Labor Day we actually left the office at 2:00. Whoo weee. When we got home, I immediately made the peach marinade for our pork tenderloins. Then, it was time to head to the herb garden and work on the weeds and mulching the walkway. This is the first year for the herb garden and the weeds were winning. We'd laid the walk with black plastic and had it weighted down with bricks and an assortment of stepping stones. This was the day to actually start mulching the walkway. We wanted everything to look as natural as possible and have been pretty happy with the outcome. By the time we got done what we had hoped to finish, we were pretty darned tired. I think exhausted is probably a better word!!! Here are a couple of photos of the herb garden. In the one, you can see on the right the "before we started tackling this project" look. Now, to get the WHOLE yard looking like the part on the left...
Now, of course this means that dinner had to be pretty quick to fix. Throw the tenderloins on the grill, whip up some peach salsa and figure out what to do with sweet potatoes. I decided to peruse some cookbooks. Ten or twelve later and either they had NO sweet potato recipes or they were all the gooey sugary stuff. So, I made up my own...
Roasted Sweet Potatoes
Ingredients:
1 medium sweet potato
1-2 t olive oil
1/2 t freshly grated nutmeg
1/8 t ground cloves
1/4 t ground cinnamon
Directions:
Peel or not the sweet potato. It really doesn't matter but keep in mind that the peeling has a lot of fiber and good nutrients. I rarely peel sweet potatoes but did for this dish because the sweet potato was getting a bit long in the tooth. Cut it into fry sized pieces.
Toss the sweet potato pieces with a bit of olive oil. Make a mix of the nutmeg, cloves and cinnamon.
Toss that with the sweet potato pieces. Roast at 500 for about 10-12 minutes.
