First off, this is not a pie. But I’ll get back to that in a minute.
Please indulge me as I take a moment to thanks the MOM’S Club of South Pasadena for inviting me to come speak at their meeting yesterday. Some hip mamas and I talked–briefly–about some of my fave meal planning tips, some lunch box revelations, and basic “sanity maintenance” in the kitchen. Good times! (And while we’re on this topic, I was a local MOM’S Club member for five years when my kiddos were little. Talk about your sanity maintenance…! Love this organization.)
Also, thought I’d brag about another blog who asked me to guest post for them. Check me out if you like on the Costa Rica Blog network by clicking on my “press” page above. If you like. If you don’t, that’s OK too. These cool tourism folks liked my “yo hablo espanol” post from last week so we joined forces.
And now back to our “not a pie” situation. Thanks for staying tuned.
Beets are in season right now at local farmers markets and, might I say, are super yumola. They are pictured here surrounded by some lovely fresh cauliflower. Both veggies proudly gave their life in service to my family’s happy mouths. Thanks beets and cauliflower! We appreciate!
I didn’t cook these vegetables in their current set-up, by the way. They were placed on a cookie sheet with olive oil, salt and a couple cloves of garlic. Then put the whole shebang into my oven at about 425 for 25 or so minutes. You may notice that the beets are cut up much smaller than the cauliflower. As dense as they are, beets need to be tiny if you want both to be done at the same time as it’s neighbors.
And speaking of “at the same time,” they don’t always end their journey that way. I think this time I got lucky, but sometimes after 25 minutes the cauliflower might be ready. Just remove that and put the rest back in for 5 or 10 minutes more.
Have a great weekend!