Doing the winter shuffle

It's entered that point in winter where I'm just waiting for Spring, which is sad because this has been the easiest winter in Minnesota that I've ever experienced.  We've been above freezing more than below it, and there's been almost no snow whatsoever.

Still, it's chilly, and I want to build some gardens in our new backyard, go running on the weekends and bike to work during the week.  All of which would be possible in the winter, I guess, but I'm a weeny.

Winter doesn't mean we have to eat ugly foods, though.  I love to eat with the seasons, and root vegetables, for the most part, aren't known for their visual appeal.  It seems unfair doesn't it?  When everything else is dreary and gray, it seems like food should offer an alternative.  I think it does if you search for it and don't give in to the easy appeal of processed foods.  I found this recipe off of 101cookbooks.com, one of my favorite websites to find yummy vegetarian ideas, and decided to give it a try.

Some purple and green cabbage, mixed with some onion, carrots and parsley.

I did mess up the recipe, so it didn't turn out super well.  It calls for roasted sesame seeds and tahini.  We had tahini but no sesame seeds, but we figured it didn't matter since tahini is sesame seeds and that maybe the roasted sesame was just for visual appeal.  Nope, I made it, we ate it and agreed it was definitely missing something like a roasted seed or nut of some kind, just for an extra flavor boost.  Oh well, next time I guess.

(Sorry for the picture quality of this last one)