Veggies, Veggies Everywhere

After posting to BCDC Sunday morning, I did my best to make the most of my 25 hour Sunday.  I got right to work on my NaNoWriMo project.  I was able to get 2264 words done for a running total of 10,529!  I wish all of it would go as smoothly as it did Sunday morning.  Everything seemed to fall into place.  I hope it continues.  I’ll keep you updated.

Due to the fact that I was working away at my writing, I started out off track as far as my plan to get back on track with Weight Watchers.  I was so involved in my writing that I made myself coffee, but never had any breakfast.  I did make a point of drinking a lot of water and I had my daily allotment by the time I’d finished writing.  That was one plus for the day.

Around noon, I got a call from my sister, Ele and she asked if I felt like going out for coffee.  I figured I’d earned it by that time so I got myself together, picked up Ele and we were off to Dunkin’ Donuts.

Pumpkin spice coffee for me, pumpkin spice latte for Ele.  No snacks were consumed and we enjoyed a long chat about life in general.  We don’t get to do that very often and we both enjoyed it.

When I got home, I dove right into a project I had planned.  It’s been nagging at me for a week that I had a lot of veggies in the fridge and some in the freezer which needed to be used up.  I’ve never done much roasting of veggies in the past, but I figured that was the easiest way to get them all cooked up and then I’d be ready for the week.  I have the world’s tiniest oven which made this quite an undertaking, but I figured it would be a plus for me for the rest of the week.

I have never tried to cook butternut squash before but I had bought 3 small ones at the produce stand, probably two weeks ago.  I also had some Brussel sprouts.  I peeled and chopped the squash and trimmed and halved the sprouts.

Tossed with olive oil, salt and pepper.  I don’t have a regular roasting pan so I used my pizza pan covered with foil.  It worked just fine.  I got them into the oven and cooked them at 375 degrees probably for about 40 minutes.

While the squash and sprouts roasted, I cut up zucchini and yellow squash while I snacked on a Honeycrisp.

Zucchini ready to go in.  The olive oil was a deal.  I got it a few weeks ago for 50% off.  I love it!

Squash and sprouts coming out..

It was very tasty.  Next time I may add some spices or herbs, but this was delicious.  I probably ate a third of it while working on the other veggies!

A huge package of broccoli which I had in the freezer.  It had been fresh when my friend Alice gave me before she left for Florida this summer.  I defrosted it and although it was a little wilty, after roasting it tasted fine!

The huge mound of zucchini and yellow squash.  Along with the olive oil, S & P, I also added some garlic powder to this.

It doesn’t look all that different in the photo, but this is the zucchini and squash After roasting.  It was all so good, I can’t understand why I didn’t do this before.  Major reason is, as I have lamented before, my kitchen is tiny.  Most of the time my oven serves as storage for my pots and pans.  It’s a major project to unload it in order to use it.  I do think it was really worth it and I will be doing this more often.  I was sorry that the eggplant I had in the fridge had gone the way of the science experiment and I couldn’t roast it.  I’ll have to get some eggplant and work on that next week.

I’m up early/late again.  It’s 3am.  One good night of sleep in a row and now we’re back to this again.  But I’m going to make use of it.  I have a cup of tea beside me and I’m about to get into my writing.  I’m actually starting to believe that I can complete this project.  I know I’m enjoying the process and I think it will help me to do more writing after this is completed.

I’m looking at this as the start of a good week!  Are you all with me on that?!

Happy Monday! NaNoWriMo awaits!!



12 responses to “Veggies, Veggies Everywhere

  1. As Your sister, who loves you dearly, I do not like to see you posting at 3:12 AM. But, as I said the other day, I went through this myself for two years. Maybe you’ve been given these “early mornings” so that you can concentrate on your writing. Let’s try to put a positive spin on things!

    BTW, Ilove the look of those veggies! Anytime you want to use my big oven you can just bring them right over! And maybe leave a few? ; )

  2. Loved your post. It is hard to keep to a diet and excercise plan when you are working on a story. When I’m not babysitting three days a week or doing house cleaning, I work on my book, but I noticed these jeans getting a little bit snug. I love roasted veggies, and you made me hungry for some. I’m headed to the kitchen later to make some.

  3. I don’t think there’s anything exciting enough to make me forget about eating. Glad you tried roasting your veggies, it makes them so, so good! You just have to remember to make sure they have space so that they roast and don’t steam.

    • You know, Marie, I think my zucchini and yellow squash might not have roasted as well as they could have because there was too much. The butternut squash and Brussel sprouts were better. But now I feel comfortable doing it and I’ll do it again!

  4. valerie andruss

    And it’s a good start to a good week! I am with you…

  5. I always roast what I expect to be way too many veggies. And then, almost invariably, I eat three quarters of them while preparing the rest of the food. By the time dinner’s on the table, the plate of roasted veggies is small and sad.

    • That’s just what I did yesterday! For me on Weight Watchers, roasted veggies are great, very tasty and the veggies themselves count as zero. I just have to count for the olive oil. So glad I figured out how to do this. I’ll be roasting all winter!!

  6. I love roasting veggies too (parsnip is excellent for this), but I always underestimate how much room the cut up veggies are going to take in a pan and end up using more than I planned. And yet, no matter how many veggies/pans, they seem to be gone in a flash.

    • Hi Zo! I had a Huge amount to start with and they’re almost gone already…maybe because I keep snacking on them while I’m making the actual meal! Couldn’t snack on a better thing! Parsnips! I love them but never know what to do with them Roastin would be perfect…you are a Genius…Thanks!

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