Unfortunately, there are a few necessities in life that I just don’t know how to do.
I don’t know how to change a flat tire or do an oil change on my car, I can’t sew buttons, and I have a lot of trouble keeping plants alive.
The boy and I always joke that we need to take some sort of “life skills” course. One that teaches us how to do basic car stuff, learn a bit about plumbing, or teach us how to be kick-ass gardeners.
This week I left the headlights on while I went to the grocery store and when I came back the car battery had died. No biggie. I am a prepared woman and keep jumper cables in my trunk! Buuuuut this is where the basic life skills would be handy. Does black go on black? Or red? I felt super silly asking a man walking in the parking lot to give me a boost while handing him jumper cables and staring blankly while he set everything up. He even closed the hood of my car for me! I took note of how he did this though, and if it happens again *this girl* is totally ready.
I’ve got a few things going for me though. I can cook! And figure out how to use up stuff before moving like putting peanut butter on my parsnips.
A while ago I noticed that Angela from Oh She Glows mentioned that these fries “changed her life”, and since my clothes are in a suitcase, my food is in cardboard boxes, and I don’t know how to use jumper cables, I thought I could use a life changing treat. And these are totally lovely! I will definitely be making them again. What a fun way to use parsnips!
Have a great weekend everyone! xoxo
- 4 medium parsnips, peeled and cut into thin strips
- 4 tbsp nut butter (I used 2 tbsp peanut butter + 2 tbsp almond butter)
- 1 Tbsp extra virgin olive oil
- 1/4 tsp kosher salt, or to taste
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Peel and cut parsnips into fry-like strips.
- In a medium size bowl, mix together the nut butters, olive oil, and salt.
- Take parsnips and toss in bowl with your hands until fully coated.
- Line up on baking pan and cook at 400F for 30-50 minutes until crisp (I cooked mine for 45 minutes).
Recipe lightly adapted from Oh She Glows