This was fabulous. Had a lovely bottle at Muzzaluna
Today I bought the random head of cauliflower at the grocery store. I’m in a bit of a vegetable rut, so I pondered what to do with the thing. It’s getting colder by the minute today, it’s supposed to drop to 15 degrees below zero (yes, below zero) tonight. So it seemed like the perfect night for soup.
I found this recipe on the googles, and figured I’d give it a try. It didn’t call for cream as a thickener (sad, I know…), so I opted in.
I doubled the garlic because I live the by the motto “there is no such thing as too much garlic.” Well, I was wrong. It was a little strong on the garlic…not a bad strong, but a stick-to-the-recipe-next-time kind of strong. I used parmesan instead of the cheddar because that’s what I had in the house. I suspect the cheddar would have added a big more zing. I’ll try that next time.
Sometimes Stuart and I rate dishes based on their company worthiness. I suspect Clementine and Corbett will be spooning this at our dinner table in the near future.
Oh, and fortunately there are leftovers. We’re gonna need it….tomorrow we’re aiming for 20 below……OMG, I know.
I typically make a batch of yogurt every week to go with my granola. It’s pretty simple, I follow this recipe. Although after taking a closer look, I realize that I’ve never used the honey. And I use a simple plug in yogurt maker. Huh. Guess I don’t follow the recipe after all. After doing a little research, I realize I’m not as cool a yogurt (or shall I say yoghurt) maker as I could (or should) be.
It’s pretty good. Little G calls it “Mommy yogurt.” She likes it drizzled with maple syrup. (not to be a nag, but yes, the real stuff…)
Smitten Kitchen’s scones topped with Ina’s glaze turned out to be all right.
The scone. The perfect baked good. I tried and didn’t quite achieve perfection, but I didn’t hear anyone complaining. These just might stay in the Sunday morning brunch rotation.
Despite those nasty little bunnies that were munching my garden all summer…I have carrots! Loads of them.
I just pulled our crop out of the ground. It’s been a long fall so the carrots were able to stay snug in the gorgeous coal colored earth well into November. Lucky for us— that means extra sweet and crispy carrots for weeks to come.
Now the challenge: eating them all before they lose their crunch. I try not to bake sweets too much because I have very limited self-control around baked goods. I may make a carrot muffin batch or two, but really I need to stick with the savory or else the jeans get a little snug.
This is getting predictable, but I started with a simple roasted side dish.
I sliced up the beauties, tossed them in olive oil, salt and pepper, and added some remaining sage from the garden for delicious flavor (there hasn’t been a deep freeze cold enough to kill the sage yet). Crisped sage is an unexpected, delightful little treat.
Those bunnies don’t know what they are missing.
I once heard a friend describe a hippified, earthy individual as being “granola bar.” I constantly struggle with cliches, so I feel for anyone who can mess up a turn of phrase….but I’m pretty sure that wasn’t right.
Granola is my favorite way to start the day. I’ve been making this recipe on a weekly basis for a few years. I started with Alton Brown’s granola recipe and have since adapted it to fit my own taste. It’s a great recipe, really. This isn’t exact baking, so measurements can be off and different nuts or sweeteners can be tried. But…two things you cannot mess with. First, sweetened coconut cannot be substituted—you won’t get the desired crunch. Second, don’t even think of using fake maple syrup. (I married into a family of Vermonters and wouldn’t be caught dead with that stuff in my house.) And who knew that grade inflation isn’t just for colleges and universities anymore?
I eat this almost every morning with berries (frozen in the winter, like everything else around here in the tundra…but I’ve found some amazing frozen berries that are worth the price tag…trust me) and plain yogurt that I make.
It’s a great start to the morning. Guests love it and with the holidays around the corner it would make a perfect gift in a lovely little jar…this is what I’m thinking. I’m not very crafty, but add a paper ribbon to that jar and that’s a pretty charming presentation. All earthy and granola bar-like.