Garden variety.

Kim picked 35. (Thanks, Kim) Number 35 in the stack was...a side dish. Because of this, I did something completely INSANE. I used my oven to cook the main course. I dusted it off and baked some fish. (And spent the half hour it took to cook chasing my little helper around the house so he didn't touch said oven and burn himself. Ok, that's a lie. I did that for about 5 minutes before I gave up and decided that it was time to finish watching Follow That Bird.)

"Lemon-Mint Red Potatoes" (6 quart pot)

~2 lbs red potatoes
~3 T extra virgin olive oil
~3/4 t dried oregano
~1/4 t garlic powder
~1 t salt
~1/4 t pepper
~2 T lemon juice
~ 1 t grated lemon peel
~2 T butter
~1/4 fresh mint leaves, chopped (I was super excited to be able to use the mint I have growing in my "garden" out back. It's the middle of November and that stuff is still out there growing like a maniac. It's the ONLY thing in my "garden".)

Add potatoes and oil to crock pot and stir to coat.
Sprinkle with oregano, garlic powder, salt, and pepper.
Cover and cook on low for 7 hours.
Stir in lemon juice, lemon peel, butter, and 2 T of the mint.
Stir until butter is melted.
Cover and cook on low for 15 minutes.
Sprinkle with remaining mint.

4 servings.

They weren't as lemony as I thought they'd be. Or as minty. AND if I ignored the one or two that got slightly burned and hard skinned, I'd say they were yummy.