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Monday, January 9, 2012

Simplify: Roast Those Vegetables & Cut Thy Hair

That's my advice. You should roast more vegetables and you should probably cut your hair. Both are easy and leave you with great satisfaction.

Winter Vegetables ~ Roasted: 

4 carrots, chopped into 1/2" dice
5 red potatoes, chopped into 1/2" dice
2 cups of brussel sprouts, either cut in 1/2 if large or left whole
olive oil
salt & pepper

Heat oven to 425. Chop all vegetables so they are more or less the same size. Toss with olive oil, salt, and pepper. Arrange on a baking sheet in a single layer. Roast for 30-40 minutes or until golden.

Then, make a hair appointment. Walk up the street to salon, read magazine, sip coffee, stare into space.

I cut 10 inches off of my hair once before - it was 2007. I was unmarried, living in Boston, working at a creative firm, going out at night, running along the river, and wearing really cute clothes every day.

Doing it again took me right back to that place - a place I felt I could never get back to. Not with a toddler, unending chores, sleepiness, and constant attachment. I feel good. And now maybe people won't think I'm Dylan's nanny because I have an actual hair style!


  1. You look very stylish and liberated! And the roasted vegetables look so yummy! I think I have to run to Whole Foods to pick up some brussels sprouts so I can make this dish tomorrow!

  2. Looking good, lady! Thanks for the inspiration- I will be shamelessly copying your ideas soon. :)

  3. GREAT post. Love the simplicity of the roasted veggies - paired with quinoa, brown rice or Israeli couscous, a perfect dinner. (Love your new haircut, too!)

  4. Thanks - you are all so sweet! Try a big bowl of these veggies topped with a poached (aka very runny!) egg...delish.

  5. LOL!
    Just this morning I was thinking I needed a haircut...
    and just this morning I bought a bunch of veggies to roast....
    You are SO RIGHT!

  6. My problem with roasted vegetables is that they never last long enough for leftovers. <3


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