Really? I'm still working on it!
COLD DARK ROOM
- Thread starter Tidgy's Dad
- Start date
Don't lose him there!
Good mornooning, roommates!
Busy weekend is over. Phew!
On a positive note, we had a lovely five-hour lunch yesterday with South African friends (not Carol though), who cooked some lovely Moroccan lamb over couscous.
As of today, I'm reducing my coffee intake to one cup a day, so wish me luck.
Busy weekend is over. Phew!
On a positive note, we had a lovely five-hour lunch yesterday with South African friends (not Carol though), who cooked some lovely Moroccan lamb over couscous.
As of today, I'm reducing my coffee intake to one cup a day, so wish me luck.
I got two new cards today - from Georgia, USA and from Cape Town, SA
Thank you for those beautiful cards, @Toddrickfl1 and @CarolM. Can’t wait to do my “reveal-all” with all the wonderful cards! [emoji173]️
Thank you for those beautiful cards, @Toddrickfl1 and @CarolM. Can’t wait to do my “reveal-all” with all the wonderful cards! [emoji173]️
Good mornooning all.
Good luck with the decaffeination. Carol succeeded in dropping it earlier this year and I am sure you can too!
I have meetings coming up over the next few days so I must apply myself to the paperwork. It's not very festive but it has to be done.
My iTunes playlist gives us Elvies for day 11 - Blue Christmas
Good mornooning, roommates!
Busy weekend is over. Phew!
On a positive note, we had a lovely five-hour lunch yesterday with South African friends (not Carol though), who cooked some lovely Moroccan lamb over couscous.
As of today, I'm reducing my coffee intake to one cup a day, so wish me luck.
Good luck with the decaffeination. Carol succeeded in dropping it earlier this year and I am sure you can too!
I have meetings coming up over the next few days so I must apply myself to the paperwork. It's not very festive but it has to be done.
My iTunes playlist gives us Elvies for day 11 - Blue Christmas
I can show the stamps though!
Thank you for the encouragement, Linda! [emoji173]️ I know it’s totally possible. I’ll just stick to rum.
LOL, If I can do it, so can you. You have got this.Good mornooning, roommates!
Busy weekend is over. Phew!
On a positive note, we had a lovely five-hour lunch yesterday with South African friends (not Carol though), who cooked some lovely Moroccan lamb over couscous.
As of today, I'm reducing my coffee intake to one cup a day, so wish me luck.
Good Cold Monday Morning to all
Still too dark fir any morning pix, so we’ll start off with Day 8 of our Xmas Holiday review..
12 Days of Caravan-Serai Cooking
Day 8
Today's recipe comes from a London UK shawarma restaurant called Berber & Q, via Saveur Magazine. It's a fusion of Middle Eastern flavors and ingredients into something new and tasty, that will satisfy vegetarians and non-vegetarians alike.
Cauliflower Shawarma with Pomegranate, Tahini, and Pine Nuts
Ingredients
1⁄4 cup plus 1 1⁄2 tbsp. fresh lemon juice
3 tbsp. unsalted butter, softened
1 1⁄2 tbsp. minced cilantro
1 tbsp. ground cinnamon
1 tbsp. ground sumac
1 1⁄2 tsp. ground cumin
1⁄2 tsp. ground allspice
1⁄8 tsp. ground cardamom
1⁄8 tsp. freshly grated nutmeg
2 cloves garlic, minced
1 1⁄2 tsp. kosher salt, plus more
1 whole head of cauliflower, stem trimmed, leaves left intact
1⁄3 cup tahini
2 tbsp. pomegranate seeds
1 1⁄2 tbsp. finely chopped flat-leaf parsley
1 1⁄2 tbsp. pine nuts, toasted
1 tbsp. pomegranate molasses
1 tsp. dried rose petals, lightly crushed
Instructions
Light a grill. In a small bowl, stir 1 1⁄2 tablespoons lemon juice with the butter, cilantro, cinnamon, sumac, cumin, allspice, nutmeg, cardamom, and half the garlic.
