I had them in a jazz club in Chicago and loved them. Since then I've made my own a couple of times by slicing sweet potatoes on the mandoline and frying in hot oil. In addition, I have TWICE found sweet potato chips in a bag. A company called "Jay's" makes them, they call them "Sweet Baby Jay's" chips and they are yummy. Annie

I found this one on Pinterest and have it in my to make soon list. So not a tried and true but a gonna try because it sounds good one. I will go light on the pepper flakes if I use them I like to be able to adjust my heat on the plate. Spicy Parmesan Shrimp Pasta Prep Time 45 minutes Cook Time 5 minutes Total Time 50 minutes Yield 4 servings Spicy Parmesan Shrimp Pasta So flavorful, so spicy and so easy to put together, perfect for those busy weeknights! Ingredients 1/3 cup olive oil 1/4 cup Parmesan cheese 4 cloves garlic, minced 1 tablespoon brown sugar 2 teaspoons soy sauce 1/2 teaspoon red pepper flakes, or more, to taste 1 pound medium shrimp, peeled and deveined 8 ounces penne Kosher salt and freshly ground black pepper, to taste 1 green onion, thinly sliced Instructions In a medium bowl, whisk together olive oil, Parmesan, garlic, brown sugar, soy sauce and red pepper flakes. In a gallon size Ziploc bag or large bowl, combine shrimp and olive oil mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally. In large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and gently toss to combine; season with salt and pepper, to taste. Serve immediately, garnished with Parmesan and green onions, if desired. Notes Adapted from How Sweet It Is http://damndelicious.net/2014/01/15/spicy-parmesan-shrimp-pasta/ Spicy Parmesan Shrimp Pasta

I just cut and pasted this today to keep it. Is this what you're looking for: 5 parts pine bark fines, dust - 3/8 (size is important 1 part sphagnum peat moss (not reed or sedge peat please) 1-2 parts perlite (coarse, if you can get it) garden lime (or gypsum in some cases) controlled release fertilizer (if preferred) Big batch: 2-3 cu ft pine bark fines 5 gallons peat 5 gallons perlite 2 cups dolomitic (garden) lime (or gypsum in some cases) 2 cups CRF (if preferred) Small batch: 3 gallons pine bark 1/2 gallon peat 1/2 gallon perlite 4 tbsp lime (or gypsum in some cases) 1/4 cup CRF (if preferred)

I promise last one for a while. I may get banned too -- I changed the recipe, sooz, (hangs head in shame) HAHAHAHA:))))! Original recipe found here: https://www.skinnytaste.com/barbacoa-beef/  There are close to 400 comments so it's been vetted:) I'll put my changes in bold. There aren't too many (cough, cough:) BTW, I'll put corn salsa on next post. I didn't change it and it is a winner! Ingredients: 5 cloves garlic (I grate on microplane) 1/2 medium onion 1 lime, juice 2-4 tbsp chiptoles in adobo sauce (to taste) (I use 1 because we're babies) 1 tbsp ground cumin 1 tbsp ground oregano 1/2 tsp ground cloves 1 cup water (I use Chix broth lo sodium -- highly recommend that) 3 lbs beef eye of round or bottom round roast, all fat trimmed (I use boneless chuck cut in ~2 " slices) 2 1/2 teaspoons kosher salt (I only use ~ 1 tsp -- always can add more) black pepper 1 tsp oil (Don't use) 3 bay leaves Directions: Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water (chicken broth) in a blender (I use immersion) and puree until smooth. Trim all the fat off meat, cut into 3-inch pieces (Cut into 2" slices). Season with 2 teaspoons salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all side, about 5 minutes. (I don't do any of the last two sentences.) Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. Instant Pot --65 minutes (I cook for about ~45 minutes natural release 15 minutes) . (If you’re making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn’t dry out.) Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid. ** I don't do the 1/2 tsp salt, etc. At the end, I'm usually left with 2 cups of liquid. I defat (shocking, isn't it?), add 1 Tablespoon of fresh squeezed orange juice and about 1/2 Tablespoon apple cider vinegar, no extra cumin. If you do the oj and vinegar, please do less, taste and add as you like. Here are some pics because I don't actually talk on my phone:) Actually, will send to SIL -- he made it with the 4 chipotles last time HA! Idea of portion -- that's actually a pretty big peppa! Immersion blended ~ 2 Cups Chuck steak I foodsavered in January. About 1 1/2" to 2" thick Cause I know you want to see chuck cut into slices:) After PC: defat -- notice the distracting zinnias in the background -- clever:) Almost 3 Cups I went 43 minutes just to be different. Sending in to elders, so made a finished plate just for pic. DS snagged it, put some extra sauce on for an "early lunch":) Rice made in IP too. CathyinSWPA