Roasted Root Vegetables

Monday's disappointing purée left me with a craving for the tastier roasted rutabagas. At least that's my excuse for just tossing a mixture of root vegetables with some olive oil and salt and putting them in the Sun Oven before going to the Arizona Humane Society to volunteer for the day.

It may be just as well that I wasn't organized enough to get something more substantial going. I'm not sure what the weather was like today. When I got home late in the afternoon it was cloudy and the Sun Oven was cold, but it must have been sunny most of the day because the vegetables were cooked and even a little brown around the edges. I always forget to check on the sun situation when I'm working with the cats.

I had a lot of work to do when I got home and when dinnertime rolled around I was too tired to prepare anything to go with the veggie mix. We wound up grabbing a quick bite out. I hope the solar roasted vegetables will still be good when I reheat them tomorrow. On a positive note, one lucky kitty found a good home this morning.

From Frozen to Sun Roasted in Four Hours

I had a lot of work to do this afternoon so I chose what I thought would be a slow cooked dinner. I took two cornish hens (one fell apart before I could take the picture) straight from the freezer and put them in the pot atop a bed of rice, turnips and rutabaga. I popped everything in the Sun Oven at eight a.m. and went about my morning business. Shortly after noon I noticed that the glass door of the oven was covered in condensation, a telltale sign of doneness. I couldn't believe they could have gone from frozen solid to roasted so quickly, but they did. Since it was lunchtime we went ahead and ate. We'll be going out for dinner.