“Admire as much as you can, most people don’t admire enough.” – Vincent Van Gogh
There are so many striking houses to admire in the Twin Cities… it was a weekend of house tours a couple weeks ago. I spent Saturday with John admiring suburban beauties at the Docomomo Modernism tour, then Sunday with Beata admiring exquisite historic homes in St. Paul.
RECIPE OF THE WEEK
It’s fall.. time to celebrate the wonderful bounty of vegetables. This recipe from hungryhappens.net also called for eggplant, but I omitted that one… it was still good!
HONEY BALSAMIC ROASTED VEGETABLES
- 2 bell peppers, cut in chunks
- 2 carrot, peeled and cut in chunks
- 1 red onion, cut in chunks
- 1/2 pound Brussels sprouts, halved
- 1 jalapeno, sliced
- 1/4 cup olive oil
- 2 teaspoons dried thyme
- salt and pepper, to taste
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
Toss the veggies together with the olive oil, thyme, salt and pepper to taste to coat. Spread them out on the pan and roast for 20 minutes
In a small container, whisk together the balsamic vinegar and honey.
Remove the pan from the oven and pour on the balsamic mixture. Toss gently, spread out and roast again for 10-15 minutes until the sauce has thickened.
