a slight announcement to make with the onward pressing of the much latter half of our year. with a little deliberation and determination i have decided to change the name of this blog. when i originally began sketching this space i had the notion that i would be primarily be garden-centric. i’ve come to learn of myself that the seasons are the most influential of all. i look to them for answers and use them as a guide. with unwavering curiosity and gratitude i follow them. it is at this juncture that i’d like to redirect the reflection of my mindset into something i find both more fitting and accurate – i do hope you’ll stay to reflect with me.
keeping it simple today – there are great things on the horizon. roasting is one of my prized methods during the cold months (hell, even when it’s hot) – but it serves double purpose in the cold when i don’t mind standing next to the oven. roasting pears is a sweet treat. although it’s hard to contend with their succulent, raw flesh – i find that giving them a crisped tan is a delicious alternative. toss them with shallots and herbs to make an easy autumn side, both sweet and savory.
- 3 firm, ripe pears (i've used both bartlett and anjou to success), cored and quartered
- 4 large shallots, outer layer removed and sliced in half
- 1 tbl olive oil
- 1 tbl thyme leaves
- salt and pepper
- preheat oven to 400 degrees.
- splay pear and shallot out on a large sheet pan. drizzle with olive oil, toss with thyme leaves, and season with salt and pepper.
- roast 40 minutes, or until golden, turning every so often.