Vicki's elegant double-spray phalaeonopsis and a dozen long-stemmed red roses from RL provided slightly more restrained notes of blossom joy to the kitchen display.
Flowers provided feasts for the eyes, but there was plenty of food action as well, just not much of my cooking. I love to feed people (drop by anytime and we'll enjoy a cuppa or some spirits plus a homemade treat), but lately I've been the guest as friends and family bring the treats along with them. Several breakfasts, lunches and an amazing Thanksgiving celebration all arrived as ready-to-go parties. We're so fortunate to have friends and family that are such awesome cooks! Hmmmmm, there might be pre-Christmas pounds piling up already.
RL continues his hunt for The Best pickled herring and kimchi available locally. I politely decline his invitations to join the ongoing taste tests, considering myself a
Hilary created intriguing "zoodles" with her new kitchen gadget, a spiralizer. Topped with the latest batch of Minnuto spicy red sauce, these zucchini and yellow squash noodles were a low-carb dinner hit and a surprisingly good swap-out for pasta.
Oven-roasted vegetables are seasonal favorites - ok, at least one of us loves them. We're increasingly fond of roasted cauliflower, fennel and broccoli as stand-alone items, then as flavor-packed components in mixed-ingredient dishes. Tasty and healthy, what's not to like about veggies? (Are you reading this, RL?)
Leftovers often accumulate when there are only two of us dining. Leftover Thanksgiving turkey is prized for cold sandwiches and Kentucky Hot Browns, leftover roasted veggies are terrific on sandwiches, in frittatas and salads, but this week's leftover item of choice was wild rice. It made a perfect base for this colorful, sweet yet savory, crunchy and tangy, Nutty Wild Rice Salad. We rediscovered this forgotten favorite from the Silver Palate cookbook and both wondered why it had been ignored for so long. Tasty enough at lunch, with some added shredded chicken it's a satisfying dinner salad, and later on a remaining cup worked well as filling for a few lettuce wraps.
This post is linked to Celia's IMK monthly get-together at Fig Jam and Lime Cordial. Celia has hosted this gathering for five years, building an amazing community of food bloggers who invite you inside their lives and kitchens for a virtual visit each month. Thank you Celia, for your efforts and energy in organizing the party!