I hope everyone had a lovely weekend.
Mine was a strange blend of absolutely crazy busy and mind-numbingly relaxing. Friday, Pat was home sick and I went downtown for my regular waxing appointment (PS, I totally noticed a difference in not taking some Tylenol before the appointment. Ow). Afterwards, I hung out at bridgehead and had my 2nd favourite iced chai in the world (only topped by the one I had in New Orleans).
I then met up with Pat’s Work Wife, Ali, and one of their co-workers, Young Pat. We had a quick lunch together and then I left them to finish off their work day. In the evening, Pat and I had to do some running around for the estate. Saturday we did major weeding of our backyard and a quick mowing. In the evening, I tried out a new recipe that I’ve been eyeing for a while (yet another find on pinterest). I am a big fan of cauliflower and would eat it in everything. Absolutely everything. My husband? Not so much. He was really unsure about this dish.
I’m not up for stealing a recipe from one blog to another, so I’ll just tell you about basics of the recipe:
While you roast your cauliflower in the oven (BTW, I totally felt that one head of cauli wasn’t enough. Get a giant head, or double the recipe. Seriously. Or, you know, keep this thing as a sidedish rather than your whole meal), fry up an onion in some olive oil. I used 6 shallots or so instead of the onion, as that’s what I had on hand.
Once the onions/shallots start to change colour and get soft, add about half a big can of diced or chopped tomatoes, juice and all (or one small can, as per the recipe). Add your tsps of sugar, a dash of salt and your fancy vinegars. I used balsamic vinegar, regular white vinegar and some white wine that was on its way out (about a week since uncorking). Don’t judge, it’s better than wasting, right? Reduce all of this stuff down and then purée.
Cook some garlic in some olive oil, add your tomato deliciousness and let it reduce down to a thick goopy sauce. Add some chili powder for spice. Once it’s nice and sticky, add the roasted cauliflower. Coat well, serve, NOM.
So, Pat wasn’t sure about this. I knew I’d like it, but I wasn’t sure about love. Verdict? I LOVED it. Aside from cauliflower soup and au gratin, this is my new favourite cauli meal. I would eat this ALL THE TIME. Pat’s opinion? For cauliflower, it was ok. The sauce would be awesome on pasta. Or, you know, something else that didn’t suck.
After dinner, a bunch of Estate stuff came up which kept me busy long into the night. Sunday morning we SLEPT IN. It was glorious. I felt awesome. Afterwards, I mowed the front lawn while Pat started work on my car. You remember my car, right? We bought it last year. About a month or two after we bought it, we started to notice it had some issues. Last November, it almost completely died. It stranded us at a pet store far from home. Basically, that model and year of car is known for transmission issues (which we didn’t learn until the issues started for us, about a week after our one month warranty ended). A friend of ours, a Subaru fanatic, thinks that we might be able to fix the issue with a transmission fluid additive, which will help all of the seals. I’m not convinced this will fix the issue, but it’s worth a shot. I haven’t been able to drive in about 7 months, and have been reliant on Pat and his car to get around (it’s standard, which I don’t drive. Have no desire to learn. Long story, but it’s too stressful for me to take on right now).
Will it work? Who knows. We’ll have to wait and see. This week doesn’t hold any set plans, so we’ll see what we end up doing. Happy Monday everyone!