What kind of world do we live in that I get excited about….a face mask?

This kind, apparently!

Unless you’ve been living under a rock (which may not be a bad idea, v few people under there), you know the CDC recommends we all wear masks when we go out now.

Not typically a problem for me considering I’ve been holed up in this house for 5 weeks, but I DO still have a couple of doctor appointments to make. Since I previously shared I have no actual skills like sewing and since paper masks are equivalent to gold bars in today’s society, I was about to be plumb out of luck! Until a sweet angel friend swooped in with her heavenly wings and whipped me up a lil cloth mask. She even let me pick the pattern…like. I chose a lemon print because…obviously. I put it on and I’m just like, “COVID-19, but make it fashion.”

I don’t yet have the hang of breathing while wearing it, but baby steps.

 

 

Time: 1 hour (prep + cooking) | Serves: 2-3

Ingredients:

• 4 carrots, peeled
• 1 bunch of asparagus, ends trimmed
• 1 pint of cherry tomatoes
• 1 red onion, halved
• 1 can of cannellini beans, rinsed + drained
• 1/4 cup of sun-dried tomatoes, chopped
• 3 tbsp. of olive oil
• S+P, to taste

How to:

• Preheat grill
• Drizzle veggies with 2 tbsp. of olive oil evenly + some S+P
• Grill carrots + asparagus directly on flame, turning a couple times until tender
• Place onion halves face down on grill for about 3-4 minutes before turning
• Wrap tomatoes in foil + grill until blistered, about 6-7 minutes
• Meanwhile, heat remaining oil in a skillet over medium heat
• Add cannellini beans + S+P, cook 6-7 minutes
• Add sun-dried tomatoes, cook another 3-4 minutes
• Serve veggies warm with beans on top
• Grab a knife + fork + cut up into these bad boys + then just start lapping up the contents