FOOD!

October 27, 2024: Oh, yes, MA’AM! I love to cook! The hubs went to Nam Dae Mun in Lilburn and brought home a variety of veggies, including squash, ‘maters, tators, cukes, onions, carrots, celery, broccoli, and so on. So I have this veggie dish that is my recipe, it’s super-easy to make, and it’s great over pasta!

I cut the veggies first - I leave out the potatoes and cucumbers, but I use everything else. Carrots, celery, squash are sliced sort of thin, while ‘mators (Roma) are sliced in quarters, and I dig out the seeds. Onions are diced, and I use the florets on the broccoli. I use equal portions of all the veggies, add fresh basil, oregano, and some fire-roasted tomatoes for extra sauce. Olive oil and just a tab of butter go into the skillet, then the veggies, and I cook them to desired tenderness (which is different for everyone). I add a little Parmesan, let that melt, then stir it in, then serve it over linguine.

And, of course, I had a bunch of leftovers, so I made vegetable soup. Added the rest of the fire-roasted tomatoes, 2 cups of chicken broth, more basil and oregano, + some dried spices and served it up! Yum!