How do you take something that is normally awful and turn it into totally awesome?
For example, biking home several miles in a complete downpour.
Add waterproof gear from head to toe.
Exclude the follow factors: my backpack has no protection (laptop was intentionally left at home this day), a homeless man crossing the street laughed at me (a big, bellowing “HA!”), and the tops of my pink striped socks are getting a little damp (but only a little, and only right at the end).
I think if it hadn’t have been for my sopping backpack and subsequent impending doom for my psychology notes and cellphone, I would have kept going. The roads were almost empty, my breaks mostly worked, and I felt like a TOTAL BADASS.
Complete bad-assery. Adrenaline pumping through my veins, pedals spinning round and round, and a slight sense of I’m-speeding-through-the-air-and-still-waterproof-haha-suckers superiority over the umbrella/wind/Midwest-fighting sidewalk dwellers.
This dish is the perfect steaming plate of goodness ready for you when you get home from a rainy night, back from a big homecoming football win (!!), or a snack on a chilly afternoon. You know how I know? Because I’ve eaten this for four days straight. I’ve made two batches. I’ve eaten the leftovers at every meal. And I’m still not tired of it… Isn’t that proof enough that you have to try this? Thought so.
The beautifully colored root vegetables become caramelized on the stove, and when mixed with white wine and broth, they become tender and richly flavorful. The pasta and parmesan create a creaminess that, when combined with the veggies, is absolutely divine. The spinach can be substituted with kale or left out. The root vegetables are entirely flexible/substitute-able with whatever you have on hand or like best! We had fun “Purple Haze” heirloom carrots from the farmers market, as you can see from the photo above. One only had purple skin, and the other had a ring of purple flesh in the middle! My gosh, I love the farmers market. My gosh, I love this meal.