Roasted Vegetables (and getting ready for vacation)
Yesterday morning, when I was starting to pack to leave for Oregon today, the most critical elements for getting ready (after making sure I had my wallet, camera, and some yoga clothes in a suitcase) were to water the garden well, pull some weeds, pick ripe vegetables, and cook.
I’d given away some produce a couple of days ago, but still had eggplants, peppers, tomatoes from the garden and half an onion from something I had cooked earlier in the week.
I cut everything in half, slathered it in olive oil, sprinkled the vegetables with coarsely ground pepper Himalayan pink salt and put it into the toaster/convection oven (my favorite kitchen appliance). The vegetables roasted while I was doing other chores. Now, on my return, I will be able pull from the freezer ingredients for a wonderful pasta sauce.
As much as I am looking forward to a week of yoga and exploration, I’ll be delighted to come back to garden and my own kitchen. It is almost time to start planting greens, beets, and turnips for fall.
