Roasted Vegetables

An easy thing to make for dinner is a plate full of roasted vegetables. Once the vegetables are washed and cut into bite-sized pieces, it’s only a matter of throwing them in some olive oil, seasoning, salt and pepper, and then letting them roast in the oven for 45-60 minutes.


This batch has sliced sunchokes, cauliflower, sweet potato, and kale. I put the cauliflower, potatoes and sunchokes in the oven first, then the washed and trimmed kale halfway through, on top to crisp. The kale turned out super crispy, like little kale chips. I enjoyed those, but the BF not so much.

Dinner: Bread Salad, Egg, Potatoes, and a drink


Eager to try out my new mint plant, I made myself a mojito when I got home from work today. Unfortunately, there were no limes in the house, but the mojito was still refreshing.
Dinner: Bread Salad

For dinner, I made bread salad (Bittman recipe) with some leftover bread from the weekend. I also roasted some baby potatoes in the oven (not shown) and made savory steamed egg custard (in the background of the pic).

The bread salad was nice and fresh tasting and a good way to use up leftover bread. This was my first time making the savory egg custard and it came out soft and rich. Next time, I’m going to use green onion instead of chives and see if that improves the flavor.