steamed summer squash and sweet potatoes with sage

Now and again, it seems worse than it is, but mostly the view is accurate.

A snail got to my sage.

The tiles are cold and the dusk light is blue. Even Tobias is learning to twist his neck in unnatural ways.

It’s all been chopped on the chopping block and is ready for steaming.

Grate the parmesan and heat the olive oil. Drop in some bruised sage and smashed garlic and watch them sizzle.

When the steaming and sizzling have ceased, calmly reach for a glass pie plate as autumn leaves begin to fall outside your window. Lay your winnings on the plate, sprinkle with parmesan, drizzle with sappy dressing, and take a picture. Savor its fleeting taste and let your stomach acid do the rest.

Steamed Summer Squash and Sweet Potatoes with Sage
serves 3-4

2 medium sweet potatoes, peeled
3-4 small summer squash
Slice all in 1/2-inch rounds and steam together for about 12 minutes.

to dress:
1/4 c. extra-virgin olive oil
2 tsp fresh sage, pounded in mortar and pestle
3 garlic cloves, smashed
1/2 tsp each sea salt and black pepper
Heat olive oil on the stove until hot, then remove from heat and drop in the rest of the ingredients.  Stir together.

Lay steamed vegetables in a 9-inch pie plate in whatever fashion is desirable, sprinkle with 1/3 c. grated parmesan, and pour dressing over the top. 


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