Parmesan Roasted Cauliflower

Roast Cauli

I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Parmesan Roasted Cauliflower

Adapted from Bon Appetit

  • 1 head of cauliflower, thinly sliced
  • 2 cloves garlic, skin on
  • 1 onion, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup grated parmesan

Heat your oven to 425 degrees and line a sheet pan with aluminum foil.

Combine the cauliflower, garlic, onion, olive oil, and kosher salt on the sheet pan and use your hands to make sure the vegetables are coated with oil.  Roast for 45 minutes or until the cauliflower and onion are golden brown and starts to char on the edges.  Sprinkle the parmesan over the cauliflower and serve immediately.

{printable recipe}

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7.20.2015

libby 2015Three years.  In a blink of an eye.  Everyday my heart gets a little bigger taking in all that you are.

You are sassy, and funny, and sort of a bossypants.  You are fearless and you are vulnerable.  You are a do it yourselfer and a helper.  You are quiet and kind.  And you are big and loud.

You look for the ladybugs and bees.  You still chase the cat.  You stop to touch the piano keys at school every day.  You love to splash but hate getting your face wet.

You have been up high on mountain tops and down below in caves.  And you love to go round and round and round on the carousel.

You are the reason I am a momma….you are my sunshine.

Spiced Lentil Soup

I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Spiced Lentil Soup

Adapted from Parents Need to Eat Too

BAH Note:  You could use as much as 1 1/2 cups of lentils which would give you a thicker, stoupy soup.

  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 sweet potato, peeled and cubed
  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • 1 1/2 teaspoon ground ginger
  • 6 cups chicken broth
  • 1 cup french green lentils
  • 1/2 teaspoon kosher salt
  • black pepper

Heat the oil in a dutch oven set over medium heat.  Add the onion, carrots, and sweet potatoes and cook for 5 to 10 minutes until the vegetables being to soften a bit.

Add the garam masala, cumin, ginger, and salt and cook for approximately 1 minute until you begin to smell the spices.  Add the broth and lentils and bring to boil.  Reduce the heat and simmer 30 to 40 minutes until the lentils are tender.  Season to taste with additional salt, pepper, and spices.

{printable recipe}

Strawberry Lemonade

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting these drafts ‘as is’….

Strawberry Lemonade

BAH Note:  To make the simple syrup, combine 1 cup sugar and 1 1/4 cup of water in a saucepan.  Bring to a simmer over medium heat and stir until the sugar is completely dissolved.  The simple syrup can be refrigerated in an airtight container and used to sweeten your beverages all summer long.

  • 3 cups water
  • 1 cup lemon juice
  • 1/2 cup simple syrup
  • 1/4 cup strawberry puree

Combine all the ingredients in a pitcher and stir.  Serve over ice and enjoy.

{printable recipe}

Frozen Cherry Lemonade

cherry bourbon lemonade

I need to get something off my chest….I thought we were friends, but I’m starting to have my doubts.   Sure I might disappear from this space for looooong stretches of time without warning.  And I might be just a touch more forgetful about asking how you’ve been and how the world is treating you.  And my awareness of what is going on around me may have hit an all time low.  But for the life of me I can’t understand why you would do this to me.

For the love of all that is good and right, why didn’t you tell me that 3 year olds are such big jerks?

What’s that?  You say that you don’t have firsthand knowledge of life with a 3 year old?  Ok, well then I can’t hold that against you.  Please accept my apology for being all crankypants with you.

But what about the rest of you?  The parents.  The people who have already experienced the tempest that is a 3 year old.  How could you have failed to at least mention that there might be a chance that my child may, at times, become a total jerk by her 3rd birthday?

That’s just how 3 year olds are, you say?  They turn from Dr. Jekyll into Mr. Hyde without warning?  Yeah I’ve noticed that, thanks. It would have been helpful to have been given that nugget of information ahead of time.

So for anyone out there who may, at some point, be responsible for a child, allow me to tell you what everyone else already knows but isn’t saying…Life with a 3 year old is like Clash of the Titans. Every. Single. Day.  There’s no way to avoid it.  There’s little you can do to prepare for it other than to know that it’s steaming towards you like a locomotive.  One day, without warning, that train will arrive.  And when it does, you will most likely be standing in the middle of tracks and get completely steam rolled.

I suggest you pick yourself up, dust yourself off, and start all over again.  And maybe have a cocktail once you get The Kraken tucked into bed.

Frozen Cherry Lemonade

Inspired by Shutterbean’s Boozy Cherry Slushies

BAH Note:  The bourbon is 100% optional.  But after a long day with a 3 year old, you might want to exercise that option.  I whip this up in my Vitamix so breaking down the ice cubes and getting a good slushy consistency isn’t hard.  If your mixer needs a little help, try using crushed ice if you have that option on your ice maker, or place whole ice cubes in a plastic bag and whack them with a rolling pin to break them up.

  • 1/2 cup cherry syrup (recipe below)
  • 1 1/2 cup lemonade (homemade is fine but I got mine at the store)
  • 1/4 cup bourbon (optional)
  • 4 cups ice

Combine cherry syrup, lemonade, and bourbon (if using) in your blender and give it a good whirl.  Add the ice and blend until you get a slushy consistency.  Don’t be alarmed if the drink separates a bit in your glass as it melts.

Shutterbean’s Cherry Syrup

  • 1 pound sweet cherries, pitted
  • 1 cup sugar
  • 1 1 /2 cups water
  • juice and zest of 2 limes

Cook the cherries, sugar, water, and lime juice and zest in a saucepan over medium heat for about 10 minutes or until the cherries burst and the liquid starts to simmer.  Remove from the heat and let cool for 20 minutes before straining the liquid through a mesh sieve into a container for storage in the fridge.

{printable recipe}