This week’s Sunday was no fun. I didn’t get any treats or special cookies accidentally dropped on the floor. I did get kale, but man, that’s gross. I seriously don’t understand that obsession.
The writer of this blog (no cute name for her because she ignored me yesterday) spent the entire day pulling everything out of the kitchen cabinets. She ran around cursing something called ants and throwing out bottles of bottles of sticky sweet deliciousness just because they were full of ants. I don’t understand.
Mostly I just watched her, and wondered why she hadn’t started making something for me to talk about here. An Ode to Salads was on the agenda, and seeing how I like to sneak over and lick the top of her giant bowls full of weird green things, I thought that was a great topic. Instead she ended up with this:
Boring. I waited for something else, but alas…
…the salad was devoured, and she returned to the ants.
Whatever these ants are, good riddance.
Since you readers didn’t neglect me for ants, I did manage to get you a recipe, though it’s quite easy, not that cute, and larely unexciting.
When You Have Ants and Odds and Ends Produce Easy Veggie Bake
- 3 yellow squash, cut into evenly sized cubes
- 1 leek, thinly sliced into rounds (use the white part and a little of the green, but not all the way to the top)
- 2 T olive oil
- 1/4 smoked paprika (new condiment, and um, wow. definitely worth it.
1. Preheat oven to 350.
2. Combine everything into a bowl and stir well. Pour the ingredients into a casserole/baking dish and bake uncovered for about 20-25 or until the veggies are softened.
3. If necessary, pour over salad to up the interesting factor.