Eating Dinner With My Family

Well while tonight's recipe was really yummy, as yummy as it is a bit vague. (thanks Honey:/)  We had some veggies laying around and wanted to use them so my husband took over the sides and I did the shrimp with lemon dill sauce.  (No I didn't make it, some fancy brand that Publix put on clearance because no person who thinks food is worth spending that kind of money on would by sauce premade.  But as they were practically giving it away, my curiosity got the better of me, and I bought it and it has been sitting in the pantry for a few weeks and tonight is it's night to go. It was alright Roasted Root Veggies 4 small rutabaga, peeled & diced 4 small beets, peeled & diced 1 medium Sweet potato, peeled & diced 1/2 medium onion, diced Extra Virgin Olive Oil Dried Basil Dried Thyme Paprika Dried Oregano Toss and roast at 350 for 45 minutes (or until tender)

I picked this recipe for some gorgeous sweet potatoes I got from my Front Porch Pickings basket.  I also picked this recipe because I adore rutabaga.  It first started when, as a college student, I did some backpacking through Europe.  It was the end of a long trip, and we had arrived in London.  Upon our arrival, we found that for lodging we could choose between a dorm at the college or for just a bit more per person, we could stay in a nice hotel.  We opted for the latter.  In the restaurant at the hotel I had some roasted veggies as my side.  I loved this one, but had no idea what it was.  The waiter told me it was suede.  And until just a few years ago, I had no idea that suede was also called rutabaga. Obviously I loved this recipe.  The boy ate it all but didn't rave, but my husband liked it a lot.  If you have a mandolin, this recipe is a snap.  It requires an hour and a half of cooking time, but it is inactive c...