I do believe this is my first very belated post on the blog. Apologies for all the broken promises, bananafish. I wanted to put up some photos I've been taking in the garden. Not much so far, but more will come as the weather warms up and I plant the veggies. I got some great photos of some alliums that are blooming. The one in the photo above has some strange green growth that the others don't have, but it's so beautiful. Maybe it's just me being a 30 year old woman, but I think it looks totally fetal. Here's a more normal one...
I've got a flicker set where you can see more, so here's a little something to entice all you cat lovers:
4 comments:
AWESOME kentucky colonel! you rock. and it makes me miss portland and how lush and green everything is! awesome post babe!
Beautiful pictures. I looked at the Flicker pictures as well and now I am very curious about the fried cauliflower. Yum.
I absolutely love your pictures. Wow and double wow.
Thanks, y'all!
Here's the roasted cauliflower recipe:
Get a head of cauliflower. In my house, one head is only enough for two people since we're nuts for this stuff.
Slice it vertically about 1/4 inch thick. There will be some big lacy pieces, small lacy pieces and a bunch of tiny bits. Keep it all!
Toss it in olive oil to coat.
Lay it out on baking sheets so that the pieces don't overlap. It will likely take more than one pan if you have a larger head of cauliflower.
Roast in a 425 oven for about 10 minutes or until brown on the bottom. Flip the pieces and roast for about 10 more minutes. You might also want to rotate your pans if your oven has hot spots.
When it's all nice and brown put it all in a bowl and toss with sea salt.
Devour. Also good with tahini!
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