Monday, December 11, 2017

Their Version Of Powdered Sugar

It's not winter yet,
but we got a surprise.
Once every eight years
(or after a particularly bad hurricane)
we get this:


Yes, that is snow!




It didn't last very long,
but it was pretty while it lasted.

I'd like to thank the fairies for dusting us with their version of powdered sugar!

Now it  "feels" like the holidays!

Snow collage

Wishing YOU well and much joy!

Mosaic Monday

Thursday, November 23, 2017

Happy Thanksgiving!


We Give Thanks...

For each new morning with its light

For rest and shelter of the night

For health and good, for love and friends

For everything thy goodness sends.

~ Ralph Waldo Emerson

Wishing You well and much joy on this Thanksgiving day.

Wednesday, November 22, 2017

Soups On!

We are finally getting a few coolish days here and there.
That means Soup's On!

This is a recipe a friend of mine posted on FaceBook.
She posted it several different times
and each time said she loved it.
Mouth-watering good and habit forming!
Not to mention easy.
Sounded perfect to me.
Nice and light before the heavy eating on Thanksgiving day! 

Golden Cauliflower Soup

Simple ingredients

Golden Cauliflower Soup

I finished a bowl full before I knew what hit me!

I think the coconut milk gives it a rich taste.

Golden Cauliflower Soup


Golden Cauliflower Soup

(This is the original recipe as posted by Mel Joulwan's at Well Fed.)
  • 1 large head cauliflower (about 3 pounds)
  • 1 tablespoon coconut oil
  • 1 medium onion, diced (about 1 cup)
  • 2 large carrots, diced (about 2 cups)
  • 2 cloves garlic, smashed
  • 2 cups beef broth
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup canned coconut milk

  • extra-virgin olive oil + ground nutmeg
  • minced parsley + chopped walnuts
  • toasted, slivered almonds + ghee
  • minced dried dates + chopped pecans

        1   Wash and core the cauliflower, then coarsely chop. Set aside.
Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, carrots, and garlic. Stir with a wooden spoon and cook until they’re soft and golden, about 5 minutes. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.
Add the broth and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 45 minutes.
Working in batches, carefully transfer the cauliflower and some of the broth to a blender or food processor. Cover the top with a dish towel to protect yourself from splatters, and purée the cauliflower until smooth, adding more broth as necessary.
Pour the purée back into the soup pot, then add the salt, pepper, and coconut milk. Stir to combine and cook over medium until heated through. Serve immediately with garnishes, or store covered in the refrigerator. To reheat, warm the soup gently over medium-low heat until bubbly.
NOTE: (From Mel)
I tried adding herbs and spices during cooking, but got the best results when I kept the soup plain and added seasonings at the end as garnishes as recommended above. I also experimented with chicken broth, beef broth, water, and different combos of all three for the base of this soup; the hands-down winner was beef broth. The versions made with chicken broth (and celery) ended up tasting too much like gravy. (If you’re looking for a healthy gravy you can ladle over chicken or turkey, cut this recipe in half, add a stalk of celery with the carrot/onion and use all chicken broth for the liquid.)


My notes: 

I'm thinking about adding a little green chile
(my New Mexico background)!
It needs a little "kick" to go with the "rich". 

Adding bacon would make it more like a chowder. 

I used my "motor boat" (immersion blender).

Easy enough to make this vegan by using vegetable broth.

Wishing YOU well, much joy and some yummy soup!

Friday, November 17, 2017

What I Found On My Morning Walk!

I thought I'd take you along with me on my morning walk.

On My Morning Walk

Morning Walk

Morning Walk



It's beginning to look a lot like Christmas!

The world good certainly use a little more Hope and Love.

Rice Village

Wishing YOU well and much joy! 


Thursday, November 9, 2017

It's The Month To Give Thanks

November is the month we give thanks.

Today I'm going to give thanks for the new restaurant just across the street!

Once, a restaurant named FRED'S was located in the space.
FRED'S was in this location long before we moved into our house.
It was a neighborhood hang out.
They served Italian food.
Then Fred died, his family took over for awhile,
but ended up selling to folks who
 didn't pay their rent and the space went empty.

They serve breakfast, lunch and dinner.




The interior is very different from the past.
Light and Bright.

So far, I've only been there for breakfast and 
the Eggs Benedict are yummy!

eggs benedict

I met a friend for breakfast and she tried the Avocado Toast.
Another vote for YUMMY!

avocado toast

Eclair Paris

Then there are the pastries!
Oh, my! 

Tarts and Eclairs




I have tried the Chocolate Croissant and the apricot tart.

Eclair Paris collage

I'm going to have to watch how many times I visit ECLAIR.
Too many times and I might not be able to fit through the door!

I've also noticed that the employees are recognizing me.
They are telling me what their favorite menu items are.

Wishing YOU well and much joy!

Share Your Cup Thursday

Willy Nilly Friday

Mosaic Monday