I’ve been sick for four days and it’s pretty annoying, especially as I went to the doctor today to be told “it’s a virus.” Translation: “You’ll get better at some point.” Although I knew that most of my students had been sick on and off in the last few weeks, most with strep, I hadn’t been sick in years and was feeling fairly impenetrable to germs. Ah, pride goeth before a fall, I guess…
So in between dropping Roya off at school and my 9:15 doctor’s appointment, I decided to look for some hot chocolate in Mt. Horeb. There used to be two reliable places: The Sugar River Coffeehouse (now defunct and not yet reopened as the Summer Houses) and The Blue Sky Cafe (now reverted back to Schubert’s Cafe and Bakery). I decided to try Schubert’s, but when I asked for soy milk, Jerry Schubert repeated it back to me questioningly, as if it were words he had never pronounced before and weren’t sure what they meant. So I thanked him politely and left. The next stop was Sjolinds Chocolate House, what Claudia calls “The Cake Shop.” I had never been there before but everyone says it’s great. To my disappointment, there was no soy hot chocolate on their extensive menu, and I was resigned to ordering a cup of tea, but still decided to give it a try…. and when I asked, they did have it! I had the best dark-chocolate hot chocolate of my life, I think, and will definitely go back again. So should you.
So we’ve had a lot of beets to use lately. On Friday night I made roasted beets, and they came out really well. Papa loves beets, and he loves roasted vegetables, so this was a great way to use them. Here is the recipe I used, adapted from Cooking Light.
12 beets, peeled and halved or quartered
2-3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons balsamic dressing or balsamic vinaigrette
Preheat oven to 425° F.
Place the beets on a large baking pan and toss with the oil, dressing, and salt and pepper.
Transfer to the oven and roast until tender and browned, about 1-1/2 hours.
Yep! It was easy! And good….