Popping in today to share some random goodies with you!
I just finished reading The Art of Racing in the Rain by Garth Stein, our April book club selection. I wasn't able to make the discussion (Boo!) but wanted to read it anyway and I am so glad that I did. I loved the story told from the point of view of the owner's DOG.
I give the book 5 Stars, 2 Thumbs-up, and a High-five!
Last week, I wanted to make Broccoli Crack, but my broccoli was fuzzy-if you know what I mean. I get so aggravated at myself when I let that happen.
Am I the only one? Huh?
I threw the gross broccoli in the trash and grabbed my cauliflower and computer instead, found this recipe, and whipped it up for lunch.
with Garlic, Olive Oil and Lemon Juice
Prep Time:5 min Inactive Prep Time: -- Cook
Time:15 min Level: Easy Serves: 5 to 6 cups roasted cauliflower florets, 6 to 8
Ingredients 5 to 6 cups cauliflower florets, about 1 1/2
inches in diameter (from 1 medium cauliflower) 1/4 cup extra-virgin olive oil 1 tablespoon sliced garlic 2 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons grated Parmesan Chopped chives, for garnish
Directions: Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute
pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season
with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in
the oven and cook for 15 minutes, stirring occasionally to ensure even
roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with
chopped chives and serve immediately while still warm.
One word: DELICIOUS!
A Netflix Show....
My sister gave me a heads-up about Call the Midwife a show available on Netflix. The show is set in the East end of London in the 1950's, and I can't always understand EVERY line, but I LOVE it anyway.
Have you seen it?
Do you have any goodies you want to share with me? I'd enjoy learning about what is making you happy today!