Wednesday, August 10, 2011

In Which I Contemplate Sneaking Vegetables into Cupcakes

For dinner last night I prepared a marinated pork tenderloin with roasted beets and green beans and, while one might think that roasted green beans would be less than tasty; one would be wrong. Roasted beets are likewise delicious and, since both the beans and the beets came from my garden, the meal was certifiably organic, my sweat being the most questionable thing sprayed on the plants all summer long.

Not that I tried to spray the plants with sweat; that would be gross.

And now you are totally picturing me standing in my garden, spraying my plants with sweat. I am so sorry.

Let's move on, shall we?

Anyway, in addition to the beets, beans and pork, we also had a side dish of sauteed squash and peppers, also from the garden. Then, since it was like, a theme or something, I also made a cucumber salad (guess where the cukes came from, go ahead, guess) as well as a green salad. It was like, Gardenpalooza in my kitchen. I am, as you can probably tell, quite impressed with my prowess in the garden this year.

Now, if only my offspring would, you know, eat the vegetables I worked so hard to grow. As it stands, The Teenager will pick at the beans while the Man-Cub actively gags if required to try a taste of anything not of the leafy variety (lettuce, I'm talking about you). In addition, both children appear to require massive amounts of Ranch dressing in order to choke down any produce not ending in Y (strawberry, cherry, blueberry, raspberry, ) and I ask you; where did I go wrong?

Really, where?

1 comment:

  1. Sounds like a great meal. Too bad for the kids! Roasting the veggies really makes then taste great - even Brussels Sprouts taste good roasted. (Really!)