Hi all-

We went to the finger lakes in New York to visit some family, and took a day trip to a beautiful gorge nearby.

Yes please.

Yes please.


J found some fossils.

We made a tasty dinner one night of roasted pork loin and vegetable tian- we’ve actually been meaning to post this recipe for a while. L likes to make it frequently, and it’s so easy! It makes a nice side dish, but we’ve had it as the main dish before, too.



Vegetable Tian

(Sideways-stacked baked veggies)

100_1209YOU WILL NEED:

  • 2 tomatoes
  • 2 potatoes (Regular Big Lumpy Brown-Type. That’s their actual name. Really.)
  • 2 yellow squash
  • 2 zucchini
  • S&P
  • basil (dried)
  • a good handful of shredded mozzarella cheese


  1. Preheat oven to 350° F.
  2. Slice all the veggies into 1/4 inch (-ish) slices.
  3. Sploosh some olive oil (or butter/cooking spray) 9×9′ baking dish.
  4. Arrange the sliced veggies into fancy-looking rows. We always have a few veggie slices left over, and just cram them into the sides. (It’s a classic French technique, called Crammez les vegetables dans le sides of le baking dish. Really.)
  5. Drizzle olive oil on top of veggies, and top with salt, pepper and basil.
  6. Cover with foil and bake for 45 minutes.
  7. Uncover, top with cheese, and bake for another 20 minutes.
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