Last night we made chicken breasts, kasha, and roasted beets from scratch. The beets take 45 minutes in the oven, but when they’re done the skins just slide off and they are good. The 1/4″ of water in the bottom of the pan is an impossible red color, and results in a very beautiful pink when applied to paper (see below). Ben did the bird in a peanut sauce and soy sauce marinade, then pan-seared in a skillet. We’d intended to eat the beet greens as well (sauteed in olive oil and garlic), but they’d been in the fridge for almost four days– too wilted to bother with. Instead we added some shoepeg corn as a second veg.
Here are some more drawings.