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Back in the kitchen.

veggie_bakeFor the last few weeks I’ve been in a sour mood and just completely and totally uninspired. And then Thursday morning I witnessed the most horrifying thing I have ever seen/heard to date involving a neighborhood dog getting hit by I car. I completely broke down. Not only was the event itself completely heartbreaking, but my sobbing on my way to work felt like the cumulative release of weeks worth of emotions I’ve bottled up.

I still can’t stop thinking about Thursday morning, and I can’t forget the images permanently embedded in my mind. Not yet, at least. But I think all that crying restored some balance to my life, even if just a little.

Thursday night I did something I haven’t done in a long, long time: I tried a new recipe. Apple Cinnamon Muddy Buddies (though in my family we’ve always called it “puppy chow”). Not exactly gourmet cuisine, here. But it was a step forward in the right direction, a step toward getting out of this funk I’ve been in. (The recipe is okay, by the way, but I’m not at all a white chocolate fan so maybe it’s just me. My coworkers seemed to love it, however)

Saturday night I hosted my knit group girls over for dinner and movies, and I decided to push myself a bit and make fancy grilled cheese sandwiches with Muenster cheese, tart apple slices, and turkey with roasted veggies (pictured above) on the side. The roasted veggies? AMAZING. And so perfect for this cool fall weather we’re experiencing. I peeled and chopped two sweet potatoes, half a bag of brussel sprouts, a red onion, and two Fuji apples and drizzled olive oil over the whole thing, added salt and pepper, and roasted the whole thing at 400 degrees for 45 minutes, stirring every 15 minutes. Before serving I sprinkled crumbled feta cheese on top. SO GOOD. So simple. I think next time I might add some sausage to the whole thing and just call it a meal entirely.

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