I choose writing.

I pondered.
I'm writing.

It's just too sweet to consider and lay down a strings of words as they become one thread to another. An idea, a thought, a story.

Today I chose someone else's writing. Here's a wonderful string of words, ideas, actions that will end up a tasty plate for you.

So here is David Leobovitz's fabby way to roast tomatoes.

This is my before picture:

If I showed you the after picture, you'd want to eat them and you can't because they went so fast it would make your head spin. They were sprinkled with a little mineral salt, thyme and chopped garlic before they hit the oven.

My friend Claudia found Kumato tomatoes at the 99 cent store. (Those are the dark green/brown faces amid the reds.) They are super delicious. So there's your start. Go make them! Report back.

Tonight? Romanesco.

I'll dispense with the, "why, your cauliflower looks like a horny toad!" comments and skip right to this. I'll slice it and toss it with olive oil, salt and lemon juice. Pop it in a 350 oven and let it roast until it begins to caramelize. Then, for the last 5 minutes, I'll add minced garlic, a clove or two, and Romanesco, here we come.

Tonight, it will sit next to a turkey breast with a mild cranberry stuffing and some roasted winter carrots.

I'm looking forward to dinner.

Have you tried this crazy looking veggie?

Kohlrabi! Who knew?

Oh my, my! I just cut my first kohlrabi, this huge sputnik-looking veggie into pieces. What a revelation! Into my salad adding crunch and yum. Soon to be in the next salad I dream up.
Now, the sad truth is that I've spent many years avoiding the kohlrabi. (Someday there will be a revealing post on my mid-western grandmother's cooking and her penchant for white roots: turnips, parsnips, rutabaga and kohlrabi. My pre-teen heart could only say, "yuck!")

So here I find myself, thinking about kohlrabi.
With lemon, olive oil and a bit of Pecarino Reggiano.
Kohlrabi and fennel.
Kohlrabi, my new love.
All from a box of organic veggies, delivered by my Monday morning milk man.
Do you like kohlrabi?