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Roast Forth

September 19, 2011

I don’t blog. It’s not because I don’t love you, it’s because I’ve been functioning at low levels due to a low potassium level, and or dehydration. Leave it to pregnancy to find new and special ways to punish me!

It’s a really good thing Henry is swirling around being so hilarious and charming, reminding me that this is worth it, reminding me that I would not have traded this opportunity to know Henry for anything on earth. However, the Henry trauma is now a story, a memory of heartburn and hardship, but a polished and patina’d one with all of the good good qualities of a novel and none of the bad bad qualities of actual sleeplessness and reflux. So at the same time that I am hopeful about this child whom we call Rainbow, I’m flattened. I wish I had, I don’t know, help. A nap. The renewed ability to regulate my blood pressure. A four-day, three-night vacation from my own saliva.

Write about what you know. Well, one thing I have learned about this weeks is trying to get enough potassium into my diet.

Don’t worry: if you’re not struggling to keep fluids in and down, chances are great that you have potassium covered. So don’t go out of your way to potassium load, because one thing I’ve discovered is that people who purposely potassium load turn quickly into magnets for huge, scary insects. Yesterday I was stung by a bee and then an hour later, smacked in the head by my husband who, while not an arthropod himself, was wheeling around trying to protect me from a wasp who was about to sting me.

And we will not discuss the roach incident.

I will now deftly switch from the topic of roaches to the topic of cooking. How deft!

Do you know what has a lot of potassium? Potatoes. They are also delicious. Along with some salmon and some asparagus—also great sources of potassium—my husband roasted some potatoes for me the other day. He chose new ones chopped and olive oiled with onions and garlic and sea salt. My GOODNESS. It’s roasting season, people.  Get thee to the oven and roast.

In fact, whether you need more minerals are not, take any vegetable you want who isn’t a leaf—beets, brussel sprouts, onions, garlic, peppers, asparagus—and slice and rub with olive oil and salt and pepper if you wish (try white pepper!) and put it into a hot, dry oven. Leave uncovered and roast until done. Enjoy the sweetness, the saltiness, the brown crinkled bits at the edges.

Go forth and roast things for yourselves. Or take a cue from my husband, who made me feel so much better in so many ways when he made me my potassium-rich dinner, and roast things for me.

8 Comments leave one →
  1. September 19, 2011 10:25 am

    We are not all entering roasting season. Or, perhaps it is better said that some of us have been in roasting season now for some three and a half months, with the small disclaimer that we are roasting in our own skins down in Texas.

    Still, my favorite thing to roast, even right now–in our tiny toaster oven, which does not heat the house up by a hundred thousand degrees when we use it–are bunched carrots, unpeeled, heavily scrubbed under hot water to get the bits of dirt and grit out, slathered with softened butter, sprinkled liberally with sea salt and cracked pepper, left in the oven for twenty-five minutes (at 400 or sometimes 410 because the buttons on our toaster oven don’t always work the way they’re supposed to). Use bunched carrots, though, and not the loose carrots or the bagged carrots because what’s special about these is that they’re still sporting the tiny tendril at their tips, which caramelize and become crunchy and beautiful in the oven. Also, it’s nice to walk around with all those green carrot tops sticking out of your grocery bag.

    Bunched baby carrots are also spectacular, but maybe don’t roast these so long on account of how they are babies.

  2. Karen permalink
    September 19, 2011 10:56 am

    You didn’t look flattened yesterday Meredith, and it was lovely to see you. And HENRY- he is going to pierce some young ladies’ hearts clear through with those eyes, whoo boy. What a beautiful little boy!

    I’m glad you’re getting some help in the cooking dept. The meal you described is one of our very favorites. And- renters that we are- until the heat comes on, we’ll be roasting a lot. Ha!

    • September 21, 2011 1:28 pm

      thanks, you too karen! as you said about your own gorgeous child — could it be a mess up at the hospital? roasting before october 15th makes a lot of sense! (we have to do that, even when we own.)

  3. Michelle permalink
    September 19, 2011 12:18 pm

    Reading your blog is now a guilty pleasure, because as I laugh I am thinking, “She’s actually pretty uncomfortable with that awful spitting thing, and it’s happening to her All The Time.”
    Meanwhile, in the oven … my aunt shared some roasted kale she’d made, and I was amazed. How could they be possible and how could they be so delicious? Salt and a tiny bit of brown sugar dusted on crispy bright green roasted leaves. Mmmm.

    • September 21, 2011 1:27 pm

      sugar on kale! it’s what makes veggie booty so good! that and the lack of any real vegetables in veggie booty. i still love it!

  4. September 19, 2011 7:33 pm

    I actually do roast leaves, too. kale leaves. It makes them into kale chips. I think they’re yummy, but the two boys in my household don’t agree.

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