Monday, November 24, 2014

Fall, Fog & Food

Deep oranges, burnt browns and golden yellows...Fall your hues are passing by so quickly quickly. 
I have been doing a lot of cooking to savor every minute of your splendors. Butternut soup with roasted sage leaves and Mascrapone cheese...A  Cauliflower  Mac and Cheese and Sockeye Salmon with a stone ground mustard and maple glaze and Super greens wilted with caramelized onions and a sprinkle of Blue cheese and cranberries. Take a look... I promise you will be inspired!


We have a few foggy mornings too that have been very cozy and great for cuddling up with my morning cappuccino and holiday projects. There are quite a few in the works ...and this is a rarity for me to have such a head start but, I am determined to stay the course this year. I am as well keeping up on my sock knitting too.  As a result I am blogging few and far between because I really want to have finished projects to show you. The picture above is an original pattern I am working on for a crocheted gingerbread doll. He is now stuffed and waiting to be adorned. Once the pattern is solid i will share it with you. 
Now back to the favorite crazy decorating...just food and family... This dish below will be on our table this year...

 Cauliflower Mac and Cheese

  • a medium head of cauliflower
  • 1 lb elbow macaroni
  • 4 tbls. butter
  • 1/4  cup flour 
  • 2 cups milk...more if needed...start with one cup at a time
  • 2 cups Italian fontina cheese grated
  • 1 cup white cheddar grated
  • 1 cup Parmiggiano Reggiano cheese grated 
  • salt
  • white pepper
  • 1 container of baby super greens
Cook pasta ahead of time set aside...cut cauliflower into florets and set aside. In a sauce pan melt the butter and add flower to make a roux...slowly whisk in milk and let it thicken ...then add your cheeses and seasonings. Just like making a basic mac and cheese. Add pasta and cauliflower to the cheese sauce and lastly fold in the abby greens. Pour into a 9x13 baking dish,sprinkle with bread crumbs and bake at 350 for 25-30 min. You can cut down the amount of pasta as you like to make it more carb friendly.

About the baby super greens ... I am not a fan greens as I find them hard to master...which is why I am loving the tender baby greens . They are so easy to add to any dish. I am getting mine at WholeFoods...the Organic Girl brand.

Are you adding any new dishes to your table this year? I would love for you to share them. 
Enjoy your Thanksgiving may it be safe and filled with good times and loved ones.

Be well,


  1. I love how you go for seasonal, comfort dishes. It's so cool how you can snuggle up in your home. The gingerbread body looks terrific and spot on.

  2. Thank you Stef! I really try to eat seasonally!