Roasted Roots Snack Plate

Did I make a roasted roots charcuterie of sorts? Yeah maybe I did, but I don’t know about calling it a charcuterie. I like to think of it more as a snack plate. And I say snack plate only because I placed everything on a plater which is, in fact, a very large plate. I could have showed you how I usually eat this, directly off a baking sheet, but that wouldn’t be as fun. And a snack plate looks a heck of a lot nicer when/if you want to share. Think of it. All your people around, snacking away in some dank ass roasted veggie. (No I did not share or even intend to share any. This was my lunch thank you very much.) Well not exactly something to day dream about but your people, if choosing to share, will really enjoy themselves while eating. Plus it works for any occasion where there are like people withl food allergies and easy to make all the people with all the different diets happy. Everyone can eat it. And it is really pretty. That counts as another plus.

This snack plate. Well it is basic. Just a bunch of the most delicious roots roasted up and served with dips. It is so simple and can be made with pretty much any veggies you like and then served with whatever dips you want. It is a choose your own adventure snack plate. You can even get fancy with it and serve it with nuts and olives and maybe some fruit or whatever but it is not necessary. And also I a want to make it clear, just because I called it a snack plate does not mean it needs to be a snack or that you have to share (see previous paragraph.) Eat is all to your face. I applaud you.

Now to the roasted roots!

The stuff. A bulb of celeriac, a big watermelon radish, a couple carrots and ac couple of beets. A big parsnip, some beets, vinegar and water, and salt and pepper.

Wash all the roots then cut them up. IF you want to peel go for it, but I don’t because I prefer not to.

Anyway, cut them all into wedges, shtik and or rounds. A variety of shapes is nice, just make sure that they are all roughly the same thickness.

Arrange all the cut roots on a baking sheet, trying not to overlap much. Sprinkle with water and vinegar then toss on a good pinch of salt and pepper.

Place in hot oven and roast.

40 fish minutes later, all tender and ready.

Place all your roasted roots on a large plate or plater, grab some dips of your choice (Mustard, hummus, and guacamole are excellent choices) and eat away. Or wait and serve whenever cause these snack situation is delicious eaten at any temperature.

-c

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Roasted Roots Snack Plate

Note. The following is more of a suggestion then a recipe. Use as many roots as you like or stick with a just one or two.

• a bulb of celeriac

• 2 carrots

• a large watermelon radish

• 2 parsnips

• 2 medium turnips

• 2 medium beets

• a couple teaspoons white vinegar and water

• salt and pepper

• Hummus, mustard, guacamole.. anything you like to dip veggies in. (optional)

Preheat oven to 425.

Prepare roots. Wash and cut them all into sticks, rounds, and or wedges, just make sure they are roughly the same thickness. Once all cut, place them on a baking sheet, trying not to overlap much, and sprinkle with a little water and a few teaspoons of vinegar (you can use a spray bottle or just flick the the water and vinegar with your fingers) Sprinkle with a good pinch of salt and black pepper.

Place in oven and bake for about 40 minutes or until all veggies are tender.

Remove from oven and let cool enough to handle them arrange on a large plate or plater along with at least one, if not many dips that you like.

Serve hot. Or warm. Room temperature is good or you can pre roasted refrigerate, then serve cold. Whatever temperature it’s fantastic!

Black Olive Tapenade

A few weeks ago I bought a tub of hummus that came with a few toppings that you add in yourself. I don’t normally buy that kind of stuff but it was on sale and you know, had to try it. Turns out the hummus was good on it’s own so the toppings never got mixed in. They did get eaten though, just as sandwich spreads. One of the toppings that it came with was olive tapenade and let me tell you, the mr ate the shit out of it. Yes we love olives in this house (I hated olives unit one magical day a few years ago and now I freaking love them) but it has been so long since I have done much more then throw a few on a pizza or into a salad or just eat then straight. Now, well now we have to have olive tapenade on hand at all times. Spreadable, blop-able olives. Good on us.

This olive tapenade is the simplest as simple can get. Basic canned black olives, a little garlic, a splash of oil to make it a little more spreadable, and some lemon juice. I know that some tapenades call for fresh herbs, maybe nuts, or some other stuff, and by all means that is good too, but there is no shade in going simple. Simple taste damn good.

Now to the olive tapenade.

The stuff. A can of pitted black olives, a couple cloves of garlic (raw or roasted) a little olive oi, and a lemon.

