Late afternoon return home after spending last Tuesday in a middle school in the next county over, and the meal I could put together on time involved roasting a selection of the fresh vegetables I had on hand: broccoli, cauliflower, and Yukon gold potatoes. The broccoli just got salt and pepper, but the cauliflower was spiced with lots of cumin and coriander; the potatoes got blackening spice, salt, pepper, smoked paprika, and a longer roasting time. Somehow it was more overwhelming than a regular meat and two sides.
No comments:
Post a Comment