A Flavorful Vegan Meal

 We still have fresh rosemary growing in an outdoor planter--and rosemary goes so nicely with garlic and pepper and olive oil:

and this freshly washed rosemary, crushed garlic, pepper, and olive oil mix decorates the potatoes so prettily: 

Pour the rosemary mixture onto the potatoes and mix well; put a sheet of aluminum foil over the dish (so the rosemary doesn't dry out) and slide it to an oven pre-heated to 220º C (about 425ºF) for about forty-five minutes. Stir occasionally, and remove the foil for the last ten minutes or so. 

Then you get this:

It's tasty, especially with a cucumber-mushroom-tomato salad tossed in olive oil, balsamic vinegar, dill, and salt:

Also pumpkin soup, which is already up somewhere on this blog. And a glass of red wine. All this makes the nightly news of Mr. NonConcession marginally less distressing. I've tweeted the man "Vote Him Away" videos with messages like "Scat!" and I hope against hope that he'll scat or scram or skidoo or crawl far, far away.