Place olives (make sure there are no surprise pits), chopped up garlic, about half a lemons worth or juice, and oil into a food processor or a jar (if using a hand blender) and blend until combined. Keep as chunky or go as smooth as you like. We like smooth with a few little chunks.

And that is it. You now eat it, any way you want. The mr really likes his olive bread toast situations, as for me, I like it on salads, used as veggie dip, or eaten straight from jar with a finger. Just living my truth.

-C

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Black Olive Tapenade

makes a hefty cup of tapenade

• 1 can pitted black olives

• 2 cloves garlic (raw or roasted)

• 1 teaspoon-1 tablespoon olive oil

• a lemon (optional)

Stain olives from liquid, check for any stray pits, and place in a food processor or jar (if using a hand blender) along with the garlic, the lesser amount of oil, and a squeeze of lemon. Pulse or blend until spreadable and leave as chunky or go as smooth as you would like. Taste and add more lemon juice and or olive oil to your liking.

Eat it up with chips, bread, on salads or pastas. And yea spoonfuls to the mouth. Any left over store in a airtight jar in fridge for a week or so.

Sunday Happy

How are you doing these days? Me, I am fine. Fine. Fine, fine fine. I am fine right?

This week was a doozy. It started off good with a family BBQ party for Anthony’s high school gradation. It was great. The weather was perfect, Megan was happy, Anthony was happy, and it was just nice to see family together at once again.

But then the week started to suck. A list of bullshit. It started with a cute little stupid asshole wood chuck. In the matter of 24 hour, the hairy little fucker ate my ENTIRE GARDEN!!!! Pretty much everything. All the greens, the beans, the zucchini plants, all the flowers, the radishes, I mean, EVERYHITNG. The only thing that it kind of spared were the tomatoes, although he did munch on them too. So I cried. and I yelled and cried some more. Then I replanted and fenced off my garden. Hopefully he won’t come back after the mr plugged the hole in the fence and had a stern talking-to with him…..

And then there was a lot of drama drama drama with a family member that I don’t want to get into but oh my fuck. Some people, I just can’t. I am gonna leave it at that.

And then the fridge decided to stop working again.

And I got stung by a yellow jacket and my arm blew up and itched for days.

And we are in a heat wave.

And I am getting ready to finally file taxes….

AAAAAAHHHHH!

So yeah. Not the finest week. But there was good stuff too, I am just to cranky right now (so freaking HOT!) to remember. HA! I really hate hot weather. I think I get a little summer seasonal affective disorder. For real.

Today the mr is working and I am spending the day doing chores. I have a desk that needs painting, a basement that is is dire need or cleaning, laundry up the wazoo, and a broken fridge that need fixing, again. I am also going to smack on my respirator and go to town on the clay dust in my studio. Then maybe I will allow myself some time to lay on the kitchen floor with my hot sticky body pressed against the cool wood floors, with a hot coffee in hand of course. Fuck I hate hot weather!

Sorry for the ranting. Have a fantastic day!

Internet links from the week.

-Bakers, and eaters for that matter, doing thing to make the world a better place. I think I will do a bake sale soon too! Bakers Against Racism Is Just the Beginning

-This is a question that I have asked a lot.When Is the Artist Assistant Just the Artist?

-Vermont ranked largest producer of maple syrup, brings in over 2.2 million gallons. Yeaya Vermont!

-Have you baked lately? Have you slowed down or stopped? I don’t know about you, but I always bake a little less in the hot ass summer months because I don’t want to turn stove off but I do know a lot of people are sick of the kitchen from all the quarantine time and have abandoned the kitchen. IT’s ok, you an always go back! The Great Pandemic Bake-Off May Be Over

-Everything You Ever Wanted to Know About Ice. Good information to know, especially now that it is summer.

-My dream WINDOWS!!!!

-BUILT-INS FOR THE WIN. I didn't think I was built in sitting kind of person but I love all of these.

-Live in Vermont? Know your shit. SINGLE-USE PRODUCTS LAW 

-Libraries Are Dealing With New Demand For Books And Services During The Pandemic. I know that my libraries (yes, I have 2) have had a huge demand. We are still doing online reservations and curbside pick up, but man, trying to reserve a book lately has been rough… always already out!

-When I was a little, I always wondered if everyone saw color differently and no one could prove that my blue was a different color then your blue because of how our brains work.. I still think that is possible. Hummingbirds can see colors we can’t even imagine. The humming birds know what I Am talking about.

