Sweet Potato "Fries"

Sweet Potato Fries are the only thing I can consistently make successfully.  Well, technically they're not "fries" in the traditional sense.  They're roasted sweet potatoes cut into fry shapes.  They're still good, though.  And although it's not ideal to have culinary repertoire as limited as mine, I'm glad sweet potato fries are in my book.  I love them because they're a classic with a little twist and more vitamins.  SPFs are also always seasonal.  They have that winter squash sort of feel in the colder months, but at the same time, you can have them with a hotdog or burger in the summer.  Simultaneously all-American and special, SPFs are my all-time favorite side.  (Unless you count macaroni and cheese, though I personally consider that a main dish.)  So how does one make this scrumptious side, perfect to pair with the protein of your choice?  Well, first wash and peel your sweet potatoes.  Cut them into petit obelisks and pop them in a bowl so you can properly coat them with olive oil.  (Or, if you think you're awesome, go ahead and put them directly onto your parchment-paper-lined cookie sheet.)  Next, S+P them.  Generously.  Now, for the bonus: sprinkle on some cinnamon or allspice or maple syrup or whatever you have in that flavor family.  Spread them out in a single layer on your cookie sheet lined with parchment paper.  Bake at 400° for 15 minutes on each side.  And yes, I got this time and temp from Sandra Lee.  What are you going to do about it?

Also, do fill me in if you know how to make aioli sauce.

Flawed Logic: How I Ruined Shrimp Scampi

Everything is worse when I make it. Part of this is because I'm bad at cooking, part of it is because I think I'm bad at cooking and therefore believe I'm contracting salmonella every time I eat something I've made. I used to think that if I messed up a dinner, I could always try again another time and get it right. The problem with a bad meal, though, is that it takes a while after that to get back in the mood for that particular dish again. So, what was it this time, you ask? Shrimp Scampi.

Now I know there are many interpretations of Shrimp Scampi, but at its simplest, it's pretty damn simple. Which is why I don't know how I managed to ruin it. All I really did was put Shrimp, Olive Oil, Bread Crumbs, Parsley, Garlic, and Lemon Juice in a dish and baked it at 350 for ten minutes. That's what my mom does, and it's always pretty good. With some kind of rice on the side (yellow or basmati). No problem. Except that I wasn't sure how to tell if the shrimp were cooked. I know you're supposed to look at the color, but they were covered in parsley. And honestly, some were a little pinky-grey even before they went in. The texture just seemed a little different somehow, almost harder to cut with the side of my fork...

I didn't die, so I think they were fine. Although I probably won't make this again.