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an abundant harvest ?? roast 'em - 425 degrees, olive oil, salt, pepper, garlic & 1tsp sugarzucchini, red, yellow + cherry tomatoes, fresh garlic cloves, onions, peppers - 20 -30
mins @ 425 stirring
occasionally. I'll add quartered black olives & anchovies, toss with whole wheat pasta
& top with a generous dusting of
parmigiano regganio - yummy (ps use a big pan so that the vegetables aren't too crowded or they'll steam rather than roast).
roast cauliflower, beets, winter squash, carrots, parsnips, turnip (or combo of) - same recipe
I'm currently crazy about
brush strokes &
drawing with white ink & a nib pen
Diving in with just a tiny plan, a bold heart and a big brush - the looser & free-
er the better
The current issue of
Bon Appétit ?? be freakin' still my culinary heart ! Eh
Shammy Sham ??
I can't say enough about my current book
State of Wonder - fantastic ! best book since
Freedom& there's some big stuff goin' on 'round here. Big reno stuff & big clearing out + organizing stuff.
Working on greeting card designs and a tabletop pattern with flowers for spring 2012 ! hooray !!
happy happy Friday