I have recently reconnected with a childhood friend that used to live down the block from me. She and her family moved in when I was 9 and moved away when I was 12. When she moved in, there was a small competition with all of the other neighborhood girls on who would get to be friends with her. There was always some type of rivalry with the neighborhood girls.
She was new, interesting, and had lived in a different country before. I didn’t win out on the competition at first, but we ended up being friends. She introduced me to the band Wham! and it’s lead singer, the lovely George Michael. We would try to stay up for Saturday Night Live so we could see Martin Short do the Ed Grimly Skits. We had a crush on Martin Short as well.
We may not have had very good taste in men back then, but we sure did have a lot of fun. Then she and her family moved away to Seattle. We didn’t talk for a very long time. It was too expensive to call, we were to lazy to write, and there was not email. But there is now. So now almost 20 years later we have reconnected. We have talked about our families, our husbands, our lives in general. It’s surprisingly comfortable after this many years. I think this is the sign of a true friendship.
She reads this blog often and has requested more than once for a lower fat recipe. I am here to please. I had sliced potatoes left over from my strata and figured I could make a tasty, low-fat snack out of them pretty easily.
Hot N’ Skinny Chips
2 tsp Chili Powder
2 tsp Paprika
1 tsp salt
Preheat oven to 400F. Wash and thinly slice potatoes. Spray a cookie sheet with cooking spray. Place potatoes on cookie sheet. Spray potatoes with cooking spray and toss. Sprinkle potatoes with chili powder and 1 tsp of paprika and toss. Spread potatoes evenly across cookie sheet. Bake in oven for 25-30 minutes until brown and crispy. Remove from oven and sprinkle with salt and remaining paprika. Great served with dipping sauce of low-fat sour cream mixed with lime juice.