Georgie Girl

Scroll to Info & Navigation

Snow!!

Oops. Just found this post in my drafts folder. I meant to post it last week.

Waking up to snow on a Saturday morning (i.e. the Saturday that happened over a week ago) is magical. I commented to John just how much I love snow and that I don’t understand how anybody could possibly complain about it. He replied that he would happily do without snow. I guess that’s the difference between a Canadian and an Australian. I’m hoping to instill the same excitement about snow into Charlotte even though she will grow up with it. We bundled her up into snowboots and snowsuit and brought her down into the backyard.

After half an hour I was feeling a bit cold and was kinda done with playing in the snow. I asked Charlotte if she was ready to go upstairs.

NO!!!

So I guess it worked. She loves snow :-)

Dinner tonight included Gwyneth’s maple-dijon roasted winter veggies. SO. GOOD. And so easy. We had it with pork chops + wild rice. 3 tbsp maple syrup 3 tbsp Dijon mustard 3 tbsp extra virgin olive oil 1/2 tsp coarse salt 1/2 tsp freshly ground black pepper 1 large sweet potato, peeled and cut into 3-inch sticks about 1/2-inch wide 4 parsnips, peeled and cut as above 4 carrots, peeled and cut as above Preheat the oven to 425F. Mix together the maple syrup, mustard, olive oil, salt, and pepper. Toss together with the vegetables on a cookie sheet. Roast, stirring occasionally (oops, I didn’t do this) until browned and cooked through, about 25 minutes. Serves 4.

Dinner tonight included Gwyneth’s maple-dijon roasted winter veggies. SO. GOOD. And so easy. We had it with pork chops + wild rice.

3 tbsp maple syrup
3 tbsp Dijon mustard
3 tbsp extra virgin olive oil
1/2 tsp coarse salt
1/2 tsp freshly ground black pepper
1 large sweet potato, peeled and cut into 3-inch sticks about 1/2-inch wide
4 parsnips, peeled and cut as above
4 carrots, peeled and cut as above

Preheat the oven to 425F.

Mix together the maple syrup, mustard, olive oil, salt, and pepper. Toss together with the vegetables on a cookie sheet. Roast, stirring occasionally (oops, I didn’t do this) until browned and cooked through, about 25 minutes.

Serves 4.