Have you met this handsome devil? Savoy cabbage is a new acquaintance to me, more glamorous than the cabbage I'm used to. I love how frilly the leaves are. To me, all those unfolding petals are dramatic and mysterious. But I was the kid who sat in the back seat on the way home from the grocery store peeling off every layer of an onion because I wanted to see what was inside.
Answer: a smaller onion.
Tomorrow is my very last day of school! Although any actual learning ended a while ago - we've been goofing around watching old movies and enjoying the escalating violence of the flyswatter game. I'm getting my first taste of saying goodbye to our CU community, but today it was sweetened with cake and flowers, kind words and handing in my grades.
The Urbana Market at the Square opened for the season last weekend. The vendors are a little thin because it's early in the growing season, but the options still feel plentiful. I intended to come home with a lettuce mix and asparagus, but I left with rhubarb.
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About eight months ago I got talked into signing up for a half marathon with friends, although at the time I couldn't run a mile. Out of generosity, I also decided to share this experience with my husband. Or in his version, I coerced him. I was really motivated by my friend's encouragement, invested in training regularly, and by last weekend, we were picking up our race numbers and carb-loading. (I was as surprised as anyone.)
On all the relish trays I've ever seen, cauliflower is the the last thing to go. And usually the relish tray is the last thing to go when there are other options, making raw cauliflower the worst of the worst. But wait, it doesn't have to be like that! I approached this recipe with caution, but a quick brush with the oven sweetened and deepened the cauliflower flavor into something tasty.