I’ve got Christmas music playing in my head; you know that ever so irritating, stupid song about the shoes (there I said it!)…make it stop! Sorry if I offended you, I just really hate that song.
We’ve just finished a marathon Christmas project that spanned over the last two weeks and someone thought it would be a good idea to listen to Christmas music while we worked! Who’s idea was it anyway?
The project just winding down and I feel like I can breathe again since we’ve returned from Morocco. I love being busy and these little spurts of business keeps things exciting.
It snowed heavily yesterday for about an hour; fortunately it was too warm outside to stick! One of the photographers I follow on Twitter (Edward Pond) tweeted: “Nice try snow. Don’t let the door bump your ass on the way out.” I like it to snow on December 23, a light dusting of new snow on the evening of the 24rth (my family celebrates Christmas Eve and JT’s family does Christmas Day) and a little fresh snow on the 25th. It should all melt on Boxing Day (Dec 26).
And to the recipe. We were finally able to find golden beets, we have such a hard time finding them in Toronto. So we took advantage of the gorgeous golden and red beets, we roasted and made a salad of them. It’s so simple, yet so delicious too! You really don’t need a recipe: oven roasted beets, toasted pine nuts, crispy prosciutto (vegetarians, pls omit the prosciutto), goats cheese on a bed of arugula. We dressed it with a little balsamic reduction and olive oil (truth be known, it was left overs from the shrimp birouat dip we made on the weekend). Such bright colours made me happy on such a dreary wintery day.
Have a great weekend.