When the school year came to a close nearly seven weeks ago the thing I was most looking forward to was making lunch at lunchtime. This summer, is our first summer “off” since 2000. Someone or another has been attending year round school for eight years. I imagine year round school is magic if you live in San Diego but not so smart if you live in Minnesota. Having the summer off has been even better than I hoped. I have enjoyed preparing breakfast at breakfast time (it is cold cereal a lot more often than you would think) and “making lunch” around 12:00 pm. “You can make your own sandwich.” Is my new mantra.

This summer I have found out that I love the Saint Paul Urban Tennis program. My children love SPUT the way I love ECFE. I love walking with the F as she bikes to and from tennis. I love it when my boys bike off together to buy cap guns or water balloons from Walgreens or Snyders even though I chant “ I am a mom of the 70’s.” until they roll back into the yard. Baseball has been great for everyone even though it consumed us Monday through Friday nights. H is on a team with kids he played basketball with in kindergarten. They even have the same coach. Roberto used to have to call time-outs to tie shoes. Now girls show up to watch the boys play. Years of playing baseball with a brother 4 years older has finally paid off for G and he has out grown the poor sport syndrome that plagues me still today. It is why I avoid playing passive-aggressive contract rummy at the cabin. The F has been lucky enough to have a myriad of other sisters to play with on the sidelines.

This recipe is my new favorite dip. It is great with sweet potato fries, tacos and any kind of chip.


My thanks to Emeril.

Sweet Potato Fries

2 pounds of sweet potatoes
Cooking oil spray, as needed
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
Spicy Sour Cream Dipping Sauce, recipe follows

Preheat the oven to 450 degrees.
Cut the potatoes into ½-inch strips. Line two baking sheets with parchment paper and generously spray with cooking oil. Toss the sweet potato fries in the extra virgin olive oil and divide among the two baking sheets. Place in the oven for 25 to 35 minutes, tossing once during cooking. Bake until they are caramelized and nicely browned.

Yield: 4 servings

Spicy Sour Cream Dipping Sauce:

¾ cup sour cream
1 canned chipotle pepper in adobo, minced
2 teaspoons fresh lime juice
1 teaspoon cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon cumin
¼ teaspoon salt
1/8 teaspoon lime zest
Combine all the ingredients in a bowl and stir well to mix through.
Yield: ¾ cup