Last night, to Patrick's horror, I cooked the blue potatoes. Oh, they're purple, not blue, and I think that might have made it worse. To his credit, he did try them, and upon discovering that they taste just like "normal" potatoes, he ate them. Didn't even share any with his dog.
Roasted Roots: Chop up potatoes, carrots, onion, garlic and (if you have it, which I didn't) celery. Spread out in a pan, salt lightly, add some vegetable oil and toss well, then respread them out and roast with you meat at whatever temperature you're using for an hour or so.
Delicata squash: As Gemma commented, it was wonderful! Cut in half lengthwise, remove the seeds, brush the top with butter and add a couple of small pats to the center, salt very lightly, and roast until fork tender. It cooks faster than acorn or butternut squash (likely because the side walls are thinner), it's softer and less stringy, and it's absolutely delicious.
Of course, Patrick didn't even try it, while Ryan and I both greatly enjoyed it. "Mom, it's squash and you know I don't do that kind of thing." At least that's much more polite than he was as a kid.
Happy Thursday, everyone!
