Editorial
Front Page - Friday, October 30, 2009
Kay's Cooking Corner
Kay Bona
This past weekend, our family, along with hundreds of other families around the states, ventured out with kids in search of the Great Pumpkin. In our case it was the GRAND-child who lives in Memphis, and we were looking for “ponkins” to place on the doorstep. We really enjoyed our time ‘ponkin’-hunting with her, but I’m sure no more than all the rest of you who had little ones with whom to enjoy this trip.
I remember just a few short years back when I would go by myself and purchase a pumpkin (how we pronounced it then) from the local grocery. I did it for the little children that would be visiting us that evening dressed up in the scariest thing they could possibly think of, but it was something done more for the enjoyment of others – not necessarily me. The next morning I would just grab it up and toss it. No memories.
This year, however, Don and I did it together with and for Paige. Not only did we go get a ‘ponkin,’ we did it per her instruction: “No, don’t get that one, KK, get that one.” All the while, she was in the play yard of the pumpkin patch, pointing a finger and keeping a close eye on which ones we were looking over.
Life, the things you do in life, and the reasons you do them, change constantly as years seemingly zoom by. Even something as simple as choosing a pumpkin. We got one with warts on it, then a white one, then some “baby” ones, and last but not least, the customary orange one. Now they are all neatly arranged by our front door.
Well, not all of them. Some of the “baby” ones made it inside and are now somewhere around this house. I’m sure I’ll stumble across them today as I am cleaning. But, as I toss the pumpkins this year, I will smile and think of my beautiful granddaughter. Good forever memories.
Fall would not be the same without pumpkins. Neither would it be the same without sweet potatoes, which are one of my favorite vegetables — anytime of the year really, but mostly in the fall.
Last week on my way back from picking up Paige in Memphis, I passed two pick-up trucks with the beds piled high with sweet potatoes. It just looked comforting and made me start thinking about Thanksgiving and sweet potato casserole.
Another way I have found to prepare sweet potatoes is by roasting them. They are fantastic when they are roasted. I had a roasted sweet potato-vegetable mix last year with Thanksgiving dinner. I didn’t fix much of it because I wasn’t sure how well it would go over, but it was one of the first dishes cleaned out.
Here is a recipe similar to that one. Really, the only difference is the brussels sprouts. I used carrots. However, this recipe is great, and so very heart-healthy. You just can’t say some of the names of the vegetables that you are using in front of certain people – until certain people have started eating and compliment you on it! At least that is the case around my house.
Roasted fall vegetables
1 1/2 pounds sweet potatoes
1 pound brussels sprouts
2 medium parsnips, cut into chunks
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic
1 large red onion
Olive oil cooking spray
Preheat oven to 450°. Combine all ingredients in large bowl; toss gently with olive oil. Coat large broiler pan with cooking spray and arrange vegetables. Bake 35 to 40 minutes or until vegetables are tender and browned, turning once.
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