I know, I know. I’m the worst.
I haven’t written. I’ve been in a hole of nine-to-five-ing. During the week I’ve been getting up to exercise at 6 am and not getting back home until almost 7 pm.
I’ve been cooking all along, but mostly after the sun is almost gone and there’s no pretty light. The food itself hasn’t been the cutest. It’s been nourishing combinations of vegetables that don’t necessarily look that great, but it’s exactly what I need.
And eggs. There’s been a lot of eggs consumed.
On the weekends, I’ve been cooking too – and even taking a few pictures of the process. But mentally I’ve just been too lazy to put words to paper/screen. That’s real life.
I’m going to do better. I just need to find a new rhythm to my writing, cooking and photography that fits in with my real person job.
It’s a work in progress, but I’ll get there.
With the late summer and early fall weather we’ve gotten both butternut squash and eggplant in our vegetable delivery box for a few weeks in a row. I’ve cooked these two together in quite a few ways – with Moroccan spices in the slow cooker and roasted on a baking sheet. With quinoa, atop a bed of greens, with lashings of sriracha, and with a poached egg on top.
I would never necessarily think to put these two vegetables together, but they’ve been a surprising hit. They’re meaty and filling, complex and satisfying – the butternut squash brings a sweetness and the eggplant, an earthiness.
I thought about calling this a pasta-less lasagna but I landed on Vegetable Bake. The layering aspect along with the ricotta, pesto and tomato sauce is totally reminiscent of lasagna, but calling a pasta-based dish pasta-less is just straight up inconsiderate.
