There's Beauty in the Bellow

Well, I ate roasted brussels sprouts with toasted walnuts and a dollop of plain yogurt. What did you eat? Crackly, salty, creamy, crunchy, warm, cool, and plenty of umami. Hey, they needed to be eaten and this morning was my window to cook them. I was going to save them for lunch, but after sampling one, they couldn't wait. If you can find brussels sprouts still on the stalk, grab 'em. They stay fresh much longer than the ones already cut off. Plus the stalk makes a fun little totem. I used Ina Garten's recipe for roasted brussels sprouts--so simple: just evoo, salt, pepper, the cute mini cabbages (the larger ones cut in half) all roasted at 400. They converted several people at the last church supper to brussels sprouts.

#1: Slice asparagus stems in half lengthwise and steam. Pile asparagus, thinly sliced radishes, sliced pears, toasted walnuts, and your last dollop of ricotta onto a plate. Sprinkle with fresh thyme, salt and a splurge (ie, a copious rain) of black pepper. Drizzle with balsamic vinaigrette. Sit down at the table with your salad. Inhale. Make sure to try different combinations of flavor and texture. Radish and asparagus. Pear and radish, with ricotta. Pear and asparagus, then with a walnut, then with ricotta. Ricotta and asparagus, swirled in the balsamic vinager. #2: Slice and saute a couple mushrooms with a little butter and salt. Once you have them in the pan, make a phone call: by the time you have gotten off the phone, the shrooms will be well underway. Wilt some spinach in the microwave for about 30 seconds. If you have gotten distracted and your mushrooms have gotten a bit cold, include them in the last step. Top with your mushrooms, thinly sliced radishes, chopped grapes, walnut...

Today we hosted a little birthday luncheon for Teri, who's been our neighbor and surrogate grandmother for several years now. We made Ina Garten's incredible crab cakes (Daddy said they taste better than the expensive ones he once ate in some fancy restaurant), spinach salad with cucumbers, strawberries and roasted almonds and cherry balsamic vinaigrette, pinot grigio wine spritzers, and buttermilk biscuits from the Gluten-Free Girl's recipe. The biscuits turned out beautifully! As Momma was pulling them out, she exclaimed, "Oh, they look like real food!" I used a store-brand lactase milk (milk with the lactase enzyme added) and added lemon juice to substitute for regular buttermilk. We also followed Ina's philosophy and bought the dessert, a fruit tart from The Fresh Market. Since the tart has gluten and dairy, I wanted to make sure the biscuits wouldn't add any discomfort to what Momma was going to experience. I skipped out on the tart, made our favori...