If you think you can’t make this Fiddlehead Focaccia, you’re wrong. Whenever I post any recipe with yeast on this blog I fully expect it to go unmade. Sure, people will look at it, maybe even consider it. But most will chicken out. And it’s not because they’re lame or incapable. It’s just that somewhere down the line they convinced themselves they couldn’t bake a decent loaf of bread. And how do I know all this? Well, I used to be this person. Yes, I’ve had my heart-broken by many a bread. And like so many before and after me, I initially blamed myself. If this sounds like you, read on because I promise it’s not you.
If you’re familiar with this blog, you know I don’t write a ton of 
Okay so, I’m going to kick off today’s post with a little controversy because that’s the kind of hard-hitting, dangerous site Rhubarb & Cod is. I mean, listen to the name. Tough, right?! Anyway, here is my potentially controversial thought: Sweet potatoes shouldn’t be fries. Shock! Gasp! Yes, I really did just say that. I think sweet potatoes are inherently ill-suited to the higher calling that is being a french fry. They have too much moisture, they’re too prone to burning, and finally, they just don’t taste right. But that’s not to say I’ve turned my back on the tuber altogether. I mean, obviously, I haven’t. Today’s recipe is Smoked Sweet Potatoes with Black Beans and Honey Bonnet Butter. The sweet potato can be many many things, just not french fries.
When I first arrived in Toronto at the tender age of 20, I had a crap, overpriced apartment, a crap retail job and, shockingly, not a crap ton of money. Yes, I was living that penniless student cliche in the worst way and that meant living off of boxes of knock-off cereal (generic Fruit Os forever!) and sodium-laced noodles. But once in a blue moon, usually on a Friday, I would treat my broke ass to a schnitzel sandwich and a beer at The Red Room. Today’s Pork Schnitzel Sandwiches with Granny Smith Slaw are a homage to the sandwich.