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.