Nope. Nothing to do with corn. Just ran through my head.
Funny thing happened. I went to the beach for the first time in about a year... and it rained for the first time in 6 months. Imagine: if I had gone 5 months ago, Los Angeles wouldn't be having a water shortage right now and Matt would be able to do all the cannonballs he liked.
And on a side-note: if your job is to be a killjoy who talks down to people for a career, leave it at work. I'm 24. It doesn't have to be like that.
Why is it that elementary-school teachers oftentimes act like everyone is their student?
The point is that me + beach = rain for LA = big splashy diving.
Here's another recipe.
No, I have no focus today.
Roasted Veggies I Happened To Have
- yellow squash
- brussel sprouts
- olive oil
- parsley, chopped
( - rosemary, finely chopped
( - grated parmesan cheese
( - breadcrumbs, italian style
( - salt
( - garlic powder
Heat your oven to 425 degrees! DO IT!
Chop the veggies into chunks so that each piece is about 1 to 1/2 inch. Leave the onion chunks bunched together. Or, you know, don't. In fact feel free to substitute whatever other veggies you might have. Give it a whirl. (FYI, whole garlic cloves would be a great addition but I didn't have any.) Anyhow, spread the veggies out to an even layer in a roasting pan. Drizzle them with some olive oil and give em a good rubdown so that they are well coated. Yes, with your hands. Now, take all the "topping" ingredients and mix them together in a small bowl. Basically make enough so that some of it can get on each piece of vegetable. Sprinkle your mixture over your spread and make sure you get a fairly even coating. Don't be afraid to get your hands back in there. Finally, sprinkle the parsley on top. Put it in the oven for about 45 minutes...ish. It's hard to account for all ovens, so I usually would check the progress about 30 minutes in. Just be smart. And if you like your stuff crispy, heck! Try an hour!
Frickin delicious. Makes good leftovers too.