Hungry Eyes

What have I been drinking nearly every morning for the last 2 months? A Big Rich Delicious glass of Carrot Juice.  Isn't is gorgeous? Bright orange and better than I remember every time.

First I love the color; then I love the smell;  5 seconds later, when the glass is empty, I want more.

Jamming Out

I love Apricots.

I also dearly love my Apricot tree where I gathered these luscious beauties from yesterday.

I also love making jam, specifically stone fruit jams. So, today step one is complete: apricots have been rinsed, dried, halved, pitted (seeds reserved for their almond qualities for later use), quartered, and are now macerating in sugar and a little lemon juice in the fridge.

Tomorrow, we really start to jam out.

Springtime Sustenance

What is fabulous about Spring? Ramps.
These little babies are amazing. Being the good vegetable-a-vore I am, I will try them any which way.
I mean who would pass on Wild Leeks? Yes please. Hand raised and waving wildly. Something that is a lighter shade of garlic, but looks this beautiful? Sign me up.

So today, very simply, my very talented friend and I ate them, with thinly shaved 24 months Parmiggiano-Reggiano, drops of the real Balsalmico Traditionale di Reggio Emilia, and ramps just lightly pan fried in some herb and garlic seasonsed Extra Virgin Olive Oil.

Treats like fresh Ramps don't come around but once a year, buy and eat them now.  They will rock your world.

Roasted Heaven

Roasted Cauliflower is a 'back pocket' kind of staple item I like on the table. It can be dressed super simple, or it can be ordained with curry, spicy blend of chiles or, in this case, spread with a lemon zest and garlic infused oil, fresh thyme, toasted pine nuts and sweet wine soaked golden raisins.

Pile it all up into a large serving vessel drizzle while still warm with good fruity olive oil and garnish the perfectly cooked little flowerettes with crunchy bread crumbs, fine sliced scallions and a little flaky Maldon Sea Salt.
See the Recipe for : Lemon-Garlic Roasted Cauliflower with Toasted Pine Nuts, Thyme and Golden Raisins