Sunday

[nightdog_barks]

Sunny, breezy, and warm (74 degrees right now). Husband gone again, will be back on Thursday. Need to do all the stuff I didn't do yesterday.

Eh, maybe more later.

Comments

[hannahrorlove.livejournal.com]

I'm about halfway through my laundry, planning meals in relation to when I'm going to go grocery shopping, and will clean my room in the near future. There might also be bread this week.

For some reason, the temporary housemate won't eat freely offered, freshly roasted and perfectly soft beets. Weird.

[nightdog-barks.livejournal.com]

I need to do some laundry and make a grocery list.

Perhaps the temporary housemate had a traumatic experience with beets. Or s/he's only ever had pickled beets and thinks they all taste like that. Or ... maybe s/he's allergic to beets.

[hannahrorlove.livejournal.com]

I think it's his guydom coming through - unless I force it on him, he doesn't eat fresh food. Just prefab burritos and take-out, that sort of thing.

Me, I ate the roasted beets, sliced up and tossed with olive oil, white wine vinegar, and a bit of peppermint extract, and it was fantastic.

[blackmare-9.livejournal.com]

I've only ever had beets that came out of a can, and then only because my grandmother (the one from Chicago who didn't cook well, not the Southern one who did) brought them to every holiday dinner.

As a result, to the best of my knowledge I can't stand beets, because they taste pretty much like the dirt they came out of.

If you roasted them, though, I'd certainly give them a try.

[hannahrorlove.livejournal.com]

It's easy to roast them. Just wash them thoroughly, wrap them in tinfoil, and stick them in the oven for an hour at 400 degrees. When they come out, the skins are easy to peel off and the beets themselves are soft and juicy. They go well with olive oil and balsamic vinegar, and also fresh mint leaves.

If you can, get them with the leaves on - those can be cooked like any other salad green, like kale or spinach. Preferably with finely diced garlic.

[takes-a-fairy.livejournal.com]

I like beets but have never heard of nor tried "roasted" beets. How in the world is that done and what does that taste like. I've only had them pickled or plain from a can.

[hannahrorlove.livejournal.com]

I don't know if I've ever eaten beets out of a can. I'm sure I have, from dubious salad bars, but I've gotten very used to them fresh. Roasted beets taste like beets, I guess, but that's it - just beet.

To roast them, cut off the leaves and save those for later, wash the bulbs thoroughly, wrap them in tinfoil, put them on some sort of pan, and stick them in the oven for an hour at 400 Fahrenheit. They come out soft and juicy, and their skins slide off if you rub them firmly with your fingers. They go well with olive oil and balsamic vinegar, and also fresh mint leaves.

The leaves can be cooked like any other salad green, such as kale or spinach.

[takes-a-fairy.livejournal.com]

*smiles at you*
Thanks, hon!

I will see if I can find one and try that. I would never have thought of roasting beets on my own. But then the kitchen is not my favorite place to be. =D

[hannahrorlove.livejournal.com]

Knowing I had to cook for myself, or rely on local take-out, got me to overcome my fear of stoves pretty fast.

[takes-a-fairy.livejournal.com]

*grins*
Oh, girl...it's totally not about fear. I'm a fairly profiscient cook. I just don't like doing it.

It annoys me that after spending an inordinate amount of time on a wonderful batch of food, it's gone in 15 minutes. And then? I get to spend more of my valuable time cleaning it up. There other things I'd rather do where the results don't disappear in a fourth of the time it takes to do them. Know what I mean?

Also, making the same decision three or more times a day just to put food in my face got very old. I actually skip eating meals because I don't want to be bothered with it. LOL!

[hannahrorlove.livejournal.com]

I like cooking very much because it's a chance for me to focus on nothing but what's right in front of me, and even though it can be a source of worry, it's worth it for me, when I'm kneading dough or chopping onions. And waiting for the kettle to boil, and the tea to cool, is a great way to spend time while doing the dishes.

I think it helps that I don't work full-time, so I can afford the luxury of spending three hours on two loaves of bread.

[takes-a-fairy.livejournal.com]

My husband likes to cook for the same reasons you do.

I am not working at all due to my medical condition...see my icon. But I can focus on reading a good book or art or something else. Food just doesn't trip my trigger unless I'm hungry.

Once in awhile I'll get a hankering for something in particular and go nuts for an hour and then I'm done until the next blue moon. LOL!

[hannahrorlove.livejournal.com]

When people ask me if I like to cook, I tell them no, I like to eat.

And now I'm getting a hankering for this white wine onion bread...well, there's always tomorrow night.

[takes-a-fairy.livejournal.com]

Sounds like yummy bread!

*grins wickedly*
Heh! If you bake it, I'll eat it. =D