Sometimes you just need to stop and pick the raspberries (and then make jam).
fuzzy ducklings
Sometimes you just need to stop and feed the ducks.
perfect little rose
Sometimes you just need to stop and photograph the flowers.
summertime roasting
It seems fitting that I started writing this right before vacation and finished just after coming home. A few days before we left I went on a roasting frenzy to cook up all the remaining veggies in the fridge. I served them with everything — warm and cold. Potatoes with eggs for breakfast: check. Turnips and beets with dinner: check. Zucchini on toast for a snack: check.
When we got home, I had a lot of veggies that my friend had dropped off while we were gone and I did the same thing. It seems a little crazy to have the oven on for so long in summertime, but it’s so worth it! I have a fridge filled with antipasto ingredients that are sweet and delicious.
Some tips:
Roast on a cloudy day, early in the morning or after the sun goes down so your kitchen doesn’t become a sauna.
Use more than one roasting pan and combine veggies with similar cooking times. I don’t even wash pans in between.
Limit your ingredients and roast at a high temperature to get everything nice and carmelized. A little oil, salt and garlic go a long way.
Experiment with herbs! Roasted potatoes with thyme are my favorite.
Pictured above: beets, turnips, green onions :: red potatoes :: yellow squash