Since when do I like turnips?

More cooking! I suppose some wouldn't consider it noteworthy that we cooked a real meal, but for us, it's front page news.

Tonight we dipped back into the simple Williams-Sonoma cookbook for roasted vegetables with sage butter. Beets, turnips, butternut squash, fennel, parsnips, carrots. I wasn't sure how into this one I'd be, but I learned an important lesson: Never underestimate the power of butter. (Also, it's worth it to buy the pre-peeled and cubed butternut squash.)

And for dessert: The Ritz-Carlton's mueseli, recipe courtesy of Tom & Linda. This is usually served for breakfast, but it was so cool and sweet that we couldn't wait until morning.

Cooking = fun. Who knew?