We’re doing some early-year reassessing around here.
This needs to happen because I am more than a quarter of a century old, and I don’t even have it together enough to make my bed when the manfriend goes out of town. (Actually, I don’t make it when he’s in town either, because I get up before he does. Maybe that’s why I still don’t make it when he’s away? Food for thought… I’m probably just lazy though.)
So yeah. I also have other priorities that could probably get in order.
Like, maybe I should stop live-texting / Facebook messaging / emailing my life to my best friend. It’s a good thing I’m not a Sony executive, because, well, a lot of reasons. Partly I’m not very politically correct, but also their movies would all suck from now on, because I have screen-ADD and can barely get through an episode of Girls.
I could go on with areas of my life that need work, but I think I’ll leave it at that.
Anyway, where I was going with all of this (I had a plan from the very beginning! Totally grown up of me, right?) is that I’m back on the Whole Life Challenge and that, my dears, means that vegetables are getting all up in this business.
Root Vegetable Pie
Adapted from Happyolks
For those of you keeping tabs on me: no, I’m not allowed pie crust on the challenge. I made this before the challenge started, but had extra vegetables leftover, which I ate without the pie crust once the challenge started. Delicious either way.
one pie crust (recipe suggestion)
four small beets
three small-ish carrots
half a small butternut squash
a generous drizzle of olive oil
a few generous shakes of sea salt
one cup flat-leaf parsley
four ounces of Gorgonzola cheese
two teaspoons dijon mustard
Preheat oven to 400 degrees Fahrenheit.
Chop beets and squash into about one-inch cubes, and slice carrots in half lengthwise. Place in a 9×13 baking pan and top with olive oil and salt. Bake until carrots are just starting to soften; about 45 minutes.
In the meantime, mince shallots, chop parsley, and crumble cheese. Mix them all together with dijon mustard.
When the roasted vegetables are done, toss them together with the shallot mixture. Roll out your pie pastry and fill with vegetables. Bake for about 45 minutes, or until the pie crust is done. If you’re Whole Life Challenging, forget the pie crust steps and just roast in the 400 degree oven until the beets and squash are soft enough for you to eat.
Note: this recipe reheats really well – just throw it back into the oven at 400 degrees until it’s warmed through.