I am amazed to report that since the Man was off on Friday, Saturday and Sunday he managed to empty 2 of the 3 bookscases in JR's room. The books are still there, boxed up, but the bookcases are OUT OF THE HOUSE!
He was stranded home with the girls on Friday. It was a school holiday and he was off with them. And I had his car because mine is in the shop--that's a story for later. So he had no reason NOT to start the work. Heh, heh, heh...........
As a reward for his hard work, I made one of his favorite foods with dinner--roasted potatoes, and onions. And garlic. Lots of garlic.........
My method comes from Deborah Madison's wonderful Vegetarian Cooking For Everyone . We often use other root veggies such as rutabaga, turnips and parsnips in this in addition to the ones here, so try your favorite combinations.
I am not going to give you a formal recipe. Simply get a large pan (at least 9 x 13) and line it with aluminum foil. Toss in lots of chopped potatoes. You can use red, white or a combination. Don't peel them--just clean the skins thoroughly.
Add chopped onions, or better still, small halved white onions, such as "boiling" onions.
Add PEELED garlic cloves. They are SO delicious when they are roasted and the flavor is mild, so add plenty!
(Fast way to remove the peels--pop cloves in boiling water for 1-2 minutes, then drain. The skins will slide right off)
Pour olive oil over the veggies and toss to coat. Add black pepper to taste. If you like, add a bay leaf or two as well.
Bake in a 450 degree F oven for about 25 minutes. Toss again and continue to bake for 15-25 minutes more, or until the potatoes are tender.
And now, on to the third bookcase next weekend.
I hope..................