Sometimes I forget why I started this blog. I get caught up in the business of it… the money making, social media-ing, sponsor touting, craft honing, etc. I forget that the reason I started Dine & Dish almost 10 years ago was to have a space on the web to leave legacy behind for my kids. I wanted to create a place where they could always turn to to get a taste of home, no matter how far away they were. My focus was not to see what special words I could use to get to the top of a google search, or picture I could create to get the most likes and shares on Facebook, but instead my focus was to an audience of 4…the kids I’m raising today.

So, when I share recipes like this roasted vegetables recipe, I feel a little silly. I mean, I understand roasted vegetables are not a difficult thing to make and many people know how to make them. However, my 4 kids don’t yet, and someday in the future they may want to know how their mom made the roasted vegetables we have so often for dinner, so I’m going to share it here….

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This giveaway is now closed. Congrats to winner, Amy of Very Culinary who was chosen via Random.org. Thanks to all who entered!

Wow…this winter has been a tough one, hasn’t it? Deep into February, and snow day after snow day after snow day, I honestly thought spring would never get here! Thank goodness the days are getting longer, and the sun is shining warmer…and everything is finally starting to turn green again!

One of my favorite things about spring is the return of my favorite vegetable…asparagus. I absolutely love asparagus, and even though I know I can get fresh asparagus in the other seasons, there is nothing like the big, green stalks of asparagus at the market this time of year! …

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