|These are iPhone photos because at the time my SD card was being held hostage at an undisclosed location in Skokie. I don't want to talk about it. It won't happen again.|
I am eating licorice and trolling Facebook instead.
I am so backed up on blog posts. I have so many to do.
I have only very recently emerged from the West Wing black hole which wrecked me for a seriously hefty chunk of time, namely, two weeks.
But I am going to be ok because I do not have season three nor any viable means by which to obtain season three, and as long as that is true, I am SAFE and can ACCOMPLISH some things.
First order of business: an autumnal side dish that you might just eat out of the pan and that's fine.
Roasted Sweet Potato, Apples and Pearl Onions
Preheat oven to 400 degrees.
Heat a large pan to medium-high heat before adding a teaspoon or two of olive oil, and then a bunch of (thawed and patted dry) frozen pearl onions. You could spend 157 hours peeling normal pearl onions, but I have better things to do during that time like watch CJ do The Jackal. Cook onions for about two minutes, or until brown.
Add a bunch (this is my measurement, a "bunch") of chunks of apple and of peeled and chopped sweet potato to the pan and place pan into the oven for 10-12 minutes or until potatoes are cooked through.
Remove pan from oven and add a small pat of butter, salt, pepper, and a solid amount of fresh thyme, mixing to melt and coat. At this point your house will smell really good. Pour mixture into a bowl and devour.