This much ( - - - - - - - - - - - - - - - - - - - - - - - )

I was fixing dinner tonight, planning to make my "meat roasted over a bed of potatoes" dish, when I realized I had used all of the first batch of the Better Than Pam Coating.

Before I chopped another carrot, or trimmed another chicken thigh, I whipped up a double batch of the BTP, and thanked you the entire time.

While in Spain I ate a lot of meals of "roasted lamb and potatoes." The potatoes were sliced thickly and covered the bottom of an open roaster. Slices of lamb were laid on top of the potatoes. Bits of garlic, sprigs of fresh rosemary, and olive oil was drizzled over everything. It was wonderful.

Now that I don't have access to as much wonderful lamb, and certainly not at the low prices I paid in Spain, I make an approximation if the dish with whatever meat I might be roasting.

Tonight my old pyrex baker holds chunks of carrots on one side, chunks of a sweet potato on the other, sliced russet potatoes and chopped onion across the middle and it's all topped with chicken thighs.

Everything was sprinkled or rubbed with the crushed garlic and rosemary in olive oil. I add a little salt and black pepper, too.

It's smelling yummy in there...and the Pyrex will rinse out like a dream.

Thank you, again!