I was attempting to be punny by using the word "yammy" instead of "yummy" and saying the sunshine was "sizzling." It was a valiant effort, although admittedly mediocre. 

Internetians...

It's that time of year again when the grill comes out, the burgers get scorched, and so does my skin. I was feeling like sweet potatoes, and what better way to spend my free-time than by baking up some sweet potato fries?!?!?!?!?!?!?!!?!?!?!!?!?!!? [The number of exclamation points and question marks behind that question indicates that the answer is nothing.\

So how does one make sweet potato fries? Well thanks for asking, I will tell you
STEP ONE. Set that oven of yours to 450 degrees fahrenheit. 

STEP TWO. Take two small sweet potatoes (or one large) and slice them up to be about 1/2 an inch to 3/4 an inch thick. This makes enough for 3-4 people as a side, or one mildly hungry teenage boy (aka me).

STEP THREE. Place all the slices in a bowl and drizzle with olive oil, salt, pepper, and if you're really feeling wild, garlic salt. Mix it all up until they're each equally coated.

STEP FOUR. Space out your fries evenly on cookie sheets.
STEP FIVE. Bake the fries on one side for about 12 minutes, and then take them out of the oven and listen to hear the olive oil sizzling (wink) before carefully flipping them all over. Place them back in the oven for about 10 minutes.
I yam so happy that I got to share this recipe with you. Now go buy yourself some yams.

B
 
Beets are nature's well-kept secret. So many people haven't even tried beets, or they've only tried pickled beets (ain't nobody got time for that)... and they don't know what they're missing!

Beets make me smile all over... they're like candy, but from the ground.

WARNING: BEETS (especially red beets) HAVE THE ABILITY TO DYE YOUR ENTIRE OUTFIT, COUNTER-TOP, AND FINGERS A BRIGHT COLOR AND SIMULTANEOUSLY DESTROY YOUR HOPES AND DREAMS. WEAR AN APRON. DON'T DYE UNEXPECTEDLY.

To roast beets, pre-heat your oven to 350 degrees Fahrenheit. Simply top and tail the beets (save the beet greens for another recipe!) and sprinkle with olive oil and salt and pepper. 
Create a pocket of aluminum foil for the beets as if they're little babies being tucked in to bed (except that you're actually going to bake them alive).
Depending on how large and dense they are, put them in the oven for about an hour. You'll know they're ready when they are easily pierced by a fork.

At this point, you'll have to take off the beets' outer skin (this sounds torturous if you're still personifying the beets as babies in your head like I am). Usually I'll rinse the beets under cold water to cool them enough to hold in my hand comfortably, and then just use my thumb to peel off the outer skin. It should peel off easily.
Now they're ready for consumption!! You can slice them up and throw them into a salad cold, use them as a veggie to go alongside chicken or beans, eat them on top of crackers or sliced bread, or stick lollipop sticks in them and serve them as candy dessert!! And you can never say that you don't like beets ever again.
Eat your greens,
and your reds and your goldens and your oranges and your yellows and your purples (the ones from the ground),

B
 
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Fellow Internetians,

I was throwing together a salad today and I suddenly found myself falling into a pit of sentimental gooeyness as I considered the beauty of vegetables. I don't know how odd or strange it is to fall in love with veggies, but if you have yet to experience the profound beauty of nature's own creation, you've got to get yoself to a farmers' market.

We spend so much energy creating and processing foods in our man-made factories and kitchens, that we forget how much nature has already done for us! Have you ever eaten a slice of avocado and just melted inside? Or peeled a fresh grapefruit and marveled at the fact that citrus fruits are pre-sliced? If not, I challenge you to go taste some raw food and try to truly experience it in all its wonder. 

Ok, sentimental moment over, now go eat some spinach.

B