School starts next week! That means that we are spending this week doing whatever we need to do to be prepared. It also means Paul gets lunch every day because of meetings. Which means I'm grateful for the extra padding in our food budget.
Paul has a formal this week that I've been invited to. But I have no child care. I've decided to invite another mom in the same predicament to the mall for dinner and indoor playtime.
Sometimes, a picture is just worth a thousand words. And sometimes, it's so much more fun to look at pictures of a great meal than to read about it. So, I'll just describe the pictures briefly so if you go you'll know what to order and expect.
Eataly, is a newer spot in New York City where you can shop for fun, imported foods, and then head upstairs for dining--either overlooking the shopping or in a semi-private room with a curtain to draw. The benefit of the room? Warmer.
It seems I'm not alone in saying that pregnancy isn't really a time women are desiring vegetables. Some of them that I absolutely love--asparagus and zucchini--just don't appeal to me right now. There are some that I am loving right now. Still all over salads if someone will make it for me (what's up with having a hard time making it to the kitchen?) and green beans have gone well the last two days. Nevertheless, beets and pickles which I have never enjoyed eating, are even more impossible for me to eat now.
Select equal portions of fresh sweet potatoes, brussel sprouts, and beets.
Cut the brussel sprouts in half, peel the potatoes and cut into bite-sized pieces, cut beets as well.
Place top rack in oven just above center and the second rack a notch or two below for space to get a second pan in and preheat oven to 400 degrees.
Grease jelly roll pans with a light coat of spray. (Marsha had only two pans, and cooked the brussel sprouts first. Again, this is the beauty of a vegetable for a large group that doesn't have to be served hot.)
Spread each vegetable individually and evenly over pan.
Sprinkle olive oil semi-generously (although excess will not hurt) over the vegetable.
Sprinkle fresh ground black pepper and salt evenly over vegetables.
Top with three cloves each pan of chopped fresh garlic.
Chop fresh rosemary (about 3 long sprigs per pan) and sprinkle around pan.
Place pans in oven until bottom of vegetables are golden brown. The time varies depending on the veggie.