Simpler times with easy roasted beets, carrots & radishes
July 12th, 2012
Last week there was a crazy powerful storm that knocked out power all over the D.C. area. We were in the dark (and heat) for 36 hours, but many in the area were without power for an additional couple of days.
The first thing I noticed was fear. What are we going to do? I have $200 worth of meat in the freezer, will it spoil? Are we going to be able to sleep? And what on earth are we going to do without internet? Cell towers were without power too, so we were phone-less as well as internet-less.
First world problems, huh?
The second thing I noticed was a distinct slowing down. With no emails to check, no way to make a call, no TV to turn on and no way to prepare food…what do we do? Well, we napped. We took showers. We had an early dinner in a part of town that had power. We read stories by candlelight and went to bed early, camping out in the basement where the temperature was actually cool and comfortable.
Don’t get me wrong. I like my AC. A lot.
But it was nice to slow down and see neighbors talking to each other and spreading news of what stores still had ice to sell, what stores were out. It felt like what they call “Simpler Times.”
I don’t mind keeping summer simple. Some chicken on the grill for dinner. Maybe a sparkly drink. Seasonal veggies on the side. Enjoy.
Easy roasted summer veggies
This recipe serves 2. I used our toaster oven rather than heating up the big oven. I think you could also cook these veggies wrapped in foil on the grill, but haven’t tried it yet. If the power goes out again, I’ll give it a go.
1 beet, 4 carrots, 8 radishes
Scrub all veggies (no need to peel) and chop into 1/2″ pieces. Toss with a bit of olive oil, salt and pepper. Cook at 450F for about 30 minutes or until soft and shiny, tossing halfway through.
Can you slow down a bit this summer? Make things a little more simple?
