Baking: Ruth's Nut Thins
I pulled one from the sheet pan. Warm and buttery. The edges brown and crumbly. I leaned over the sink (my stance for such occasions). In three bites, gone.
Nicole had chosen walnuts and pecans. I had the walnuts, but no pecans. Coconut? Yes. Sublime. I'm a sucker for the unsweetened shreds.
They're disappearing fast.
Thank you, Nicole. Thank you, Ruth.
Braising: Lidia's Tomato-Braised Cauliflower
I wondered why I hadn't thought of it before. Coring the cauliflower in the sink. No rogue bits of cauliflower on the counter, under foot.
After a quick rinse I set the florets to drain while I prepared the mise. 1 cup diced onion. Three garlic cloves, sliced thinly. 2 dried bay leaves. Crushed red pepper. Salt. Milled plum tomatoes ( a 28 oz can).
It was to be more of a sauce.
"This is an excellent side dish, but it also makes a great sauce for pasta or, when topped with shaved Pecorino Romano cheese, a delicious appetizer. It is wonderful as a topping for Bruschette." —Lidia Matticchio Bastianich, Lidia's Italian Table
After rendering the onion over a low flame in extra virgin olive oil along with the garlic and crushed red pepper (5 minutes or so), I added in the florets of cauliflower along with a healthy dose of salt and the bay leaves. After about another 5 minutes I added in the milled tomatoes and covered the pan.
A low flame and about 45-50 minutes was all it took. Well, that and some stirring along with careful attention (tasting here and there with slight adjustments of salt).
The cauliflower lay limp amongst the thick tomato remains.
We ate it over penne rigate with heaps of black pepper and parmesan.
Knitting: Scarf in Rib Stitch using 100% Wool
Where had the time gone?
It was some four hours later.
You're still knitting?
Yep. I guess I lost track of time. When did I start?
What time is it now?