Is this a music blog or a food blog?

Last time my mom was in town, she generously purchased me a copy of The Fanny Farmer Cookbook. I flipped through the book on Sunday before my weekly grocery-shopping trip, completely intending to try something new and difficult, but I got hungry and lost my ambition and settled for her recommendations for making the skin of your baked potato extra crispy (mmm).

A baked potato makes for a wonderfully easy, cheap and hearty meal, especially if you already have yummy toppings on hand, which I did.

Per Ms. Farmer's suggestion, I pre-heated the oven to 450, and then baked my potato directly on the rack for 1.5 hours.

Just before it finished baking, (and just after my emergency run to the market for sour cream), I sauteed some frozen broccoli florets, as well as a bell pepper, and a small red onion I'd gotten at the farmer's market.

Just as Fanny had predicted, the skin was perfectly crisp while the inside was moist and fluffy.

I cut the potato in half, layered in some shredded cheese, vegetables, more cheese, and sour cream, and voile! Dinner!

I love the colors of these vegetables, especially set against my roommate's adorable black and white plates. I can't show you the picture with the sour cream for personal reasons. When you buy the lite kind it means you can use twice as much right?