Thursday, August 11, 2011

Roasting in August

Isn't it lovely? The wind is high and soft, the air cool and glistening... a perfect day to roast food, after months of using the oven as storage space for too many (unused) pans.

I think my plan of skipping over the end of Summer to early Autumn is working.

Time to turn up the heat and roast whatever is left in the crisper and vegetable bins-- chunked green pepper, lemon, potatoes, onion, garlic. Thrown into an iron skillet with a few Tbsp. of olive oil, a bay leaf or two and a smattering of rosemary. High heat, 425 degrees F or so. Stir after 20, 25 mintues. Continue roasting till everything is browned and cooked through; probably another 20 minutes or a little more. Sprinkle with sea salt or crumbled feta as soon as it comes out of the oven.

MMM. I love a day warm enough not to need a jacket but cool enough to make pie crust or roast potatoes. If Spring in Buffalo was like this, it would still be my favorite season. Sorry, Spring-- It's early Fall for me, now.

Tonight I'll be heading out to the newfangled Cafe Allegro for my writer's group and the Open Mic afterwards; alot of talented musicians and the occasional poet show up to perform, regularly. Nice evening for it, rain or no, and they have a fantastic selection of teas.

Enjoy the day! Peace, Mari

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