as much as i hate to admit this, it’s turning into fall around here. we’ve been having lovely, sunny days in the 70s…but there’s a cool breeze that wasn’t present last month. and the evenings are getting darker earlier. and the trees are changing colors and dropping their leaves.
this quick bread contains so many of my favorite foods that i couldn’t help but make it as soon as i saw the recipe posted over on (never)homemaker‘s website.
um, somehow it’s my blog’s four-year anniversary. i know, i can’t believe that i’ve been blogging for four years either. or that i have somehow posted 207 recipes since july 2008!
ok, so i know that it’s the day after the fourth of july, so this apple pie post will not help you prepare for independence day festivities.
you guys, i’m buried under loads of final papers and projects. but i couldn’t wait to share this recipe with you – it’s so good! during the fall and winter, we make roasted vegetables almost every week with a mix of beets, potatoes, sweet potatoes, parsnips, and an onion tossed in olive oil, salt, and pepper, and serve it over warm polenta (see the 2012 amendment at the end of the post).
