It has been rainy and fifty degrees in Chicago the past two days. Some kind of start to summer, right? The silver lining about this is that I can now turn the oven on again. Sometimes it just gets way too hot in here with the oven on during a 90 degree day. I kind of feel like even though I have the AC on, I am the one that is in the oven baking. Anyway, back to my perfect baking weather. I had a good thing going for me last night; Mike working late, rain, cheddar jalapeno biscuits, chocolate muffins, and some good music. After a beer or two, music, and the putting on of the sweat pants, I thought, “What’s for dinner?” I didn’t really feel like a huge sit down meal since clearly I had been “taste-testing” since three o’clock and it was now seven.  The solution: baked chipotle and honey sweet potato tots. Sometimes a girl just wants to sit down to a plateful of sweet potato tots and a little homemade ranch dip. Thank God for these tots, rainy nights at home, and sweatpants. Amen! Ingredients (Makes 20 Tots) 2 Large Sweet Potatoes, peeled and …

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