Tag: lemon brown butter cauliflower

My favorite pics of 2016: cauliflower, soft-boiled egg, zucchini bread, lemon glazed blueberry muffins, Florida cranberry (hibiscus), peanuts and berbere, lemon brown butter cauliflower soup, tomatillos, carrot tapioca bowl.

Today is my late grandfather’s birthday and the last day our Christmas decorations will be up. My mom would always keep everything decorated until January seventh and it’s one of the traditions I still keep in my own home. Not only does it remind me of him, I like that it extends the holiday season a couple of weeks more and gives me time to mentally prep for the New Year. And now…the time has come to bid adieu to 2016.

It feels like not long ago, I was reveling in the fact that I had been blogging for an entire year. Writing and cooking was how I spent much of my free time. And now…year two has flown by and year three has begun! Within the last few months, I went one step further and am now a guest writer on a local foodie website. I was so nervous about reaching another set of readers, but realized that taking that leap was an important challenge for me to accept. I’ve got five posts under my belt on StPetersburgFoodies.com and it has not only helped build my confidence as a writer, but also has given me much needed discipline to meet my self-imposed deadlines. So that you don’t miss a recipe–no matter where it’s actually posted–I’ve created a Publications section on my blog. Those brief snippets will have a link to follow to get you to the post and recipe du jour. Who knows where my posts will be showing up next year?!

All

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Mouth-watering soup made with leftover lemon brown butter cauliflower pureed with a bit of veg stock; topped with pine nuts, smoked paprika and a drizzle of olive oil.

Leftovers and I are not friends. I’ve given them multiple chances, but we just don’t click. Sure, the food is fun the first time around, but by the next day, they just become a nuisance. Besides hanging around–and stinking up–my fridge, leftovers take up precious space for other things like produce and all of the craft beer that we never seem to have enough room for. Despite my best attempts at being friendly, I typically end up showing them the door–of the trashcan. Every once in a while, I will come across a leftover that is extra special and feel the need to keep it around for one extra meal. I need to be more accommodating to my fridge-dwelling acquaintances; I want us to be friends. The only way that’s going to happen is if I disguise them as something else. Something new. Something different.

Inspiration

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Cauliflower and curry go together like peanut butter and jelly.

One day they eat it, the next day they won’t. If you have kids, or have at least been around kids, you know that when it comes to feeding children, there is a certain degree of trickery involved–getting them to eat veggies is perhaps the most difficult feat. I’ve gone so far as to hide pureed veggies in other foods–mainly smoothies–and I’ve used cheese or ranch dressing to jazz up those hard to eat vegetables. No matter your strategy, it’s hard catering to the most fickle creatures known to man; accommodating a child’s ever-changing palate is one of the great challenges every parent will face.

Inspiration