The oven needs a break

Between my cooking, my mom’s cooking, and the mountain of leftovers, I don’t think the oven has been off for more than 10 minutes all day! At one point, I went into the freezer to retrieve some frozen turkey carcasses for mom’s turkey soup, and I happened upon these little treats:


When I was visiting over the summer, I found a bottle of lavender syrup left over from a family trip to Canada when I was about 16 (over 10 years ago!). Thinking the syrup might be stale, I simmered it a bit and then spooned quarter-sized drops onto wax paper to make little lavender candies. Apparently, they’ve been sitting in the freezer for the past six months, layered in their wax paper. I snacked on three today, and they taste as good as new!

While waiting for lunch to cook, I also snacked on quite a bit of the batter and ingredients for these muffins while mom was hard at work on them.

For lunch, I scanned the fridge for anything nearing the end of its lifespan, as usual. I came up with these:

wrinkly peppers, eggplant, carrots

wrinkly peppers, eggplant, carrots

Which became this:


Roasted at 450 for 40 minutes with olive oil, red wine vinegar, garlic, sea salt, and freshly ground black pepper:


Steaming, on top of lettuce (the very very last of it!), and sprinkled with feta and toasted walnuts:


With three more “latkes” on the side:


PHEW! The oven and I are going to take a little rest now. Check back later for a very exciting dinner!!

2 thoughts on “The oven needs a break

  1. Ben says:

    Sarah- You need to be on a cooking show. Seriously. If I was reading this as someone who didn’t know you, I would thing you were a graduate of a culinary school. You seem to know all the basic combinations and foundations that make food taste great. Maybe I’m inexperienced with the cooking side of food (certainly not the eating side) but I think you have potential in this world. Give up whatever you’re doing, and send this to Rachel Ray… I’m sure she would love what you’re doing…



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