Sometimes, all you can do is compromise.
You know when you’re just stuck between what you want to do, and what you should do? Well, sometimes it can really suck.
Cases in point:
Between going to the gym or watching another episode of How I Met Your Mother.
Between cleaning out your car boot or actually going for a drive.
Between saying hello to that kind-of-aquaintance you spotted on the train station or making a B-line for the end carriage because all you really want is a sneaky train nap.
….Between baking something delicious or doing your dang homework?
Luckily for me, someone invented ‘compromise’ and I just managed to do both of those last two. No probs.
I love beetroots. Especially in chip form. Throw in some garlic, rosemary and olive oil, stick it somewhere hot for 30 minutes, dip it in some tangy sauce and …BOOM! Insta-snack.
If beetroots aren’t your thing, try kumera or plain old potatoes instead.
So man-up, and do the right thing. Say ‘hi’ to that not-quite-stranger. Give your car boot some lovin’ and write that essay, because you know that at the other end is a tasty metaphorical plate of ‘yum’.
Yours with icing sugar,
Beetroot chips with garlic aioli
Serves 1 procrastinating media studies student (or 2 normal people).
4 cloves of garlic (leave some skin on)
Good quality mayo
Squeeze of lemon juice
Pre-heat oven to 200 degrees Celcius
Slice the beetroots thinly
Toss in a roasting pan with oil, garlic, herbs and salt and pepper
Roast for 30-40 minutes (keep a keen eye on them as the sugars in the beetroot make them subject to burning).
Mix the now caramalised garlic with some mayo and a good squeeze of lemon.
Dip, and enjoy.