Spiced Carrot and Parsnip Soup

I came home from the library before dinner today so I decided to treat myself to something other than cereal bars and the library cafe's sandwiches for once.

I love soup in the winter.  There's nothing like soup to warm yourself up when your heater doesn't work properly despite the ridiculously high rent that you're paying.  Carrots and parsnips are in season, check out Eat Seasonably's interactive wheel to find out more about the veggies that are in season now.  It's good to know when to buy what, not only do your groceries become cheaper, it's also good for the environment.  Plus the interactive wheel is really pretty (pretty websites are key to promoting sustainability).  Anyway, back to carrots and parsnips.  I love root vegetables, their robust flavors make them perfect for soups.  Carrots and parsnips are especially wonderful together in a simple roast.  Toss the two in olive oil, coarse sea salt and pepper.  Add a few sprigs of thyme and roast at 180C until softened.  They both caramelize and release their full flavors, making them sweet and soft -- an absolute treat for the taste buds.

Baked Apple Oatmeal [Thank you Jess]

Blogger -- you are so incredibly difficult. Starting a blog was meant to be a ten minute procrastination from Maths. I had always wanted a food blog, but always thought it would be too troublesome. And indeed it was. If it wasn't for Jess, my lovely flatmate, this would have never happened.  I thought I would start with a nice breakfast. I believe in good breakfasts, especially in times like these when I have to study. I have two tests next week and I've been too busy to cook. My lunches have been Boot's 3.29 meal deals and I've been overdosing on cereal bars for dinner. So the only thing I really have time for is breakfast. I need something nice to prep myself for my 12 hour day in the library.