Monday, October 1, 2012

#93 The Case of All-dressed Baked Potato and Corn on the Cob

The lunch above consisted of a hot baked potato seasoned with salt and pepper, garnished with a generous dollop (okay maybe two dollops) of low-fat sour cream, sprinkled with crunchy, salty, smokey Club House Simulated Bacon Chips and chopped green onions from my friend Kathleen's veggie garden; paired with buttered, salted, fresh corn on the cob, which also would have been from Kathleen's garden except she said raccoons destroyed her corn stalks.

Becki

PS To make this vegan, just substitute vegan sour cream for the low-fat sour cream and vegan baking sticks for the butter.