In a large pan of boiling salted water, cook the cauliflower until the stem can be just pierced with a knife, 8 to 10 minutes. Drain the cauliflower and transfer to a cutting board. Rub the cauliflower all over with the spiced butter and transfer to the grill. Cook, turning as needed, until charred and blackened all over, about 10 minutes, and transfer to a serving platter.
Meanwhile, in a small bowl, whisk the remaining 1⁄4 cup lemon juice and garlic with the 1 1⁄2 teaspoons salt, the tahini, and 3 tablespoons ice-cold water until smooth. Drizzle the tahini sauce over the cauliflower and sprinkle with the pomegranate seeds, parsley, and pine nuts. Drizzle with the pomegranate molasses and sprinkle with the rose petals before serving.
Recipe from https://www.saveur.com/grilled-whole-head-of-cauliflower-with-pomegranate-tahini-and-pine-nuts-recipe via Berber & Q - I highly recommend checking out their blog for food, arts, drinks, and music posts, it's very interesting!
Still too dark fir any morning pix, so we’ll start off with Day 8 of our Xmas Holiday review..
12 Days of Caravan-Serai Cooking
Day 8
Today's recipe comes from a London UK shawarma restaurant called Berber & Q, via Saveur Magazine. It's a fusion of Middle Eastern flavors and ingredients into something new and tasty, that will satisfy vegetarians and non-vegetarians alike.
Cauliflower Shawarma with Pomegranate, Tahini, and Pine Nuts
Ingredients
1⁄4 cup plus 1 1⁄2 tbsp. fresh lemon juice
3 tbsp. unsalted butter, softened
1 1⁄2 tbsp. minced cilantro
1 tbsp. ground cinnamon
1 tbsp. ground sumac
1 1⁄2 tsp. ground cumin
1⁄2 tsp. ground allspice
1⁄8 tsp. ground cardamom
1⁄8 tsp. freshly grated nutmeg
2 cloves garlic, minced
1 1⁄2 tsp. kosher salt, plus more
1 whole head of cauliflower, stem trimmed, leaves left intact
1⁄3 cup tahini
2 tbsp. pomegranate seeds
1 1⁄2 tbsp. finely chopped flat-leaf parsley
1 1⁄2 tbsp. pine nuts, toasted
1 tbsp. pomegranate molasses
1 tsp. dried rose petals, lightly crushed
Instructions
Light a grill. In a small bowl, stir 1 1⁄2 tablespoons lemon juice with the butter, cilantro, cinnamon, sumac, cumin, allspice, nutmeg, cardamom, and half the garlic.
In a large pan of boiling salted water, cook the cauliflower until the stem can be just pierced with a knife, 8 to 10 minutes. Drain the cauliflower and transfer to a cutting board. Rub the cauliflower all over with the spiced butter and transfer to the grill. Cook, turning as needed, until charred and blackened all over, about 10 minutes, and transfer to a serving platter.
Meanwhile, in a small bowl, whisk the remaining 1⁄4 cup lemon juice and garlic with the 1 1⁄2 teaspoons salt, the tahini, and 3 tablespoons ice-cold water until smooth. Drizzle the tahini sauce over the cauliflower and sprinkle with the pomegranate seeds, parsley, and pine nuts. Drizzle with the pomegranate molasses and sprinkle with the rose petals before serving.
Recipe from https://www.saveur.com/grilled-whole-head-of-cauliflower-with-pomegranate-tahini-and-pine-nuts-recipe via Berber & Q - I highly recommend checking out their blog for food, arts, drinks, and music posts, it's very interesting!
Our local Fire Brigade has a Christmas tradition where they ride around in late evening, sirens blaring and lights flashing....with Olde Santa riding on top..
And here is Santa - the reindeer were way out front.
And here is Santa - the reindeer were way out front.
Yayyy. Another one arrived.
The big storm that deposited a ton of rain in California, and snow and rain through Texas, North Carolina, Tennessee and southern Virginia and Md JUST missed us.
Not even a flake here, but more than 20 inches in some locations
Not even a flake here, but more than 20 inches in some locations
thxSabine, that was AWESOME! You brought a ginormous smile to my face. I'm still grinning!
