I realize I’m a little late with this, but here it is anyway… Happy Spring! It’s been a while. My parents came to visit for a few days, and like the fabulous planner that I am (ha!), I had set aside the entire day before they came to shoot photos for two new posts. Where are these posts, you ask? Ugh.
The first recipe was a total flop – inedible, I couldn’t even eat it. The next recipe was a much beloved favorite of ours that I’ve been excited to share. It involves a rainbow of root vegetables, a hot oven, and cozy comforting herbs like thyme and rosemary. All good things for sure, but decidedly not spring-y. The opposite actually. Turns out this day was the first official day of spring. Of course. Even better. Nobody wants to turn their oven on to roast squash on the first day of spring, Jill. Needless to say, the roots never got published, though they have a very firm rain check come mid-October, and I’ve been absent for over a week.
