Yup, cut 'em up, brush 'em with a little Extra Virgin Olive Oil, a few hits of spices, and we're headed for the oven.
@Canadian Sonny you might have to put up with some sarcasm, but the advice is good. No one can tell anything from your photos...try again, brace your camera.
Brace the camera and with my phone if you are too close it doesn’t get very detailed. If that’s the case you can hold your phone further away until you get good quality. Then you can crop your photo which would enlarge the area.
what channels were those and did you spend more time watching those channels than looking at the coin? Haha
Just FORGET the idea that "different" = "error" or even "variety". 99.99%+ of all "different" = "damage".
Lately I'm into Idaho taters. I go from type to type. Yukon gold, local Pennsy reds, and the Idahos were all there side by side. When I do a "baker" next to a steak, I like Idahos.
Used to do that for dinner... I'd scrub the potato in the morning, oil it a little and stick it in the oven programmed to kick on at 5pm. On my way home, I'd buy some of the Chinese roast pork. A little butter and cheese and a green salad would be dins. Given that was in Washington state, it was either Idaho or Washington from the east side of the mountains.
Oh, Man... Nothin' like a nice 9 oz filet seared on a hot charcoal grill for 4 minutes on each side. Brush some salted butter on it, shake some fresh ground pepper, sea salt crust, a shake of granulated garlic. Then puncture some Yukon gold potatoes, dip them in melted butter, roll them in a bit of sea salt. Then steam some broccoli crowns, and sit them a bit of olive oil, fresh ground garlic, a shake of salt... That, my friends, proves God does exist.