Put Down That Can of Mopey and Back Away!

Sometimes there are just those kinds of mornings. You know, the mopey kind when you don't really want to leave the house, but the prospect of another home day with the minions was daunting. I don't know how they would contain their boundless energy spending another day in the house without turning it upside down. Luckily, my tenacious honey badger of a friend coaxed me out of the house and we trekked to the beach. 

Good call, because it was a beautiful day! Thank you honey badger friend! 

We spent a few hours here watching minions, hers and mine,    climb, trot, and trample around on the rocks.

Hey, and remember that Potato Rosemary Pizza I brought to the beach? Well, just around this bend is the cliff the kids basked on while munching away at them!!!

You Say Potato, I Say Potato!

These super simple, super yummy potato rosemary pizzas are so good! My husband originally saw this recipe on Vegan Mashup, and if you haven't seen this show, watch it!! You can find the original recipe here: http://delicioustv.com/2013/04/potato-rosemary-pizza/.

We didn't have any kind of flatbread, and since I'm a huge fan of using whatcha got in (and out of) the kitchen, we used some tortillas that we had in the fridge! Well, they turned out AWESOME! And just so you know, the next time we made these we made more than we thought we could eat because seriously, I can eat, like, 10 of these babies! They're that good!!

I even brought leftovers (not that we had very many) to the beach the next day and they were even awesome then. This is something scientifically proven as the kids hijacked the tupperware and disappeared around the bend, found a cliff to bask on like baby seals, an wolfed down the rest!!! 

 So if you're hungry, but don't want to make something fussy, try these out!

Potato Rosemary Pizza

What you'll need:

1. Tortillas

2. Potatoes

3. Fresh rosemary

4. Olive oil

5. salt & pepper

What to do:

Preheat the oven to 425

*Slice the potatoes thinly

Strip the rosemary from the woody stems

Place the tortillas on a baking dish and top with the sliced potatoes. 

Sprinkle with fresh rosemary

Drizzle with olive oil

Lightly sprinkle with sea salt & fresh cracked pepper

Bake for 10 minutes or until tortillas are golden

*The first time my husband made these, he hand sliced the potatoes, then we realized that we could use our box grater & save some time. 

**On the Vegan Mashup episode, it was mentioned that these are just as good, if not better, at room temp. From my beach day, it was evident that statement is totally true!!!