Friday 13 January 2012: For the love of cooking
Veggies prepped for roasted root vegetables. Sweet potato, carrot, parsnip, celeriac. I roast them in a hot pan in olive oil with some garlic, thyme, salt and pepper. Very sweet. I serve it with the loin of venison and as a side dish with the pies for pie night.
Off to Holland in the morning for a couple of days for some head clearing space. Hopefully it will help me make decisions I need to make.
Have a nice weekend everyone and providing I come across foodie things there I will be back next week!