“Defer no time, delays have dangerous ends.”

I’m thinking of roasting some beets today.

Unroasted Beets

Nothing fancy.  Just some roasted root vegetables in some olive oil and kosher salt.  Perhaps I’ll also do some parsnips and onions and fennel bulbs and sweet potatoes in a separate pan.  A good cool weather dish.

I miss cooking.  I haven’t cooked much lately, for a lot of reasons.  A food blogger that doesn’t cook?  Almost heretical.  But I can cook.  I promise.  Don’t believe me?

Blue Cheese Pork with Wilted Spinach Salad

Here’s a dish I made a while back. Pork cutlets with blue cheese on a wilted spinach salad with apples. Want the recipe? Here you go. I mostly made it up, but it was damn good.

Lamb Chops with Swiss Chard and White Potatoes

Here’s another one for you: lamb chops over Swiss chard in a rosemary-balsamic reduction. I made this one up, too, but didn’t even bother writing down the recipe. Then again, I’m sure it’s not that hard to recreate.

Scone Closeup

I bake, too. Much better than I cook. I used to make fresh scones in the morning, every weekend.

Ready to Eat

We would have delicious breakfasts with things like fried green tomatoes, eggs, thick strips of bacon and — of course — scones.

Roasted Asparagus & Spaghetti Squash

All of that probably sounded fairly unhealthy. The truth is that most things I used to cook were extremely healthy, like the roasted asparagus and spaghetti squash with homemade marinara sauce. I love cooking vegetables. I love roasting them, particularly. I love the intensified flavors and — with certain vegetables — the caramelization process that lends a subtle sweetness to their earthiness.

Bubbling Away

Trust me when I say that my marinara sauce is awesome. It’s also awesomely good for you, and my boss requests jars from me because it’s one of the only ways her little boys will eat vegetables (the sauce is chock full of carrots, celery, onions and — obviously — tomatoes). She pours the sauce onto broccoli and they go nuts for it.

Vegetable Soup and Bread

And it’s getting to be that time of year again — vegetable soup and beer-cheese bread time. There’s nothing better on a cold day than coming home to a homemade vegetable soup that’s been gently simmering all afternoon. Add in the fresh, yeasty smell of the beer bread and you’ve got yourself a fairly good imitation of heaven.

Pots and Pans

Yes, it’s time. It’s that time of year again. And it’s time to get back to the things I love, no matter what may stand in my way.

6 thoughts on ““Defer no time, delays have dangerous ends.””

  1. Looks like good stuff. When should I expect an invitation to eat some? (Engraved invitations are preferred, but others are also accepted) For real though, I love roasting veggies as well. Bueno.

  2. “A food blogger that doesn’t cook? Almost heretical.”

    True dat. How can you tell if a dish is properly seasoned if you have not properly seasoned a dish yourself (usually requiring much trial and error)?

  3. you’ve inspired me to rustle up a mess of my world class gumbo. not as exotic as your dishes, but downright tasty. for proper perspective create for yourself a mental picture of this preparer in a john deere cap, cammo pants and a stained wife-beater tee. larapin good!

  4. Ohmigod, the spaghetti squash and roasted asparagus look amazing. I’m planning on making chicken chili verde tomorrow night, and that can be served with brown rice and my favorite black beans. You’ve given me an idea for a blog entry. It seems we’re all starting to nest and prepare for the long “winter” ahead.

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