Before sitting down to our crappy reality shows and usual tape cover-folding, we had to have dinner. 
Speaking of staples, potatoes are one of ours (sour cream too!).
Normally, baked potatoes aren’t experi-mental in our home, but I noticed some leftover fresh sage while getting our other usual additions out of the refrigerator and decided to add it to my potato.
When you work three jobs and/or are a student and want to eat food that won’t drive you to a triple bypass by the time you’re 40, 
like Brad and I have been for the past 3 years, you have to learn to come up with fast, nutritious meals. Savory baking is awesome for people like us because all you really have to do is a few preparations to get it together, stick it in the oven, and come back to check on it. In the meantime, you can write emails and essays and blogposts, take a break long enough to play a few songs on Guitar Hero, shower, or any of the other millions of little things that prevent you from standing at the stove keeping your fried-whatever from burning.
This was originally posted on my other blog, What If. I’m moving it – and all of my baking posts – here in the next few weeks.
ManPants and I were lying in bed [back in August], trying to figure out what to make for dinner for the week. I was also trying to figure out something that I could bake on Sunday morning like I usually do, so we had Beth Hensperger’s Bread Bible (which I can’t recommend enough for its wealth of general baking knowledge and delicious recipes) with us.
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