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So I read in a Depression Era cookbook that the most efficient and conscientious way to use the oven was to only turn it on when you could fill it – sort of like only doing full loads of laundry.

And I think I have reached a critical mass of things that need roasting – and that means I have plans for my weekend.

There’s a butternut squash that has finally lost its greenish tinge. And I have never seen the need to risk self-injury peeling those things raw. So this’ll get split in half and roasted. And maybe I’ll roast up the seeds as well.

There are green tomatoes. I am have been reading recipes for roasted tomatillo salsas, and I see no reason not to attempt them with my stubbornly green tomatoes.

I think I’ll also roast a couple jalepeno peppers for the salsa, as well.

Knowing that I was heading toward roasting, when I stopped by my produce truck last weekend I picked up some proper whole heads of garlic, instead of the pre-peeled ones I usually cheat with.

I did not pick up any bell peppers, but I might yet.

And I have some potatoes, but I’d need to think up something sexy to do with them to make them worth the attention. I’d been eying the cauliflower and thinking of aloo gobi when I bought them. Hmmm… could you make that with leftover baked potatoes?

So my question is what else I should consider as worthy of tucking into the corners of my oven while I’m doing this other stuff.