Saturday night was rainy, dark, and perfect for inviting friends over and eating comfort food. It was totally last minute, so I just used what I had to make a roasted vegetable herb pasta. I roasted beets (red & gold), sweet potatoes, carrots, mushrooms, and tossed them with thyme, rosemary, olive oil, pecorino, aged gouda, and a touch of white truffle oil I bought in Provence. The veggies were definitely the stars of the dish, which was made apparent as we proceeded to pick every single vegetable out of the pasta straight from the serving dish (sans utensils).
I prepared dessert earlier in the day; an apple strawberry crisp in my beloved Le Creuset ramekins. Crisps are the easiest desserts to make and in my opinion, one of the best. I used my recipe for the peach + blackberry crisp, substituting the fruits and adding a touch of nutmeg.
P.S. Lately I feel so incredibly thankful for all of you. Before I had a blog, I thought "internet friends" were for weirdos. Now, I don't know what I would do without mine. xoxoxoxo