I knew this weekend was going to be good when I awoke Saturday morning to sunshine streaming through my windows. I flung open door and windows, breathing deeply of fresh air before it got frightfully cold and I scurried about shutting everything up again. 🙂
I gathered ripe pears…
…and fresh ginger…
…and juiced them into a perky, foamy concoction that woke me right up.
Then I got down to business, vacuuming, dusting, laundry, dishes, etc before digging into one of my favorite breakfasts: roasted Yukon Gold potatoes with dill and crispy, wonderfully salty, toasted prosciutto.
While it was a full weekend with my cousins birthday party (Happy Birthday, Nin!!) and a big, jolly dinner at my parents house with dear friends and lotsa younguns running about, I was also able to sneak in some just me time.
I finished reading “The Pianist“, and am still processing what I read. Reading stories like this always makes me question what I would do in a similar situation. Would I risk myself, my family to help others in danger? Would I fight to protect my family? I’m so grateful to not be in a place where I have to find out the answers to those questions.
I drew. Just a smattering of snowflakes – but they make me happy. 🙂
I took my vacuum cleaner apart, gave it a thorough cleaning, put it back together again and it actually works! HOORAY!
I watched the gripping season opener of “24” and am SO happy Jack is back! 🙂 I know it’s implausible and over-the-top, but I love it. 🙂
At my favorite fresh food market I found the prettiest beets in purple AND gold!
Searching for the “perfect” recipe to use them in, I found the Barefoot Contessa’s “Beets with Orange Vinaigrette.” The recipe looked fresh and delicious, but since my beets were not canned, I decided to roast them. This was easy as can be. Simply wash the beets, place them inside a double wrapping of aluminum foil and bake at 400 degrees for 1.5 hours.
When they’re done, let them cool, remove the skins and proceed with the recipe.
The beets roasted beautifully, emerging tender and sweet with their vivid coloring intact.
I segmented a couple of oranges, reserving the escaped juices to combine with raspberry vinegar and other lovely things for a citrusy vinaigrette. I tossed everything together into a wonderfully fresh salad. Topped with a bit of fresh goat cheese it’s a healthy and delicious choice for lunch.
Roasted Beets with Orange Vinaigrette
(Adapted from The Barefoot Contessa)
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges
- Roast the beets, skin, dice into 1/2-inch cubes and set aside.
- Mix raspberry vinegar, orange juice, olive oil, salt, pepper and red onions.
- Zest the oranges and then segment over a bowl to catch the juices.
- Add the orange zest, orange segments, and any juices and mix well.
- Taste for seasoning and serve cold or at room temperature.