some artichoke dip I ate by the handful. A day of drinking and sun will make you dive balls deep into artichoke dip. I also tried to wake surf and failed miserably. I’ve done it before but July 4th was not my day. Most likely because I was decently intoxicated. My boyfriend was driving the boat of 10 people and I think he found me an embarrassment. No wait, I found myself an embarrassment. Probably because earlier I missed catching a bottle that was flying directly at me and hit me square in the forehead which gave me a goose egg. Thank the good lord for Jason Mraz hats. Whatever the hell those are called.

I woke up the next day with a real sweet sunburn on my shins and a diamond shape sunburn between my boobs. Along with a bruise on my forehead. I look good. I can’t help it.

Does anyone know who invented the Hasselback potato? Does it mean something? I know nothing about anything so I REALLY don’t where this name comes from. I just know it’s another way to eat a potato. And I’m into that. Sliced, diced, grated. I dig it. So I finally took the plunge and made them the Hasselback way. Hasselback would be proud.

PS did you see last week when I announced some of the book tour dates coming up for The Paleo Kitchen?? Well, we only have two events scheduled so far in TX, hoping to get one more scheduled in Austin, TX! Fingers crossed. Come visit us in Dallas and Houston and pick up your own copy and chat with me and George!

  • On Sunday July 13th at 7 PM we will be in Dallas at Half Price Books: 5803 E. Northwest Hwy., Dallas, Texas 75231
  • On Tuesday, July 15th at 7 PM we will be in Houston at Blue Willow Bookshop: 14532 Memorial Drive, Houston, TX, 77079
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Pesto & Shallot Hasselback Grilled Sweet Potatoes
 
Prep time

Cook time

Total time

 

Serves: 1-2

Ingredients
  • 1 large, round sweet potato or yam
  • 1 tablespoon olive oil
  • 2-3 tablespoons pesto (I made mine with pine nuts instead of pistachios)
  • ½ small shallot, thinly sliced
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 1 tablespoon of pine nuts

Instructions
  1. Preheat grill to a medium heat.
  2. Cut off a thin slice on the bottom of the sweet potato lengthwise to create a base for the sweet potato to sit in place. Place the sweet potato between two chopsticks or something similar in size and shape to act as a stop when cutting vertical slits in each sweet potato about every ⅛-inch apart.
  3. After sweet potato has been sliced, place it under running water, fanning out the slices. Place sweet potato on a plate and microwave at high for 5 minutes. Flip sweet potato over and microwave again for an additional 5 minutes.
  4. Place sweet potato on foil, use a brush to wipe on olive oil and let fall between the slits. Sprinkle with garlic powder and salt on pepper, then tuck slices of shallot between the slits and finish off with brushing on pesto all over sweet potato.
  5. Wrap sweet potato in foil to create a packet.
  6. Place on top rack of grill and bake for 40-45 minutes or until cooked through.
  7. Serve with whatever you would like!