We have been in Augusta almost 7 months. In some ways, it feels much longer and in many ways, it feels like we just arrived. Many people have asked if it has been a huge culture shock moving from New England to the south. Of course, in many ways life here is very different. I am a Yankee after all. But in other ways, it is very similar too. The kids go to school and have after school activities, Kelley goes to work. Kids have friends they connect with and enjoy and love their school, just like home. People here care about their families and home life and in many ways, life here is very similar to our world up north. Instead of professional sports, people are crazy about college sports - but they still love sports. People put ferns outside their homes, in addition to other southern loving plants and flowers, but everyone still has gardens. I feel very grateful and appreciative that we have settled into life here so smoothly but I really do miss my life in Massachusetts a great deal too. Spring into summer are my favorite seasons up north, and I am feeling quite nostalgic today.
This past weekend, Kelley and Sosie spent the weekend together while Sage and I went to our first soccer tournament two hours away in South Carolina. It was the first time we were separated since we moved here and it was a great experience for us to spend quality time more one on one. Sage and I had a fantastic weekend, playing four games, bonding with the team and their families. Sosie and Kelley had a great time together going to the farmers market, out to dinner, going for a bike ride and having a playdate. Special moments that won't be forgotten by either parent or kid. Sunday dinner was a nice reunion.
In honor of Virginia's amazing save this weekend that won our tournament, time to put on Meet Virginia by Train and get cooking!
This dish I made on Friday before we left for the tournament. It has to be one of my very favorite meals lately and one the kids are a little burnt out of because I have made it so often recently. It comes from Smitten Kitchen and apparently is inspired by the version in Goop. The dressing is in the Smitten Kitchen cookbook. It is a great weeknight recipe.
Miso Sweet Potato and Broccoli Bowl
Serves 4, generously
For the bowl
1 cup dried rice or another cooking grain of your choice
1 to 2 sweet potatoes (about 1.5 pds)
1 large bundle broccoli (about 1 pound)
1 to 2 T olive oil
kosher salt and pepper
1 tsp white sesame seeds
1 tsp black sesame seeds
For the miso-sesame dressing
1 T minced fresh ginger
1 small garlic clove, minced
2 T white miso (the mildest kind)
2 T tahini
1 T honey
1/4 cup rice vinegar
2 T toasted sesame oil
2 T olive oil
Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions. (I typically use brown rice and cook in chicken broth but she recommends getting fancy and inventive with different colored grains).
Peel sweet potatoes and cut into 1 inch cubes. Cut broccoli into bite size little trees. Coat one large baking sheet with a thin slick of olive oil. Layer sweet potatoes and sprinkle with salt and pepper. Roast for 20 minutes until browning underneath. Flip and toss chunks around, adding broccoli to the tray, adding a little more s&p. Roast another 10-20 minutes until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they are cooking unevenly. (I end up roasting both at the same time often as seen below and it comes out fine).
In a small skillet, toast the black and white sesame seeds until fragrant. Let cool. (I often do this in my toaster oven).
While vegetables roast, prepare the dressing. Combine everything in a blender and run until smooth, scraping down sides once. (I do not use a blender and mine comes out completely fine). Taste and adjust seasoning as needed.
Assemble bowls: Scoop some rice/grains into each, then pile on roasted veggies. Coat lightly with dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.
Have a spectacular day!
No comments:
Post a Comment