Did everyone have a chance to watch the Doctor Who 50th Anniversary special today? Yes, Doctor Who turns 50! It was broadcast at the same time to at least 90 countries, with screens in more than 1,500 cinemas throughout the world. There were bars holding special parties! And if you saw the special… there is only one word to describe it….. BRILLIANT!! I will be watching it again tonight when it is aired for a second time. The days leading to the special was wonderful with all the marathon shows. For many of us sci-fi fans this is our Superbowl! Yes I am comparing Doctor Who 50th birthday celebration as a Superbowl event! I love the one special that went into the science behind the show and how much of it could actually be possible one day. It was wonderful listening to actual scientists discuss different aspects of the show. As with Star Trek, we now have technology that was not possible when the original series and the Next Generation was on tv. So never say never. But Doctor Who episodes also have warnings about how far to go with technology since it can be used for evil purposes. The show is really deep if you dig into the meanings. Below are the eleven doctors – each had a different personality and set of clothes. Some of the doctors were able to give input on their clothes – but as you can see the clothes represent the year they were on tv. I really love the current doctor – he is such a geek!
Photo courtesy of Wikipedia – click here.
Such excitement for Doctor Who fans and sci-fi fans in general for a show that has been broadcast for almost 50-years. Doctor Who came on the airwaves in 1963. The regeneration of the doctor allowed it to continue past the first doctor who became ill in real life. It ended in 1989. But it did return and is still on tv. Click here for more information.
Click here for an article about the special.
Now on to the cooking. Here is another potential recipe for your Thanksgiving dinner – or really any time! This recipe takes about an hour to bake in the oven. I like to purchase my butternut squash already cleaned and chopped. Saves me a lot of time! As always with many of my recipes, the measurements are approximate. You may want to add more of your favorite ingredients! I was inspired to make this from a Food & Wine recipes. I did make some changes such as not roasting the pecans because I found that baking them a second time tended to burn some of them. You can reheat this dish – however, it is best right out of the oven! Click here to view the original recipe.
1 cup pecans
1 1/2 tablespoons minced fresh ginger or dried
1/3 cup pure maple syrup
3 medium carrots, peeled and sliced 1/4 inch
1 large parsnips (1 pound), peeled and sliced 1/4 inch
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch pieces
1 pound butternut squash—peeled, seeded and cut into 1-inch pieces
1 ½ pounds small red potatoes, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
Preheat the oven to 425°. In a large bowl, toss together the vegetables with the olive oil, nutmeg, and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. I like to line my baking sheets with non-stick foil for easier clean up.
Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. You may want to add more maple syrup depending upon how much sweetness you would like to add to the dish. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Transfer the vegetables into a serving bowl and serve hot or at room temperature. If you want your vegetables a bit crisper you can remove the foil near the end of cooking. I found that the baking sheets were still easy to clean.