I am in a sharing mood today. I decided I am going to share one of my embarrassing memories from childhood. This may also give you a hint of my age, but I am fine with that. I am young at heart and look younger than I am. In fact, some say I even act like a child younger than my age.
One day when I was 7 or 8, and I decided that I would not wear my ‘cords’ four days in a row. In fact, I was going to wear a super hip wrap-skirt that my grandma sewed for me the prior weekend. I even asked mom to buy me a real pair of pantyhose. By the third school period, I had finally gotten used to the torture device pantyhose and did not wobble in my T-strap heels.
At the end of the school day, I was walking my sister and step-brother out of the building feeling confident and rather queen-of-the-hill when I realized the hallway had gotten quite breezy and a bit chilly. As I got to the door to go outside, my brother held the door for me and then began laughing so hard I thought he was choking. Then my sister joined in and pointed at me.
I knew it before I even looked. Yes, it was so obvious as to what had happened a few minutes earlier as I walked down the hallway. Can you guess? Yes, my wrap skirt had unwrapped and I was walking down the hallway in only my button-up shirt, Legg’s Egg Pantyhose and heels, in all my glory.
Luckily, the only person behind me was a teacher galloping down the hallway to try to cover up my free side show. Oh, don’ t think the entire school did not end up knowing as my thoughtful siblings felt it was their duty to inform everyone the next day.
Awesome. What does this have to do with St. Patrick’s Day and pesto potato? Nothing at all although I felt sick and a bit ‘green’ thanks to my skirt falling antics.
Plus, thinking about that situation made me crave comfort food.
Pesto Twice-Baked Potato (Yield 4 potatoes)
4 teaspoons Pesto (make your own or use your favorite store brand)
4 Russet Potatoes
1. Preheat the oven to 400 degrees. Wash and dry the potatoes
2. Pierce the potato several times with a fork and then rub a light layer of olive oil over each potato.
3. Bake the potatoes for 50-60 minutes, until fork tender. Remove and allow to cool just enough so you can hold the potato.
4. Cut the top third of the potato off (lengthwise) and set aside (or eat it). Then remove most of the flesh from the potato (leave a bit on each side and the bottom) and place in a bowl.
5. Add the pesto to the potato, mash well and scoop back into the potato ‘skin’
6. Bake for an additional 15 minutes.
Jaime {sophistimom} says
Oh my GOODNESS, Jennifer! That is the most horrible thing I have ever heard! That’s what everyone’s nightmare is! You poor kid!
My skirt fell off once, just as church was getting out when I lived in Hawaii. I was standing next to a friend, and then I felt it just fall to the ground. I kept standing there for a second, whispering, “My skirt just fell off!,” before I could get my wits about myself, and sit down behind a bench and put it back on. Of all the days to not wear a slip!
Mary @ Delightful Bitefuls says
This looks wonderful! LOVE the addition of pesto!
Mary xo
Delightful Bitefuls
Amanda says
The potato looks amazing but I am dying from your story! Bahaha! Thanks for sharing! 🙂
Jennifer says
Yes Sylvie, I lost some sleep over it for a few days afterwards.
Sylvie @ Gourmande in the Kitchen says
Ooo, that’s a good story. I bet at the time it seemed like the end of the world. I know that I have some embarrassing stories from childhood too, that kind of stuff happens to all of us. It’s a good thing that you can look back on it now and laugh about it.
Jennifer says
I does bring me giggles …. now.
Kathy - Panini Happy says
Oopsie!! Well, at least you can laugh now (that was pretty funny). These potatoes look wonderful – I can just taste that yummy pesto!
Shaina says
Oh what a terrible story, but hilarious in hindsight. Happy St. Patrick’s Day!
Erika - In Erika's Kitchen says
So funny – we must have been channeling! Click on my blog and you’ll see what I mean…. 🙂