Eat Your Colors
The past few days have been a whirlwind for me as I prepare to leave on a jet plane and go visit a friend. I’ve managed to squeeze in a tiny bit of cooking between laundry, lists, baking cookies, and keeping up with schoolwork.
I love roasting a variety of root veggies in the oven. The purple sweet potato really stands out, doesn’t it? I buy it whenever I see some.
I also got around to making Dorie’s “stone soup”. Instead of a potato, I used an acorn squash. The boys liked it. Turns out that if I add enough carrots and puree the whole mix, they might eat any veggie I throw their way. Who knew?
Of course, a shower of grated cheese doesn’t hurt. I love autumn.