Blissful Moments: You Know Who You Are...

So, I have recently been chastised for my lack of posts by a friend. Though she may go nameless here, she will have to put up with a bit of rib jabbing. Actually I had planned on coming back this week anyway, it has been way too long. Things had been CRAZY busy here for a while. You know that kind of busy where you are lucky to be wearing clean clothes and sometimes you actually forget to eat a meal. Haven't been that busy ever? Good for you! I don't like it and am glad it is over. But I figured if I don't have the time or energy to do my laundry then I have no business blogging. Plus I figured you guys didn't want to see pictures of my dirty laundry.

So...moving on...this past week has been a good one. We have started back into our routine of school (yes that was sacrificed as well) and I have pics and stories to share later this week. This week was also a big one in that last night was our first freeze. I hurried to salvage anything I could out of my garden. I also helped my friend, yep the same one named above. She and her family own a farm and I have had the ~~insane crazy~~ ~~exhausting~~ wonderful privilege of working once a week with her in the field as she grew produce for a CSA she has. This was my third and last year being a part of this. I have learned much, laughed a lot and made a wonderful friend. It is in honor of this friend that I have written this post. While we were harvesting some of her beautiful produce I shared with her one of my favorite fall recipes, and I thought I would share it with all of you too!

So I present:

Bountiful Fall Tortelini Dinner

(with veggies from Nature's Bounty Farm)

You will need a variety of root vegetables, tortellini and Italian Dressing

Here's My line up: parsnip, rutabaga, carrot, sweet potato, white potato, red onion and garlic.

You can use any selection of root veggie you want. Just depend on what you like or what you have on hand. But I find the more variety, the tastier the dish.

You need to wash, peel, trim and slice all the veggies into french fry size pieces. Toss them in a bit of oil of your choice and some salt.

After Roasting them at 425 degrees for about 30 minutes, they will be slightly caramelized and yummy. While they were roasting you should boil some water and cook the tortellini so that it is done around the same time.

When both are done, place the still hot and steamy tortellini in a LARGE bowl.

Add in the root veggies and 1/4 - 1/2 cup Italian dressing, depending on your taste. You can also add in some parmesan cheese if you want. The heat form the tortellini warms up the dressing giving it an amazing aroma.