Where I am, the high tops of conifers are draped underneath a veil of fog just thin enough for a few branches to poke through. The ground is missing the crisp touch of frost, and is instead drenched in a blanket of condensation to be lifted once the day begins.
This is not quite the Vancouver I grew up in, but the humidity made the air familiar as I drove down Dewdney.
I am not quite the one who left three years ago, but the few I was about to visit were so much a part of me that setting foot back in their corridors did not seem like an act of trespass. And for all the roots they gave me, I was grateful.
Every good gift
and every
perfect
gift
is from above, coming down
from the Father of
lights
with whom there is no variation or shadow
due to change.
James 1:17
Roast Vegetables:
- 1 mini pumpkin, seeded, diced
- 3 small sweet potatoes, diced
- 1 carrot, diced
- 1 small onion, diced
- 2 tsp sea salt
- few rounds black pepper
- 1 tsp smoked paprika
- 3 tbsp melted coconut oil
Toss all ingredients together until evenly coated and roast at 450 degrees F for 25-30 minutes or until tender.
Charred Scallion Dressing:
- 1 bunch scallions
- 3 tbsp unsalted butter
- 1 tsp chili flakes
- 2 strips lemon zest
- 1/2 lemon, juice only
- 12 almonds, toasted
- 1 tsp sea salt
Char the scallions on a grill or on your stove’s electric coils.
Brown the butter on medium heat until the milk solids are well-browned and the butter is very nutty. Remove from the heat and stir in the chili flakes.
Place all ingredients in a food processor and blend into a chunky paste.
Serve the roast vegetables with the scallion dressing. This dressing is also great for sandwiches or to stir into puree soups.
Bonus question: who inspired you in 2015, and how? Let me know in the comments below, I’d love to hear your stories!
coco et cocoa 