hello darlings! how has this week treated you? i'm so happy that it is finally the weekend-but not so happy that school starts on monday...so does my house make-over. i suppose the nice thing about pipes bursting is getting new floors in the kitchen, and new paint in the living room.
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from the interweb:
the cutest tumblr i've seen in my life called: to my wife. he writes the things he will and will not do for his future wife. can i marry this man right now?
photos found from around the web.
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some fresh beats for your weekend:
i'll be seeing you by francoise hardy and iggy pop
ready for the floor by hot chip
walk in the park by beach house
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yummy recipe from YOU+ME:
Spicy Roasted Cauliflower with Lemon & Honey
1 head of cauliflower, cut into stemmed florets (about 4 cups)
Olive oil
Salt and pepper
2 tbsp. lemon juice
1 tsp. honey
Zest of 1 lemon
1 tsp. crushed red pepper flakes
2 tbsp. finely chopped parsley
Pre-heat the oven to 450°F. In a large bowl, toss the florets with a tablespoon or so of the olive oil, and season generously with salt and pepper. Grease a jelly roll-style cookie sheet (or shallow roasting pan) with a bit more olive oil. Spread the florets out in one layer on the prepared pan.
Roast the cauliflower for 30-45 minutes, until it is cooked through and dark brown - even black - in most spots. Trust me.
In the meantime, whisk together the lemon juice, honey and a pinch of salt in a small bowl. Whisk in a tablespoon of oil and set aside.
Once the cauliflower is roasted to your liking, remove the pan from the oven and place the cooked cauliflower in a large bowl. Pour the lemon dressing over the hot cauliflower. Toss with the lemon zest, crushed red pepper, parsley and a pinch of salt. Mix well, taste and adjust for seasonings, and serve warm or at room temperature.
Serves 3-4 as a side.
1 head of cauliflower, cut into stemmed florets (about 4 cups)
Olive oil
Salt and pepper
2 tbsp. lemon juice
1 tsp. honey
Zest of 1 lemon
1 tsp. crushed red pepper flakes
2 tbsp. finely chopped parsley
Pre-heat the oven to 450°F. In a large bowl, toss the florets with a tablespoon or so of the olive oil, and season generously with salt and pepper. Grease a jelly roll-style cookie sheet (or shallow roasting pan) with a bit more olive oil. Spread the florets out in one layer on the prepared pan.
Roast the cauliflower for 30-45 minutes, until it is cooked through and dark brown - even black - in most spots. Trust me.
In the meantime, whisk together the lemon juice, honey and a pinch of salt in a small bowl. Whisk in a tablespoon of oil and set aside.
Once the cauliflower is roasted to your liking, remove the pan from the oven and place the cooked cauliflower in a large bowl. Pour the lemon dressing over the hot cauliflower. Toss with the lemon zest, crushed red pepper, parsley and a pinch of salt. Mix well, taste and adjust for seasonings, and serve warm or at room temperature.
Serves 3-4 as a side.
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the thoughts that rattle in my brain:
what is it about today? my stomach grumbles for something, but i know not what. i don't wish to walk outside, but i'm restless indoors. my hand yearns to be held. my head yearns to have a shoulder to rest upon. monday is approaching and pressing on my heavy heart. i want to simultaneously speed and slow the time in a sort of ebb and flow manner, just to my liking.
i recall feeling this way before. and then there was a time when i was blissful and content. what's changed? something so subtle only i can feel it.
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some pretty photos i took the other day:
have a good weekend!
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