When I was recently home for a fake, post-holiday Thanksgiving meal, I was shocked at the degree to which my vegetable-loving mom does not know how to cook vegetables. I am assuming this is a common problem, and one that probably prevents a lot of people from eating the magnitude of veggies they’d like to eat (or should be eating). I am working from home today and multi-tasking, and I had about a thousand pounds of vegetables in the fridge from my farm share. So I’m roasting. This is hands-down the #1 way to cook vegetables. And once you know the general principles, it’s pretty foolproof. The only veggies I prefer sauteed instead of roasted are greens like collards and spinach. Everything else is getting thrown in the oven. So here’s how to do it…
So, as may or may not be apparent from my posts and the title of this blog, I am a vegetarian. It all began when I was about seven years old and my mom explained to me that beef = cow and pork = pig (“Like Babe?!”) I continued eating chicken and turkey for another five or so years before deciding that doing so was morally inconsistent. The hardest thing for me to give up was my grandmother’s stuffing at Thanksgiving. She makes it from scratch and stuffs it in the bird, and it is incredibly moist and delicious, or so I remember from 17 years ago when I last had it…
Goals for This Past Week:
athlettuce 