Indio, California: The Road Warriors have return to Indio (for a few days). Our place was pretty dusty after a roaring wind storm during our absence, but we tidied-up and enjoyed perfect evenings Tuesday and Wednesday. Warm. No wind. Most coaches in our area of the resort have departed for the season (already?). It is quiet.
Thursday brought cooler temperatures (85°), a little humidity, and clouds. Perfect day to try a new recipe requiring roasting root vegetables - in my outdoor oven. After five days of restaurant meals at the Final Four, too much pizza and horrible gastronomic choices inside the 
The recipe calls for roasted carrots, shaved fennel and arugula tossed in a vinaigrette made with Pomegranate molasses, olive oil, garlic and Dijon mustard. Suggested add-ins are pomegranate seeds, dill, mint, walnuts or crushed pita chips. With all the condiments on-hand, I only needed to purchase the greens, a bulb of fennel and a bunch of carrots.
The Ralph's Grocer (Kroger) in La Quinta had organic multi-colored carrots.
And what fun surprise when I sliced into the purple carrot!
After reading the comments at the bottom of the recipe page on the New York Times website, I too agree it would be a good idea to roast a few extra carrots. They shrink-down quite a bit.
Shout Out to My Driver. Not a lover of cooked carrots, he finished his salad.I used walnuts, mint and dill. We really enjoyed the salad, but thought it was over-dressed. Next time I will use less vineigrette. Also, a little slivered celery would be a nice addition - celery and fennel are so nice together. Shaved parmesan would also be nice.
HAPPY NEWS: Colleen and Rick arrived back to Alberta just in time to welcome a healthy grandson. Congratulations to your family.
Until my next update, I remain, your apron-wearing-once-again correspondent.
RV PARK: The Motorcoach Country Club