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[amanda_mary]

This is going to sound completely whack-a-doo to folks whose thought processes aren't as rigid as mine (read: most of the population, probably), but I've had two epiphanies in the kitchen recently, in the the form of a roasting pan (if you follow that hyperlink -- oh my god! I hope mine didn't cost $199! I received it as a gift a while back) and a

Comments

[anonymous]

[amanda_mary]

My mom had, I think, "won" the roasting pan at a work holiday party -- or acquired it, somehow, without having to pay money for it. But I remember that, when she gave it to me (she already had one), I was kind of like, "Shrug. Sure. I guess I'll take it," and threw it in the back of my pots-and-pans cupboard until I decided to start experimenting with it in earnest. Before that, it was probably used twice in four years!

I'm sure that fat drippings smell really awesome when they're left sitting in a pan for days at a time. Shudder. It's difficult negotiating chores with someone whose standards of cleanliness are lower than your own (i.e. "some" versus "none"). I've definitely let my dishwashing routine slide a lot since havng kids, though. But it's hard to make the time! Yesterday, I let MaryAlice "help" me by pulling a chair up to the sink and allowing her to splash around a little. A few minutes into this arrangement, she climbed down from the chair, presumably to go play by herself -- which was just fine with me, because it made

[becala]

I'm starting to get nervous about saying all this in a public post, but probably he won't see it.

The issue isn't quite that I have a higher standard of cleanliness, per se, as my house is pretty cluttered and has quite a bit of ambient dust and dirt. I'm not happy about this, necessarily, but clearly not unhappy enough about it to alter my current weekend-party-time schedule to step up my cleaning routine. But I consider dirt and dust, though a hazard to allergies and asthma, to be relatively "clean," in the sense that they don't house all kinds of nasty bacteria or really create a funky smell. Meat rot and vegetable matter soaking in four inches of water in the sink for four days are NOT clean.

[amanda_mary]

I think I just successfully screened your other comment -- just in case.

[jen_2004]

You are too cute with this business. Too cute.

[amanda_mary]

:-D

[nidea]

I learned how to make roasted roots when I was a housing co-op resident. We used what I'd call a "lasagna pan" (no rack). Coat lightly with olive oil, add chopped/cubed/sliced roots (beet, potato, carrot, parsnip, sweet potato, etc), add lots more olive oil (more than you think is enough), lots of spice (parsley, rosemary, garlic, salt, pepper) and bake! Beets take a really long time, so you cut them thinner.

So yummy. Make a lot, it makes pretty good leftovers. Serve with rice, noodles, or crusty bread, with a green or fruit salad. Add a chunk of cheese or a hardboiled egg, or a hunk of meat, as you like.

[amanda_mary]

Oh, nice! It sounds perfect for the fall. Or, if I keep up this ridiculousness, on another 95 degree day :-P

Thanks for the idea!

[becala]

Also, even though you could not pay me enough to live in the Midwest ever again, I do wish that I could teleport to your place and we could make awesome roasted root vegetable meals together. I could teach you some of my nummy four-ingredient, 15 minute prep time, allergy-safe meals, as well.

[amanda_mary]

You need to do a Youtube series on this very topic! Your audience might be limited (to me); but it would be invaluable (also to me)!

[becala]

I think I'll probably do a blog before a youtube series, at least until the acne that's been plaguing me for the last year or so goes away. But yes, I should probably be recording my food adventures in some way. That's another advantage to doing a blog rather than a video series- I only have to clear off enough clean space in my kitchen to arrange food photography, whereas in a video series I'd have to let people see my entire filthy kitchen.

[color_so_loud]

*love*
Any talk about food perks my ears up, really :)

I, too, associate roasting pans with meat. Actually, the one that I had (and recently gave away) looks nothing like the one you linked. That one I would be willing to try. I am recently discovering the joy of roasting my own veggies, especially with my new oven. (The old one caught on fire during my first roasting attempt. NOT MY FAULT, though, it was not a Sims cooking moment.)

Love Mark Bittman and his simple cookbooks.

Love grated veggies, too, and my box grater! But when I have to do a lot, I use the food processor with a grating attachment. And I try to do it when Sam is home, so he can clean it. The box grater is better for pumping up your biceps, though (triceps? IDK, some arm muscles). I will use the box grater for small things, like carrots for sushi or zucchini for muffins. The only side I haven't used yet is the one with the little pimples erupting all over it. What is that one for?

[amanda_mary]

I wonder if it's for "zesting" lemon peel (or whatever else one ... zests).

And, wow, I never even thought of using grated veg in muffins and cakes. How did I imagine carrot cake was made? you ask. Well, by going to the bakery and procuring one, of course!

Like I said: I tend to stagnate when I'm not actively challenging myself. I need to remember, on occasion, that it's less daunting -- and usually way more rewarding -- to actually do something than to perseverate on the perceived difficulty. This may be why the Waldorf doll I had intended to make for my daughter's first birthday is still just a disembodied head! (She turns two at the end of September).

[jenefur]

I believe it is for lemon zest, nutmeg, ginger, cinnamon, etc. At least, that's what i use it for, and it works!