Assumptions.  We all have them.  I certainly do.  I assume a lot of things about another person based on how they look: dressed up, dressed down, athletic shoes, Vuitton bag, under 25yrs old with highlights and lowlights, track pants, ear encompassing headphones.  I think that you get the idea.  It's completely normal to make assumptions about the people around you.  It's how we relate, connect and how we make decisions in our mind about whether it might be someone we would like to be around or not.
However, I don't often think about the assumptions people make about me.  Truthfully, I don't even think of myself as someone noticeable.  And then I had a conversation recently with a neighbour and realized,to my surprise, that the assumptions are definitely there.  Of course they are there.  I know on an intellectual level that people will look at me or have a brief conversation with me and make assumptions based on my hair, my clothes and my accoutrements.  I know this but I don't know it.  In the same way I don't think of myself relative to how other women look at the same age.  I don't think of myself as someone who looks like they might have a tattoo.  I just have one.  So I realize quickly that although my neighbour and I don't know each other very well there are certain assumptions that she's made based on the stuff she knows.


She assumes that I don't eat junk food, like, ever.
Not True.
I eat junk food.  I do.  A lot.  I eat chips.  I love (I mean LOVE) wings and beer.  I don't eat stuff like candy or gummy bears because they make my stomach feel weird.  Not because I don't like them.
She assumes that I don't feed my kids anything but homemade.
Not True.
If Kid #2 could get 'cheesy noodles' (you know that awful stuff that comes from the famous box) everyday, he would be the happiest kid on earth.  I've reached a compromise I can live with by buying somewhat 'natural', organic stuff - still from a stupid box - and letting him have it for a treat once in a while (like once or twice a month).
She assumes that I eat 'healthy' and by healthy she's thinking 'low fat'.
Not True.
I eat fat.  I eat fat in the way of butter, cream, bacon, nuts and cheese.  I don't worry about fat at all.  In fact, I welcome it.  I like it.  I eat fat because it tastes really good and I believe that it's not necessarily the fat that's bad for me - especially those fats.
My neighbour was kind of surprised I guess.  If nothing else, she was somewhat better informed about the reality of my life.  I'm guessing she thought I was a '1 tbsp of olive... only, ever' kinda girl.  In addition, I hope that she's no longer beating herself up about not feeding enough vegetables to her kids or for pulling a box out of the freezer or cupboard once in a while.
I've tried and tried to think of a way to tie this together with the recipe I'm giving you.  It's taken a lot of time and effort but I think that I've found a way.  You see, when you roast a Sunday night chicken and you've made mashed potatoes and celery root, beautiful roasted carrots and parsnips with the chicken and then gorgeous gravy out of the drippings OR if you've hustled yourself home from work and maybe bought one of those roasted chickens from the deli and you want to have something tasty but also 'healthy' (i.e. veg) to go with that - and appease your guilt just a little - then this is the recipe for you.  What takes the longest is steaming the veg.  Everything else you've probably got lying around.  You can use whatever veg you've got, if it's root veg stuff then just make sure you've steamed it until it's just softening.  A little cream, a little cheese and some bread crumbs or crumbled crackers or chips or cereal and voila....


10 Minute Winter Vegetable Gratin loosely adapted from Martha Stewart

2 - 3 cups winter squash, peeled and cubed (about 1 inch cubes will do)
2 - 3 cups kale, chard or spinach, washed and chopped
2 - 3 cups broccoli or cauliflower florets, steamed until just al dente
1 tsp salt
1/2 tsp nutmeg
3/4 cup cheddar, shredded (any shreddable cheese will do)
1/4 cup parmesan cheese, shredded
1/3 cup bread crumbs
1/2 - 3/4 cup cream (more if needed)

Preheat oven to 375°F.
Butter a baking dish and set aside.
Toss the cubed squash in some oil, melted butter or lard just until coated.  Place on a baking sheet and spread out evenly.  Bake for about 30 - 40 minutes or until the squash is browned on the outside and soft on the inside.  Remove from oven and set aside.  (This step can be done days ahead of time as well).
Toss together the vegetables in a bowl until mixed and pour into the baking dish.
Sprinkle with salt and nutmeg.  Sprinkle on the cheddar and then the parmesan.
Sprinkle the very top with the bread crumbs.
Add the cream just until it reaches about half the volume of the vegetables.
Bake uncovered for about 35 - 45 minutes or until golden brown on the top, bubbly and cheesy but not too wet underneath.
Cool for about 10 minutes before serving.