Yesterday I stepped into the backyard to survey the vegetable beds. You’ll be glad to know the weeds are doing very well with the rains these past two weeks. So well in fact you might be thinking, as I did, would a machete and a flamethrower be more appropriate than this hoe and hand digging tool?
Keeping today’s post simple in light of the work that needs to be done inside and outside the house: (1) finish report for work (2) Easter decorations (3) weed, something, anything in the back of the house (4) look up the number for the mulch/hay delivery service…
Thanks to my former neighbor who served the roasted cauliflower depicted above for dinner last week. A great reminder that roasting vegetables is so tasty.
1 head of cauliflower, cut into florets
1-2 Tablespoons of olive oil, or other oil of your choice (coconut would be great here too)
sprinkle of salt to your taste
Pre-heat oven to 400 degrees. Toss cauliflower florets with oil and salt. Spread on baking sheet in a single layer. Roast in oven until done. You can use a heat proof spatula to turn the florets once during cooking to get a more even browning, but its OK to just leave them roasting as is until they are cooked, but still have some bite.