Scott requested more roasted taters & carrots and since he likes things on the well done side, I convection ovened these at 400F for 40 mins covered, and then 15 more mins uncovered. I had lightly coated them with EVOO, S & P, and a sprinkle of ground ginger before roastin’. Here was his plate with a tossed salad of greens, cukes & zukes, tomatoes, carrots, red & yellow pepps, and a dressing that was 2 Tbsp Maple Syprup, 2 Tbsp EVOO, 2 Tbsp hot sweet mustard, & whisk. And I also drizz’ed some of the sweet hot mustard over the roasted sweeties pots & carrots. He likey. Mine din some standard rabbit food. Greens, tomatoes, cukes & zukes, carrots, red & yellow pepps, dressed with juice of 1/2 an orange, agave, and black pepp. The star of din was the side veggie dish, and I must bow down to the Hungry Hippy for this one….so simple, but soooo good. Cauli + nooch. Duh, why didn’t I think of that? I added zuke wedges to mine too, and nixed the paprika. I think I have a new love for the nooch and can see even more why everyone’s been jumpin’ on that wagon. Made some chia puddin’ too. 2 Tbsp chia seeds, 1/2 c lowfat vanilla almond milk, stevia, & dash of agave. Whisk & let sit out for a half hour. Pop in fridgey for awhile if you like it chilly. Which I do. Also got a new pair of running shoes. I had bought these exaxt same Nike Air Vomero 4’s but in blue a few months back, but I do about 50 miles a week in my running shoes so rather than risk injury, after a pair of shoes has 500-600 miles on them, I can start to feel it in my feet, ankles, and knees, so I move on. Changin’ shoes like you’re supposed to change underwear. I’m commando so I wouldn’t know. How’s that for TMI? That’s all I’ve got for ya peeps…short-n-sweet. Enjoy your Saturday night! Is anyone doing anything rock star-ish? I’m not. Let me know if you need me to come crash your rock star parrr-tayyyy!