Pictures from the week

-C

Fresh And Chunky Cherry Tomato Peach Salsa

There are a million things you can, and should, do with tomatoes. Salsa is one of those things. Especially with the super fresh and ripe summertime tomatoes that may or may not be overflowing every empty surface of your kitchen (my current predicament). And peaches. Now is the time friends to eat your peaches. In season and oh so tasty. Do it now before it’s too late and those oh so deliciously ripe and sweet peaches are gone and all that is left are mealy, gross, supermarket fakes. Only eat in season peaches. That is a life lesson everyone should know.

This salsa is perfect. Super fresh, sweet and slightly spicy, with a hint of tangy goodness and just, you, really freaking perfect. A salsa that hits all the right notes with out being overly anything and underly nothing if you know what I mean. All the tastes of summertime. A darn good salsa. Darn good.

This salsa also makes me a winner at the game I am playing with myself called “Get the mr to eat tomatoes and like it"“. The game started when he told me he was sick of tomatoes and he didn't want to eat anymore. I made the salsa (which also made me a winner in the other game I play called “Get the mr to eat fruit in his savory dishes”, because he also tells me how much he hates fruit in savory), he tried the salsa, raved about the salsa, and then went and ate the rest of the salsa with his rice and beans. .

I win again! Haha

Anyway, super fast, super fresh, super super. A great way to use up a any of your shit load of tomatoes you might have laying around and to get in a few more of those summertime peaches before they are gone again for the year.

Now to the salsa.

The stuff. Cherry tomatoes, peaches, an onion, a jalapeño, a lime, a bunch of cilantro, salt and pepper, and a little vinegar.

Start by cutting up the tomatoes into quarters. Do this carefully or else you will have tomatoes rolling around everywhere. Place chopped tomatoes into a bowl.

Then dice up those peaches into small little pieces and toss into bowl with tomatoes.

Onion gets diced up too and placed into bowl.

Jalapeno, seeds removed, diced up nice and small. Get it into the bowl.

And cilantro. Give it a rough chop and into the bowl it goes.

A sprinkle of salt, lots of pepper (to taste of course), the juice of the lime, and a splash of vinegar. Mix it all up and there you have it.

Into a jar (or you can just keep it in the bowl if you want), and it’s ready for eating. Chips, tacos, to top a salad… This salsa does it all. Heck, just eat it with a spoon. There is absolutely nothing wrong with that.

-C

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Fresh And Chunky Cherry Tomato Peach Salsa

Makes about 32 oz of the good stuff

• 1 overflowing pint cherry tomatoes (red, yellow, sun gold or a mix of any)

• 2 ripe but firm peaches

• 1 bunch cilantro

• 1-2 jalapeños (depending on how hot you want it)

• 1 small red or white onion

• a lime

• salt and pepper

• splash red or white wine vinegar

Grab the tomatoes and carefully, so they don’t roll away, cut each one into quarters. Place in a big bowl. Cut peaches in half, remove pit, and dice the flesh into very small little piece and toss into bowl. Now onion, dice that into small little pieces, along with the jalapeño and toss into bowl. Cilantro gets a rough chop then into the bowl it goes. Now sprinkle in a little salt and lots of black pepper. Add the juice of the lime and a splash of the vinegar and toss it all around. Let sit for a few minutes, taste, then season with more salt and pepper if needed. Can add more vinegar for more acid if needed too.

This salsa only gets better with a little age so you can definitely make it a day or two ahead of time.

Store in a bowl to serve or a jar for longer storage. Use within a 4-5 days of making it.

Sunday Happy

Anyone else have a kind of strange week? Maybe not strange per say, it just seemed a little off. But maybe it’s the weather changing and it being pretty much October already and the state of the world being all crazy. Or maybe I am just losing my mind a bit. It’s probably that, and a little bit of everything too.

Last Sunday was camping at Underhill State Park. The place was packed during the day with all of the hikers, but that night, dead silent. It was probably one of the quietest places we have stayed yet. The only sound I heard all night was that of the stream nearby. And the hiking around there, well that is why you go. Unfortunately we got there kind of late so we were not able to hike to the top of Mansfield, before it got dark, but we did hike up a bit, and just turned around and watched the sunset through the trees. Good things happen while hiking in the woods. It is always hard to leave and come back to not camping life, but we do it.

