L had a rare day off and chose to spend the afternoon and evening hanging out at our place. When dinnertime came around, I put him to work in the kitchen doing some of the prep work- peeling the sweet potatoes and chopping the romaine lettuce, and best of all, running the sweet potatoes through the Cuisinart, so that they would be evenly sliced. I realized that was the key to getting them crisped properly- even thickness, having the oil heated to the right temperature, and cooking the fries in small enough batches so that the potatoes would not cool down the oil too much when a new batch was added to the oil and cook unevenly. Over the top was more of TJs lemon pepper salt, which, as I said previously, is the perfect complement to the flavor of the sweet potatoes.
The Caesar salad was pretty much standard issue, with vaguely Asian-marinated chicken sliced over the top, lots of Parmesan cheese, croutons, for once (J went to the store today!) and a handful of tomatoes from the garden. After all the heavy autumnal foods we have been having lately, this was a nice change, coinciding with the unseasonable warmth we’re having outside. Worked out well for all concerned, and it was nice to see L and spend some time with him.