"Back to School!"
My grandkidlets started preschool. My granddaughter attended her first ever class. They must really work em in the two year old class. She was a zombie, a cute little zombie when I picked her up. I'd show you a picture of the "after" but it's too scary.
My white jeans and Hawaiian tops are packed away. My new dark wash jeans and long sleeved tops are in the closet. Still can't wear them because it is 90 degrees but, it's official, I can dream now. You still aren't over the fact I wear Hawaiian shirts, are you?
"No more zucchini or tomatoes but the pumpkins are coming in."
Didn't expect that one, did you? It has been a rough summer here. Too much water. Too cool for too long. The Farmer's Market was sad. But they are eeking things out. DJ's farm down the road has a field filled with the promise of great pumpkins. You can already see them from the road. A few more weeks and the fall crops will be planted, pumpkins harvested.
It's tough cooking fresh during this time of year. But the farmer's market still has potatoes and I broke down and bought broccoli at the local grocery. Labor Day is a great time for grilling before I switch over to soup season. So here is my last of summer/beginning of fall side dish for ya.
Roasted Broccoli and Potatoes
5 small yukon, red or other potatoes, cubed
2 crowns broccoli, cut into florets
salt to taste
|Put your potatoes in a plastic storage bag with oil and salt. SHAKE your booty. Repeat with broccoli florets.|
|Put potatoes in pyrex dish at 425 for 30 minutes.|
|Toss broccoli on top of potatoes in same glass dish. Continue to cook for 10 minutes.|
|Serve with your favorite grilled object!|