So it’s been nearly a month since I’ve posted. How the heck did that happen you wonder? Well, I moved, or rather re-located if you will. I moved back to my hometown of Houston and was welcomed with a nice humid embrace despite my yearning for fall weather. In addition to the move, I quit my archaeology job in order to figure out and create my “dream job”. So, for the first time in a very long time, I’m sort of job-less. The first week here I felt discombobulated. I couldn’t find basic things like clothes or shoes and was moving through a constant obstacle course of boxes and random stray items. This week, there’s still some boxes and stray items, but I felt it was finally time to make a plan for this space and shoot a post. It’s nice to be back 🙂
Fall is such an inspiring season for me. I LOVE it. It’s by far my favorite season to shoot recipes for and as you may have noticed, its influences sometimes find their way into other posts throughout the year. Although the weather here isn’t really screaming autumn, I’m in full on autumn mode. What better way to come back than with some beautiful fall colored root veggies?
I originally made this dish this past weekend based on an idea that had been swimming around in my head. For this version the only real change I’ve made is to add some lovely pomegranate arils for a contrast of color and a sweet/tart pop of flavor. I think it would also taste equally as delicious with a heavy sprinkling of fresh mint or parsley instead of the pomegranate.
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