North Carolina Transportation Museum + Spicy Roasted Vegetables

The past week has kept our family moving, moving, moving.  We were out of the house for a while on Saturday due to an open house.  We decided to head over to the Guilford Courthouse National Military Park for a walk on Saturday.  The weather was unbelievable – sunny and 73 degrees!

Greta enjoyed riding in her backpack and watching the re-enactors make dinner and sit around their tent encampments.

We only saw one Red Coat traipsing around the woods.

The following day, on Sunday, the weather was still warm, but more overcast.  My front garden is a riot of yellows, violets, whites, pinks, and green right now.  I am still impressed that the leftovers from my spinach and lettuce bed grew all winter long and are now in full bloom.  
On Sunday, we decided to head to the North Carolina Transportation Museum in Spencer, North Carolina.  I know, what is it with us and the museums that display all things transportation?

The train ride and round house ride were fun.  Greta kept making buzzing train noises the entire time we were there.  
Greta was dying to climb on every train we encountered.  Luckily there were a few areas where steps had been installed to allow you to climb up and look inside some of the trains.  The sheer size of these machines is impressive.  

Each view made me want to come back with my old-school 35 mm camera loaded with black and white film.  Luckily, we did have the Diana and shot a few 120 mm film.  When that gets developed I will share the images with you.

 The lighting, lines, textures…all an art teacher’s dream place to take art students.

 Of course the orange school bus caught my eye.

This building has been recently remodeled and will eventually be open to the public.  As of right now, you are only able to stand behind the chained off areas.  This room will help turn this train-themed museum into a more transportation oriented visit.  
We walked around for a couple hours and looked at all the exhibits we were able to see.  The museum is still on its way to being spectacular, but is well worth the visit.  The parking lot starts at the train depot, there are plenty of picnic tables, plenty of sites, and the historic downtown Spencer is just on the other side of the tracks.  
Greta slept the most of the hour ride home and was ready for dinner as soon as we rolled into the driveway.  Luckily, I had an easy plan for dinner – leftovers and some delicious hot and citrus flavored roasted vegetables.  It must seem like we live off roasted vegetables and well, we do.  It is just simply the way I like my vegetables.  

Goodness this was an easy Sunday evening meal.  I had the vegetables all prepped from the day before – I simply sliced them, placed them in a pan, drizzled the marinade on the top, covered, and placed in the fridge until I was ready to roast.

Spicy Roasted Vegetables

1. Quarter and then halve: 1 small or ½ of a medium head of red cabbage.  Cut into wedges: 1 small onion.  Halve and then cut into 2-inch segments: 2 large carrots.  Arrange all vegetables on rimmed baking sheet.

2. For the marinade: spray vegetables with olive oil until well-coated.  Sprinkle lemon juice, lime juice, and chipotle hot sauce.  Toss until evenly coated.  

3.  Bake at 425 degrees for 15 to 20 minutes.

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