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Hosting vegetables to side with.

December 1, 2013

Roasted pumpkin

 

It’s been a long time since the last time I posted anything. The past year has been a frazzled blur. Returning to university and being in the classroom as a student teacher after 25 years has probably been the hardest thing I have ever done. Without the support of The Italian, my two boys and a very helpful neighbour, I could not have done it. A lot of things got neglected this year so that I could focus on my studies and teaching practise. The house has not been the cleanest, the laundry pile was forever sky high and there always seemed to be things that were slipping past me, but that I let go because I’ve learned to prioritise. Meals were often rushed affairs and baking is a distant memory. I missed watching the boys compete in their sporting events and did not attend assemblies and morning teas with other mums. The boys, although disappointed aren’t worse for wear.

But, now as I write this it is finally all over. I am thankful that from somewhere deep inside I found the staying power to see things through to the very end, even though there were days that I felt like nothing more than throwing in the towel.  I hope I have set an example to my own children that staying the distance is important and that giving up is never an option no matter how tough things get. All the hard work has been worth it, because the cherry on the cake is that I have been one of the few students who has managed to secure a full time teaching position for next year. I am thrilled to bits and after I get the house in order and get through the ironing and sort out my study and the piles and piles of paper and can begin to focus on the year ahead and start preparing myself for my very own classroom.

I hope to be more active on my blog and breathe a little life back into it. I hope you will stick around and check back from time to time to see what the new year brings. With Christmas around the corner (can you believe it?) everyone will be frantically planning their holidays and menus. I have no idea what we will do yet, except that I would like to have a typical Aussie Christmas…which means seafood and salads. I have already started to look in my cookbooks for inspiration.

Talking about inspiration, I have been following Straight into bed Cakefree and Dried for some time now. It’s one of those blogs that if you are gluten free (and even if you aren’t) you need to subscribe to. Naomi Devlin does a fantastic job of sharing gluten free recipes and even runs classes at River Cottage in Devon, UK. If I lived there, I would be attending her classes at the drop of a hat! Anyway, I meant to be hosting the November edition of  Go ahead honey it’s gluten free, but of course with all that was going on it was impossible to pull off. I did take photographs though. Photographs of beautiful, golden pumpkin that was roasted to sweet perfection and served alongside a roast. Pumpkin is one of my most favourite vegetables. I love roast pumpkin and sage risotto, pumpkin fritters are a favourite from my childhood memory bank and cooled roast pumpkin often features as a salad with baby spinach and roasted pumpkin seeds. I thought that with Christmas just around the corner you might like to share the vegetable side dishes you think you will be serving up. My offering for the Go ahead Honey it’s Gluten-Free will be roasted pumpkin with sage and garlic. Since it will be warm here over Christmas, we will certainly be eating salads, so mine will feature in a baby spinach salad with either roasted pumpkin seeds, or perhaps with crumbled gorgonzola and toasted walnuts. That sounds delicious doesn’t it?

To make the pumpkin is too easy. Simply cut into wedges and cut the hard outer skin off. Then drizzle generously with good olive oil. Sprinkle with fresh sage leaves and chopped garlic, some sea salt and black pepper. Pop it into a hot oven and roast until golden, and just cooked through.  There is nothing to it. Eat alongside your favourite roast or wait until cool and serve with baby spinach leaves and some nuts as a lovely salad.

Roast pumpkin3

 

 So, how about sharing your ideas here? Do a post on your favourite vegetable side. Send the link to your post to edwinacottino@mac.com and I will do a round up right here at My Mezzaluna ready to share with the world in time for Christmas. I can’t think of anything nicer to do this time of year…the perfect gift. Mention your participation in Go ahead Honey it’s Gluten free and link it to this post at My Mezzaluna. I will feature your recipe and link it back to you. Send me your links and and a photo by the 15th of December 2013. This way we are all sharing a little love and vegetable inspiration for the feastive and otherwise table.

Regards

Edwina

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