Tuesday may have been one of the hardest days that I have ever had to go through as a NEW MOM! Not going to lie but I may have
bawled teared up a couple of times throughout the day. It’s so hard being with someone ALL the time and having complete control over them just to give it all up in a day. The best thing is that I am able to go visit her during my lunch hour to feed and check up on the little munchkin. When I picked her up Tuesday after work that is when all the fun started (NOT). Boy was she extra cranky and moody. She is so used to sleeping with the lights off in a quiet environment. I’m hoping that it doesn’t take her too long to get adjusted to everything.
It’s going to take a while for me to adjust to my new schedule as well. I got home at five let the crying/whining dogs out of their crate, played with Olivia and then stared at the kitchen wondering when and what we were going to do for dinner. I’m such a big planner and this new schedule of things is seriously throwing me for a loop. (May have had another breakdown about her schedule being all haywire.)
We did find time however to make these delicious rosemary waffle fries with a green chile cheeseburger. More to come on that burger. I’m a huge fan of baked fries and knew that I wanted to make some to go with the burger. I brought out the mandolin and decided to make waffle ones coated in olive oil and rosemary. Quick, easy and flavorful is the way to go!
Preheat oven to 425 degrees.
Using a mandolin slice the potatoes and place them into a cold bowl of water. Remove the potatoes and place them onto a stack of paper towels.
Place the potatoes in a large bowl and add the olive oil and rosemary. Mix everything with your hands and place on a large baking sheet.
Cook for 30 minutes and flip halfway through the process. Remove the fries from the oven and sprinkle with salt.