Gosh, we’ve had many comments and inquiries about our non-starchy roasted vegetables, as shown on Monday’s post here. Most of the questions were regarding which vegetables were included and the spices used. Here are the vegetables I used, but you can use any you prefer.
- Zucchini
- Onions
- Mushrooms
- Red, green, and red bell peppers
- Carrots (a small amount, if low carb)
- Eggplant
- Garlic
Seasonings
- Himalayan coarse salt
- Garlic powder
- Onion powder
- Bottled Cajun spices or any other spicy mix
- Fresh ground pepper
I spray the pan with olive oil or coconut oil spray and then place a piece of parchment (baking paper) to cover the bottom of the pan to get the paper to stay in place. Then I lightly spray the vegetables before adding the spices, so they stick nicely. Bake for 90 minutes at 375F, 190C, tossing with a spatula every 30 minutes. These will keep refrigerated for four days. Reheat or eat cold; delicious either way.
Also, a few readers have written that they are not receiving automatic emails again. Please email me if you aren’t receiving the emails; we will report it to our web people again. In the interim, if you do not see a post, check for a new one each day at the same time, and the latest one will appear. Type: www.worldwidewaftage.com in your browser’s address bar. Thank you for being so patient. It’s some fluke the web people can’t figure out but keep trying.
Last night, for the first time in days, we could relax and enjoy our sundowners on the veranda. The issues have bogged us down. We had to resolve and for me to get the taxes ready for the accountant. We must wait for the duplicate tax documents to arrive at our mailing service and forward them overnight to the accountant.
The cruise credit has been processed for the next upcoming cruise, our paperwork is in order, and I feel like I can relax for the first time in a while.
In 10 days, we’ll be leaving for our next visa stamp trip, returning to Zambia and Botswana for more safari adventures. We’ll only be gone for a week and plan to post each day as always, providing the WiFi is working OK at the resort and hotel. Hopefully, we’ll have some stunning photos and stories to share.
Today is another perfect weather day, and the wildlife has begun to return since the holiday weekend is over as of last night. The majority of the holidaymakers have left. The roads are quiet once again. Construction sounds waft through the air from time to time since sound travels in the bush, but we aren’t bothered by it.
My tooth to be pulled when we return isn’t hurting right now. The dentist gave me extra antibiotics (which I hate taking) if it flares up while we’re away. If it becomes a problem, I’m bringing along plenty of Tylenol (Paracetamol). I don’t particularly appreciate packing for these short trips and most likely won’t start packing until the day before we leave.
Then again, I wouldn’t say I like packing anytime we leave for anywhere when we aren’t taking everything with us. In those cases, I have to decide what to bring and what to leave behind; when we go for an extended time, taking everything with us is much more straightforward.
Yesterday, I made Tom some “regular” (not low carb) blueberry muffins which he loves. Here’s a photo:
Instead, I’d make these for him rather than have him eat those awful chemical-laden muffins sold at the Spar Market. He invariably buys the junk at the market if we don’t have homemade muffins or banana bread in the freezer. At least when I make them, I know the ingredients I am using are good quality.
Tom reminded me today that he was getting low on coconut banana bread. When checking his frozen inventory, he only had a few pieces left in the freezer. He takes one piece out of the freezer daily to savor after dinner. A new double batch is in the oven, taking 60 minutes to cook. I put the ingredients together, while he mashes the bananas. When it’s done, we let it cool, cut it into individual portions and place them in a freezer bag.
With him enjoying one of these days, the entire two batches last 24 days. There will be a little left when we return from our trip. But, the day after we return, I have my tooth pulled and may not feel like baking for a few days. I may make these all again next week. Fortunately, Tom has a propensity to enjoy the same thing repeatedly. That’s why he likes me!!!
After the baking, we’ll head to the butcher store here in Marloth Park to purchase some prawns for our sundowner event with readers/friends on Sunday. I’m making a list of starter-type items to serve, all of which will be as filling as a meal but served as appetizers. None of our guests will need to return to their houses to make dinner. Serving this way is easier, leaving me time to spend with our guests.
That’s it for today, folks. Enjoy the day!
Photo from one year ago today, August 10, 2021:
