<<~ It's a chilly day here today and I'm waiting on a batch of bread to rise, so I can bake it off later this afternoon.
Right now, though, I'm actually roasting some vegetables (brussel sprouts, carrots and parsnips with almonds): I wash them up and dry them off and then I dress them lightly in a rosemaried Olive Oil and sea salt and they're roasting in the oven @ 425 degrees. Can hardly wait to eat them (especially the fresh baked bread).
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