We usually have a bottle of wine with our Saturday dinner, we have been restricting ourselves. However, when Matt was opening the wine this week, the corkscrew bust. We couldn’t believe it, the bottom part just sheared off the main gadget. Luckily we have other corkscrews including a similar one to this which we find easiest to use. But where does one buy corkscrews, we have several different ones but I have no idea where we got them?
I have a hurricane tracking programme on both my laptop and my tablet – I have had such software since we lived in North Carolina and have always found it very useful. Yesterday I was offered an upgrade so I downloaded it although we won’t be in NC this year. On the download site they had this little chart which I found very interesting so thought I would share it, particularly for those who live on the east coast. The programme I have is called Tracking the Eye.
From reports we have been getting, the memorial service for Tina Downey went very well. The family are requesting donations be made to assist with the boys education. I am hoping we shall soon have a button you can click which will take you to the donation site.
This recipe came through Pinterest and I followed it back to a blog called Damn Delicious. It looks it.
A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!
Yield 6 servings
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
Hi Jo - glad you enjoyed the steak .. and then the Cauliflower Chowder - they are good filling dishes aren't they ..ReplyDelete
Thanks re the brief update here on Tina and the family's wishes ...
Have a good week - Hilary
Yup, they certainly are Hilary. Not that I have tried the chowder yet.Delete
You are welcome. A good week to you too.
That soup looks to DIE for!!!! It's so thick looking that I thought for sure part of the instructions called for part of the soup to be put in a blender.ReplyDelete
I was trying to figure out how old her kids are now. I thought the eldest was in college but is this maybe his senior year?
I honestly have no idea. One of them was driving so I guess he would be college. Tina's medical bills must have really cut into their financial picture too.Delete
I'm not crazy about steak, but the combination of blue cheese and port wine sauce is mouthwatering :)ReplyDelete
It it's a good steak cooked properly, I enjoy it. Adding the blue cheese and port wine lifted it to the stars.Delete
Ooh, we just made filet mignon last night. We're going to have to try adding that blue cheese port sauce on top next time. Also, when I say "we" I should clarify that I mean my wife and I. My co-author's a great guy and all, but I save the fancy cooking for my wife.ReplyDelete
Do try it, it's wonderful. Well you could invite your partner to share it when you cook it for you wife!!! Unless filet is as expensive there as here, knowing the UK, I expect it is.Delete
I used to drink port back in the eighties but not so much now as it makes me wheeze. I know that sounds strange but I think it must be the preservatives. Perhaps Portuguese port wouldn't affect me the same way. I love the idea they kept the port in caves!ReplyDelete
We basically only use it as an after dinner drink. What port do you drink? As far I knew there is only Portuguese port - it was originally invented by a couple of Scottish wine importers who were based in Portugal when one year the wine was terrible.Delete