Potato Crisps

After making these, potato chips will never be the same. Having a mandolin makes this an easy recipe. One thing: make sure NOT to have too much oil or they will turn out soggy.

Ingredients 

2 medium potatoes

1.5 tbsp olive oil

Salt and pepper Directions 1 Preheat the oven to 425 degrees. 2 Slice the potatoes into thin rounds using a sharp knife or a mandolin. Aim to have them about 1/8 inch thick, although a little variation is fine as long as they aren't too thick.  3 Toss with the olive oil, salt, and pepper. You can also add other spices here as well. 4 Cover a baking sheet with parchment paper or a wire rack. Place the potatoes in a single layer. Bake for 15-20 minutes until crispy.

Classic Margarita

It seemed like winter was coming a little sooner than I wanted. After all, it was only October 23 and too early for snow and 16 degree temperatures that were forecasted for Sunday, October 25. My sister and her husband live in Colorado Springs, where it was predicted to be close to 70 degrees on Saturday. The drive is about an hour and a half to two hours from Boulder, depending on road construction and traffic. We decided to stay the night on Friday and go for a bike ride on Saturday after it warmed up. Mary selected a dirt trail and all four of us rode 20 miles on a beautiful sunny afternoon, wrapping up around 4 pm. With limited happy hour options, the best place was home where we decided to make margaritas. I went for the Patron classic recipe and must say, it is the best margarita I ever! Here's how to make it:

Recipe for 1 drink

1.5 oz. Patron Silver

1   oz.  Patron Citronge Orange

3/4 oz.  Fresh lime juice

1/4 oz.  Simple syrup

1. Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill.
2. Strain onto fresh ice in a rocks glass and garnish with a lime wedge.
3. Optionally, salt half the rim of the glass with kosher salt.