Long day. This morning I talked about holiday cooking with nuts on the Global morning edition, having hotboxed myself in the car with this panful of roasted veg, which I pulled from the oven and threw on the back seat at around 7:30am. When I brought them into the studio everyone’s knees practically buckled, despite the fact that it was only a panful of roasted root veg and it was 8 in the morning. When I left they were all scarfing it down out of paper coffee cups with plastic forks. (The mixture of beets, sweet potatoes, fennel, turnip and carrots are tossed with oil and herbs with walnut halves added about 10 minutes from the end of the roasting time, and then drizzled with vinaigrette.) Mike called it “dynamite” and suggested it would be perfect with turkey dinner – he said it seemed exactly like something that would go with stuffing. Look at him food pairing… I’m so proud. Snif.
Fast-forward: Traffic was nightmarish and exhausting to keep on top of (or try to) again this afternoon, and by the time I wrapped things up, delivered a package, and fought that same traffic to pick up W at my Mom’s, it was around 7:30. Although I knew there were leftover roasted vegetables in the fridge at home, I couldn’t even face reheating them and ordered Inglewood Pizza to pick up on the way. I did eat a few forkfuls of the leftover veg in an attempt to balance the pizza.