Today after work I picked up both kids, made a library trip, took Aidan for a hair cut and cruised on home with one goal: quickly take pictures of the gratin I made last night before the sun sets. The sunset was at 5:34 pm this evening. I find that a little offensive. On a positive note, it was gorgeous and warm (70!) today, I got a picture and now I can give you this recipe. While I think we can all agree casserole isn’t the most photogenic dish there ever was, this one is DELICIOUS. It’s my favorite combination of a meal that feels both healthy and decadent, roasted cauliflower never fails and it’s plenty to feed a large family or keep a smaller family hooked up with lunches during the week. I strongly urge you to add this to your Thanksgiving menu. Not only will you feel like a total superstar in the kitchen, your family members will be begging for this to be on repeat for years to come.
You know those evenings where you’re flying around, because one kid has soccer practice and you’re trying to get a run in while pushing your other little person in the jogger. You manage to get the kids fed well, but your husband is coaching, and you’re going to work out anyways, so you don’t really eat a proper meal yourself until…ah. He’s home. Showers/baths are done. Stories have been read. Snuggles have been given. Kiddos are in bed. You’re tempted to order take-out, because you’re pretty darn tired at this point, and definitely hungry. But you don’t! You make this curry. It’s flexible, really easy to pull together and feeds you and your partner (or whoever you might be sharing with!) heartily. Unless you’re having multiple servings, one of you even gets lunch for the next day. Bonus!
I mentioned in the last post that I have lots of recipes in the queue, and one of my frequent issues is not having the photos to go with. I would be so much more productive if someone could just follow me around and take pictures (and, um, clean up after me) while I rip through the kitchen like a tornado on a mission. Soup is cooking! Start chopping kale and shredding carrots! Put the pistachio-honey crumble on the bars and get them in the oven! Let’s go! In fairness, my husband is remarkably loving and generous when it comes to cleaning up my kitchen messes. I apparently just need a photographer to really be productive with getting recipes out to you, ha! Since I don’t have that, I’m thankful I had the time and light to take pictures while preparing a meal for The Thirty-Two Project yesterday. This sweet and spicy poblano-corn chowder is one of my all-time favorite summer soups.
It would seem irresponsible to be a food blogger and not give you uses for all that zucchini and summer squash that starts crowding farmer’s market tables and CSA pick-ups come July. These delicate vegetables are ones that need to be used sooner rather than later. This makes a perfect appetizer, certainly works for dinner and basically tastes like sun-kissed goodness anytime you choose to make it. The ingredients are simple; this is definitely an example of the sum being greater than its parts.
I have a 10 year old. This still surprises me, even though I barely remember my life before I came a mother. While it seems he grew from five, to six, to seven with changes in reading level and physical capabilities, nothing has quite prepared me for the stage and growth curve we’re entering now. He’s really growing up. It’s like I’ve realized, almost for the first time, that he really will go to middle school and high school and move out of the house. I have this new awareness that he won’t be my baby forever and MAN I had better soak it up.