Happy Thanksgiving week! I hope you all had a good weekend. I enjoyed mine, although since I don't slog my way into an office every day, my weekends look pretty much like my weekdays. Next week is my Kaplan class and it will be different to have to be somewhere for 4 days in a row. Class doesn't start until 1 so at least I won't have to do an early alarm clock! So let's see...what do I have for you this week? I have a nice light recipe but first few random things.
My little garden has grown! The kale grew like crazy and is quite delicious. It is a little strong used raw in salad, but cooked it is amazing. The stems are even tender. My broccoli hasn't made broccoli and it may be too late. I have eaten a few of the leaves cooked in with my kale. If no heads form, I'll just eat all the leaves. I haven't yet pulled any beets. The leaves are pretty small so it seems like the root won't be big yet. I actually have no idea. I have never grown these before or planted a Fall garden. I may pull one today just to check it out. I also had this huge "weed" that popped up and was crowding my beets. So I started to pull it out, and low and behold it was potatoes! One big one was kind of rotten but I had too liitte babies to eat. I have two small plants left and think I will pull them today. Tom says once it freezes they get bad. The ground hasn't frozen so hopefully I'll get something. Nothing like a good volunteer plant!
Isn't that picture totally weird? I was driving back from DC recently and stopped in Amherst, VA at this gas station/market. The bathroom was decorated in a musical theme. What? Yes, records cut from contruction paper hanging from the ceiling, sheet music posted on the walls, and the baby changing station decorated like a piano. Weirdest thing ever.
Don't you love how cats will seek out a little bit of sunshine to sit/sleep in? Since I am home alot during the day, I notice how Red and Domino will each find a litte corner of sun to sit in. They get so warm and toasty. It is sweet.
Lastly, here is a photo of a beautiful Camila bush that I saw down in Reynolda Village. It was over 6 feet tall and just filled with blooms. Beautiful. I went to the needlepoint store, Adornment, which is over there. They have a stitching group that meets on Tuesday mornings. Another bonus to not working a standard job...I'm going to check it out tomorrow!
This little recipe is a really easy one. It is based on one from a new favorite cookbook. I have long been a fan of Andrew Weil, and he has a new book out.
It is filled with whole foods, mostly cooked simply, and all that build good health. It is not vegan or even vegetarian, but is has something for everyone. In the season that is filled with overindulgence, lots of sugar, and heavy rich foods, this side dish is just the thing to add to a menu to lighten it up, or to eat as you recuperate from over eating. Lightly steamed cauliflower is tossed with lime and olive oil. Yes, it is simple, but it is really good. I ate it both warm and cold and it was good both ways. It would be nice addition to a luncheon salad plate.
So that's it for today. I leave you with an old picture of our family. Sadly we have too many empty chairs this holiday and it makes the heart heavy even as we try to be thankful. So this week, get and give lots of hugs, listen to all the stories, make some new memories, and soak it all in. Happy Thanksgiving!
Caulifower with Lime
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: steam side gluten-free vegan vegetarian cauliflower
Ingredients (4 servings)
- 1 head cauliflower, cut into florets
- 1/2 cup chopped parsley
- 4 green onions, sliced (include about 1/2 the green part)
- juice and zest of 2 limes
- 1/2 cup extra virgin olive oil
- 3/4 tsp salt
- 1 teaspoon black pepper
Steam the cauliflower over boiling water using a steamer basket. Cook until it is tender but still firm, about 5 or 6 minutes. Remove from the steamer to a plate to cool.
While the cauliflower is steaming, mix all the rest of the ingredients together in a large bowl (big enough to hold the cauliflower) and let sit while the cauliflower cooks and cools.
Add the cauliflower to the dressing and mix so that all pieces are well coated. Let sit about 5 minutes. Taste for seasoning and adjust with salt and pepper as necessary. Serve.