One of the reasons vacation is the absolute best, besides allowing you to stand back and see where you’re getting rusty, is that you, if you’re like me, get to eat whatever you damn well please, without giving much thought to whether or not you really should, which, as adults we know is almost always in the back of our minds when we’re stuck in real life.  Good angel, bad angel, high cholesterol and tight pants are realities that almost always disappear the moment I step outside my door, suitcase in hand.

On my last such adventure, Mom and I became absolutely addicted to salt & vinegar chips (or, crisps as they were called on that particular adventure).  They were an obvious purchase at each grocery stop, and a necessary part of our #MilesThroughthIsles roadtrip.  The problem was, when I came home, I somehow came to the conclusion that I needed to buy them for my home!  I may have told you that I’m an expert rationer of food, a hoarder even, so I wasn’t worried about finding myself greased up with salt and guilt one evening on the couch.  But, why I am even buying them in the first place?

It was then that I realized I needed to learn how to concoct a salt & vinegar substance so that it’s glory was not limited to potato chips, but roasted potatoes, popcorn, butternut squash and these salt and vinegar oven fries; the sky’s the limit.  But how? God bless the internet.

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It’s recipe! I can cook! And I’m here to prove it to you with these corned beef & kimchi melts.

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‘Tis the season for sugar plums dancing in our heads.

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