How long as it been since we’ve done a roasted root veggie medley!? Tonight we roasted sweet potato, blue potato and parsnip. (Cut into pieces, rubbed in olive oil and salt and baked for about 45 minutes at 400*, flipped once). I have to admit that I probably ate another 1/3 cup or so straight off the sheet pan!!! I LOOOVE roasted root veggies!
The other half was one of my other favorites: Baked Tofu with Pepperjack Cheese melted on top. Served on a small bed of spinach drizzled in EVOO. I liked the tofu + cheese combo a lot.
After dinner I found my tiny piece of toast that was supposed to accompany the meal burned in the toaster! I took a few bites of him before I threw it out.
I’m pretty full for the second time today. After dinner I cleaned all the floors in the house (which I can do in about 20 minutes with my handy Method Mop, spray bottle of Mrs. Meyers, and vacuum). I’ve got a few things to do to prepare to go out of town tomorrow. If you haven’t heard (read), I’m going to Hillsborough tomorrow for an RDU blog gathering before I leave for Baltimore early Saturday morning with my mom to visit my grandparents in their new home. The husband is staying in Chapel Hill for a small fraternity reunion!
I’ve got Food Science Lab early tomorrow morning from 9-11:30 and because of my travels, I need to get in my visit to the gym beforehand, so the alarm will be set for 5.