Savor slow food

Thursday already? Ahhh but I was totally on top of it this week; I had this week's Living Lovely challenge done by Tuesday. :)

We had one glorious full day of sunshine this week so I took the opportunity to pull the last of the carrots from the garden before they floated away in the deluge. They. were. huge. And sooooo sweet smelling. And why didn't I take a photo of them?!

One of my favorite things to make and eat is a big pan of roasted vegetables. Chicken usually goes into this - a whole chicken I mean - but I only had a few straggly pieces in the bottom of the freezer so that is what those pale things are in my pan.

I usually make it slightly different each time but in this scenario I used three things grown by me: carrots, yukon gold potatoes and elephant garlic. My other ingredients were an onion, the last of some celery stalks and the chicken breast pieces.

I sprayed my pan with non-stick spray, peeled and peeled and peeled and chopped and chopped and chopped vegetables while listening to a long list of music on my mp3 player and then sprinkled everything with lots of rosemary and some Herbes de Provence.

This particular brand mix consists of thyme, marjoram, rosemary, basil, fennel, sage and lavender. Yes, it has rosemary but I added plenty more. I really like certain herbs.

Then I placed the chicken pieces on top (I put them in frozen since they were so small) and poured a can of chicken broth over the whole and baked at 350 degrees for an hour and a half, stirring occasionally. I ended up turning the broiler on for about 15 minutes afterwards so my chicken didn't look so anemic. It also put a nice crisp on the top layer of potatoes.

My favorite thing this time ended up being the garlic. A big clove of roasted garlic is oh so good!

If my recipe is a little too free-thinking for you, I was inspired by this one, I just didn't have all the necessary ingredients.

Considering most of the ingredients were grown by me this was really slow food - and I enjoyed every minute of it.