Friday night a week ago was once again a default choice when dinnertime rolled around: a plate of roasted vegetables so that I could use up what had been hanging around almost too long. That meant spiced roasted russets, cubed; herbed and seasoned asparagus spears, thin; and just a handful of remaining broccoli florets, also roasted but only with some salt and pepper to go with the avocado oil. I had to undertake quite a long stroll afterwards, because even vegetables can carry some bulk when consumed in too great a quantity.
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