February 1, 2010
Part of the mise-en-place for a dinner I cooked a while ago, which involved Nigella Lawson’s seafood / squash Thai curry, and I guess I was probably roasting some broccoli as well.
This is probably one of those times where pre-cut squash was worth it, though I always find the pre-cut stuff doesn’t look as tasty. You need tons of ingredients for the Thai curry, but they last a long time. Over on the right you can see some bok choy, I think, which apparently means “white vegetable” in Chinese.