Lately, I’ve been experiencing some seriously debilitating migraines and I’m unsure what to do about it. I have a feeling it might be from sitting at my desk at work all day – my neck and shoulders are really tight and uncomfortable, so I think that might be triggering my migraines. I figured, who better to ask than you good people. I’m sure that everyone has had a problem like this, especially when they first started their “grown up” jobs. What do you do to combat headaches? My problem is that I’ve been waking up with a headache that gets progressively worse as I head to work (the poor ventilation underground in the subway probably doesn’t help), and by the time the fluorescent lights hit me when I get to my desk, I’m spinning. I’ve tried Advil, chugging tons of water, and downing a cup of coffee or an energy drink, which helps, but I don’t like to consume so much caffeine. I might try some Excedrin today, so we’ll see how that goes. I have also started taking a daily iron supplement, and that has helped me to feel less dizzy. So, Internet, please tell me – how do you combat migraine headaches?
One way that I try to make myself feel better is to make something comforting and delicious. The other day, though, my headache was so bad that I couldn’t even finish an entire slice of pizza, which is usually something I can polish away in about five minutes. I figured I would try another classic salty, carb-o-licious dish, but this time, I wanted to make it myself. Kramer and I adore sweet potato fries, but I wasn’t in the mood to have to actually fry anything. Luckily, I think that baked sweet potato fries are just as tasty as fried sweet potato fries, because the best part isn’t necessarily the fries element, but the sweet and salty flavors. I love how the starchy sweet potatoes contrast with the salty Parmigianno Reggiano – I love it so much, that I had a hard time not consuming the entire tray of fries. The only downside to baking sweet potato fries is that due to their high sugar content, they can burn easily in the oven…that’s alright, though. I am willing to sacrifice a few fries to the oven gods in order to enjoy the rest. Sweet potato fries make a great side to just about anything; burgers, steaks, chicken, you name it! So, while it’s still not too hot to have the oven on, I highly recommend popping in a tray of these to serve with your next meal.
All you’ll need! My mom was kind enough to give me that truffle oil, so I used it, but feel free to use whatever oil you have laying around!
Peel and slice your sweet potatoes.
Toss them with the oil, cheese, salt, pepper, and ancho chili powder.
You can sprinkle them with a little extra cheese at the end, for good measure. Bake at 450 for about 20 minutes, flipping them over halfway through.
Try not to eat the whole tray yourself!
- 2 sweet potatoes, peeled and cut thin into "fries"
- ¼ cup freshly grated Parmigiano Reggiano
- 1 tablespoon olive oil (we used black truffle oil because we had it - thanks, Mom!)
- ¼ teaspoon ancho chili powder
- salt and pepper, to taste
- Preheat your oven to 450 degrees F. Grease and/or line a large cookie sheet. Cut up your sweet potatoes and toss them with the cheese, the olive oil, the chili powder, salt, and pepper.
- Arrange the fries in a single layer on your baking sheet and bake for 15 minutes, flip over, and bake for another 10-15 minutes, until crisp. Serve warm.