I’ve not been too active on my blog lately. Not sure what’s wrong, but I have no motivation for working on the blog. Maybe it’s because I’m trying to lose some weight and am trying to watch what I eat. Maybe it’s because I don’t follow recipes for most of my meals, so the results are hard to put on a blog. Or maybe it’s because I’ve gone back to work full-time and I don’t have time to play around with cooking or at the computer like I used to. I don’t know. But I do know that I have to decide if I want to keep the blog going, or stop for a while or for good. Those of you who blog probably know my dilema. You work hard to get your readership up, and don’t want to lose that.
Okay, enough about my problems. How about a recipe? Last week I did miss Sunday Small Bites. Sorry about that. But I’m back for this week. This week our ingredient was chosen by Maria I. She chose potatoes. I’m tired of heavy, fattening stuff after the holidays, and found a recipe for a lighter roasted potatoe meant to be served as an appetizer. These are flavored with Garam Masala, red chili powder, tumeric, and sage, so they have a really nice flavor. Next time I think I’d make a yogurt-based sauce to dip them in. Also, the recipe calls for fingerling potatoes. The store was out of them so I used baby red potatoes.

Roasted Fingerling Potatos
About 15 fingerling potatoes
1 tablespoon olive oil
1/4-1/2 teasoon Garam Masala
1/2-1 teaspoon red chili powder, as per taste
pinch of turmeric powder
about 30 fresh sage leaves
salt to taste
Preheat overn to 425 degrees F. Line a baking sheet with foil or parchment paper. Grease the foil lightly with PAM or oil. Cut the potatoes in half lengthwise. Place them in a bowl and add the oil and seasoning. Mix well.
Press a sage leaf against the cut side of the potatoes. The oil will help it to stick to the surface.
Arrange the potatoes on the baking sheet, cut side down.
Bake them for 20-25 minutes, until tender and browned.
Serve warm or at room temperature.
Recipe found on the blog www.chefinyou.com.



  1. Such an unusual recipe – one I want to try.
    Cindy, I can certainly understand being uninspired about blogging. We all go thru that from time to time. But, please don’t quit completely. Just blog when you feel like it. Your inspiration will return at some point.
    I love reading your blog posts, and I would be really sad if you quit.
    Nancy-Thanks for your comments. They really do mean a lot to me. Hopefully I can just slow down for a while, and not feel so bad when I miss a week of Sunday Small Bites or the other groups I belong to.

  2. Oh I agreed completely with Nancy. I LOVE your blog, posts, pictures, etc. Please don’t stop. We are “willing” to take what we can get. LOL. and Thanks.
    Dorit-Thank you so much. I think I’ll keep my blog going, and just try to not feel too guilty when I’m too busy to post very much. Your nice comments are really appreciated.

  3. I must make this recipe. Lately I’ve been craving spicy food, not necessarily hot, but foods with intense spiciness.
    I echo what Nancy said. Blog when you have the time and inspiration. I’ve been in a blog funk for a while and at first I felt guilty of not blogging more often but I’m over that. I considered putting my blog on the “not active” blog roster on ST but then decided to keep it going for now with the PhotoHunt and Small Bites entries.
    Maria-The flavors are really nice in these potatoes. There was no heat at all in them-in fact, if you wanted it some cayenne pepper would be a nice addition. I’m glad you’ve decided to keep you blog also. I guess we all go through stages where it feels like an obligation rather than something we want to do.

  4. I know just how you feel about not being motivated. Although I have managed to keep up with the PhotoHunt posts, I have not done much else. I can’t even get up the motivation to finish my Italy trip blog posts. I do hope you don’t quit blogging completely. I really enjoy your blog posts. We will all be here whenever you do decide to post.
    And these little potatoes look deeelish!! I have a real weakness for red potatoes. I am definitely bookmarking this recipe.
    Thanks Girasoli. I will keep up my blogging. It will be more at times than at others.