This weekend I asked my modest number of Instagram followers whether they were currently feeling burnt out. 54% of people said yes, medically, 38% of people said they were very tired and almost burnt out. A mere seven total people said they were fine. Why did I ask? Well, I would describe myself as currently spending time googling the symptoms of burnout, if you know what I mean. But as I suspected, burning out is rarely something you’re doing alone.

One such prong on the serving fork of tentative burnout claims is my famous ongoing inability to carve out enough time to keep this blog updated frequently—which then leads to time-consuming self-flagellation and further stress and misery as the last blog post fades further into the calendar—and the cadence of posts here has continued to dwindle so much that there’s barely any pattern-recognition to be had. Nevertheless, here I am in the month of August—just—with a recipe that has truly kept me tethered to the earth on a weekly basis, which is why I’m eager to share it with you at last: Roasted Carrot Kushari. To be clear, this recipe will in no way solve your burnout. But I promise it won’t add to it.