Greetings from a lovely
little studio apartment on west 14th street in lower Manhattan. This
week’s home away from home.
I’m eight days into sixteen
days on the road. SIXTEEN DAYS. WHO AM I?
Let me stop you before you go
on your internal rant on how lucky I am to travel for work. How can I be
complaining while I’m seeing the country on someone else’s dime?
I am VERY lucky. I’m also
very tired. Work travel is fun and exciting and stimulating. But its can also
be lonely. There is a reason I do not live alone people!
It’s not all bad though. I
get to see good friends and family and eat tasty food and pseudo live in places
like New York and Colorado.
But in in the down moments,
my mind always wanders to what Lish and her daughter Brielle are doing on this
pretty California Saturday. Or to my spot on Wesley’s couch watching football
between him and Junior. Or what Mom and Dad will have for Sunday dinner with
out me. And now I’m tearing.
In these moments when I’m
missing my life back home, I focus my thoughts back to what is really important
after I get home.
ALL THE FOOD.
Of course the people are more
important than the food, but the food is pretty damn important.
Thanksgiving this year will
be at my aunt and uncle’s new San Clemente abode (they recently moved down
south from northern California) and I’ve already gotten this dish approved to
bring.
This is an easy twist on a festive
Turkey Day side dish to take to a Thanksgiving dinner where you may not be able
to do much in the kitchen. If you are making it at home it is perfect to pop in
while the turkey is resting.
You will need…
1 lb broccolini, chopped into
bite (you could sub broccoli if you can't find broccolini)
1 leek, white and light green
parts julienned
2 garlic cloves, minced
3 tablespoons olive oil
½ cup dried cranberries
Salt and pepper to taste
Start by preheating your oven
to 400 degrees F.
In a large bowl, toss
together the broccolini, leek, garlic, cranberries and olive oil.
Toss till everything is
lightly coated with olive oil.
Spread the veggies out on a rimmed
baking sheet and season well with salt and pepper.
Roast in the oven till the
leeks are starting to brown. About 10 to 20 minutes, stirring once.
Remove from the oven and
serve hot.
Love and Beer Floats
Angela
Roasted Brocollini with Leeks
and Cranberries
1 lb broccolini, chopped into
bite sized pieces
1 leek, white and light green
parts julienned
2 garlic cloves, minced
3 tablespoons olive oil
½ cup dried cranberries
Salt and pepper to taste
Start by preheating your oven
to 400 degrees F.
In a large bowl, toss
together the broccolini, leek, garlic, cranberries and olive oil.
Toss till everything is
lightly coated with olive oil.
Spread the veggies out on a rimmed
baking sheet and season well with salt and pepper.
Roast in the oven till the
leeks are starting to brown. About 10 to 20 minutes, stirring once.
Remove from the oven and serve hot.
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