When we got back to the world, it was all hustle and busting. Trying to get in things that needed to be done done. There was a lot of raining so not much painting happening which was kind of ok because there are a ton of things we needed and still need to get done so we did what we can do. I also had a giant unicorn cake and letter shaped cookies to make for Miley and Coco’s birthday party. Miley tuned 11 on Thursday and Coco is turning 2 next week so we did a 2 for 1 family party. It was lots of baking, making fondant and frosting, powdered sugar just getting everywhere and making everything sticky. There was a lot going on in the kitchen this week.

The mr spent one of those rainy afternoons making a unicorn piñata for Miley. That was it’s own mess in itself. But besides the mess, I think he should quit working and just make piñata for a living. The unicorn came out so awesome that I was a little hesitant to let him give it to her to beat apart. He was very excited for it to get smashed and it was all his deal so yeah. And honestly I think I was a little jealous. I hope he makes me a piñata for my birthday, but fill it with like carrots or something. A carrot piñata filled with carrots. That would be amazing.

Friday was work at the studio and then the party. Before work I spent another hour or so with the cake good thing the cookies were already done,, and then had to drop the cake off at Erins before I went to to work. Got to work and loaded and unloaded kilns and felt like I was running around with my head cut off, then straight back to the Erins for the party. Finished assembling cake then that was it. The people showed up, we played and danced around, coco was stealing cookies when no one was watching, Miley and Judah were eating the extra unicorn horn of sugar because why not, and all the kids were high as can be on sugar. Especially Miley. After the mr gave her the piñata, she hung it in her room because she did not want to smash it. But then after cake and all that sugar she took it down, brought it out the the front porch and just body slammed it and starting ripping it apart. It was shocking, and a little scary and made the mr oh so happy. He said it was meant to be destroyed. Lucky the head survived. Miley is going to mount it, like a trophy on the wall. And eat the 5 lbs of candy that were stuffed inside of it.

Yesterday the mr and I did our yearly jaunt to the Harvest Festival in Underhill. Everyone in the town is out having yard sales, there is music and marching bands, freshly pressed hot apple cider (we didn’t get any this year.. I don’t know why) and a view of the prettiest color changing mountains. I scored big too with a sweet 50 cent sweater and a free scale to weigh out my clay. Nothing better then finding something you are looking for, and for free to boot. And did I mention the colors? The trees are really starting to pop now. The reds and oranges, it’s gonna be a fire on the mountain soon.

After we got home the mr ran to fix some toilets and I started cleaning. Boy did we need to clean. To some, my house seemed perfectly fine, but to me, I could feel the days and days of sugar powder and paper mâché mud on everything. Every surface just felt sticky. And while I was doing my cleaning thing, I started a load of laundry in the basement and stubbed my toe (the toe next to my big toe that is still healing from the bender dropping on it). Not only did I stub it, I think I spilt it in half. It hurts, it really really hurts. Then I had to wipe up all the blood too. A great way to end the week.

Today is a new day. My toe is throbbing, I slept like shit last night because of the throbbing toe, so I am feeling kind of exhausted already, but that is ok because we are going camping tonight so I don’t have to think too much. I am going to go do a few morning chores, go to the gym ,and off we shall go. Maybe I will let myself have a mid day tent nap, or not. I am just happy to get away again. And this might be the last weekend we get to camp for a while so we really got to make it count.

Internet that interested me from the week.

-These Are All the Foods Being Affected by Trump’s Trade War. The list is long.

-I think there should be a ban everywhere! I don’t know how many time I have almost gotten into an accident on my bike or in the car with someone because they are using their phone while biking. It is stupid and dangerous. Netherlands Proposes Legislation To Ban Use Of Phones On Bicycles

-These Moths Drink the Tears of Sleeping Birds. Doesn’t that just sound like tragic and magical and crazy?

-If you are ever in a bulk section of spices and there are different types of cinnamon, try them, they taste very different. Did You Know That There Are Different Types of Cinnamon?

-No shit. Study: Roundup Weed Killer Could Be Linked To Widespread Bee Deaths.

-This little wood fire stove or this wood fired stove are my kitchen goals in life.

-Every Adult Should Have a Bedtime. Mine is 9, but I will crawl into bed earlier and read. That may seem early to a lot of people, but I wake up at like 430 everyday so yeah.

-Will a Baked Potato Really Explode If You Don't Prick It? I have had a many things (eggplants for sure and spaghetti squash) explode due to not pricking, and also tons of stuff not.. Take the risk?

-Apple Cider Doughnuts Are a Lie. I often wondered…

-This place would totally fuck with my head. A Cafe in Seoul Uses Clever Contour Lines to Appear Like a 2-Dimensional Cartoon

Pictures from the week’

-C