Oh how we miss our sweet little Lucy! Abe tries not to have favorites, but I can tell he has a special place in his heart for Lucy. He gets a twinkle in his eye anytime she is mentioned. And thank you for your confidence in my future Shakespeare-quoting children. But taking into account that they will be at least partially like their father, it’s likely any child created between Abe and myself will be wielding a gun in one hand and a book in the other.
This week has been a busy one, and will become busier with the coming of the end of the semester. I have final exams to prepare a dance recital to put on and a host of other things to keep up with. But somehow it always works itself out, doesn’t it? Somehow I always survive even though I swear every year that “this time the stress is really going to kill me!”
With all the sitting around that comes with one’s spouse having knee surgery, it is no surprise that Abe and I have perhaps put on a few (more than a few) pounds. Abe has a good excuse to be sitting, and I sit merely for sympathy’s sake. So in an attempt to get even slightly healthier, I tricked Abe into eating some vegetables this week. Thank you for sharing both these recipes with me, because they were both a big hit with my anti-vegetable husband.
- 1 head cauliflower
- 2-3 cloves garlic (peeled and coarsely minced)
- lemon juice from half a lemon
- olive oil
- salt & pepper
- Parmesan cheese
Preheat the oven to 400 degrees. Cut the cauliflower into florets and put in a single layer in an oven-proof baking dish (13×9 should do the trick). Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. Bake in the oven for 25-30 minutes, or until the tops are lightly brown. Test with a fork for desired tenderness. Remove from the oven and sprinkle generously with Parmesan cheese. Serve immediately. (Serves 4. Or just me.)
- 3/4 cup vegetable oil (or 1/2 cup olive oil and 1/4 canola oil, just not all olive oil)
- 1/4 c. lemon juice
- 2 cloves garlic (minced)
- 1/2 tsp. salt
- 1/2 tsp. pepper
Mix ingredients together and let sit in the fridge for an hour.
- 2 bags romaine lettuce
- 1/2 c. slivered almonds
- 2 Roma tomatoes, chopped
- 1/2 c. mozzarella
- 1/2 c. shredded Parmesan
- 8 strips crumbled bacon
- croutons to top off
Mix everything together right before serving. Make sure to get all of the dressing, especially the stuff that settles on the bottom. Serve immediately.
The cauliflower is my favorite, but Abe said and I quote “I could eat this salad everyday.” This coming from the man who refuses any food if it is green in color. Of course the salad was helped along by the cheese and bacon, and I also added some shredded chicken because we ate the salad as our dinner and Abe looked so forlorn when I told him I was making a salad for dinner.
We may have dressed up our vegetables with extra meat and cheese, but I am still counting this one as a victory in that regard.
P.S. You and Gordon absolutely have to watch The Crown on Netflix. Abe and I love it. Thank goodness my husband lets me indulge in my British obsessions.