Improvisational Ravioli

I know I'm a little late. What can I say? I'm still adjusting. I've also been living off of one big bowl of brown rice salad that I will discuss a little later in the week.

But better late than never, that's what I always say.

And I do want to talk about improvisation because improvisation is the backbone of my cooking. I think people are scared of improvisation (like I was, until recently, with baking), but it doesn't have to be scary. It can be fun and exciting and challenging. You just have to be comfortable with the fact that sometimes things don't always work out just right.

But really you just look in the fridge and you say, OK. I have some tomatoes and some garlic and boy do I like both of those things roasted.

Deviled Sweet Potatoes with Garlic-Parsley Pesto

I am very exciting to be participating in Beet n Squash You month hosted by She Simmers and Gourmet Fury. Monthly events like vegetable challenges and book clubs excite me (though book clubs seem hard to come by and I'm not one for really going out and... mingling. I have very fierce group loyalties. I'm like a good guard dog, really.). Luckily, Beet n Squash You exists for extroverted-internet-introverts like me!

This month's vegetable is sweet potatoes, a vegetable I don't really cook with that often because... well, because I didn't really know what to do with them besides mash them and cover them in marshmallows. That is, until I had some incentive to think creatively about sweet potatoes. I also had to think creatively about what I had in the fridge to use because I am on a budget. I had a lot of eggs left and I realized that sweet potatoes would mix fabulously with deviled eggs