I am not a fan of winter. Some people love their snow and cold. That’s not me. I chose the South because I just do NOT do ‘cold’.
But here it is…December…and, sure enough, it has decided to be frigid. As in more than nippy… just not good. So tonight I moved my tender plants indoors and covered the rest. Next week they can return outdoors.
The good news about freezing? I am inspired to break out the crock pot, try new casseroles, and make soups/stews/chowders. This is the new recipe for tomorrow:
We adore Thai curry…and this one sounds so good!
On the fantasy front…it IS Friday after all… and as I can’t have my dream of living where winter doesn’t exist… we might as well think of ways to stay warm.
Yep…maybe winter isn’t sooooo bad after all….
Now I admit, the first time I tried mochi I was …well, underwhelmed. My girls assured me we just got a ‘bad’ example. A couple of months later we tried it again, different brand, different flavor, and ooohhh! Yumm!
Tonight I was introduced to the next stage of mochi madness….mochi ice cream balls!!
ooooohhh!!! The bliss…sweet, creamy, cold middles (you can also use sorbet if you want to go dairy free…still mmmm!) and the nummy sweet deliciousness of a mochi coating. Got to try this at home! Mango is so amazing. Green tea is my favorite. All the flavors are luscious. So, here is the recipe I am going to try asap.
Reesie brought me home last night. We made salmon croquettes (a favorite) and hung out. A pleasant afternoon. Today we ran errands…. the ones I can’t get done because of the lack of car situation. We went to Staples, the bank, got gas for her car, I wrote letters to be mailed tomorrow, we got some groceries … then home in time for dinner.
I made chayote to go with supper. A different recipe than I usually make, but well suited to the meal and went wonderfully with the roasted pototoes and the cranberry sauce. So simple:
1 tablespoon olive oil
- 1/4 red onion, diced
- 1 clove garlic, minced
- 1 chayote squash, cut into 1/2 inch strips
- 1/2 teaspoon sea salt
You put the oil in a skillet, brown the onion and garlic, toss in the chayote and seasoning. Brown for about 3 minutes, stirring occasionally. Add the lime juice (you may need a dash more if you have a large chayote as I did tonight) and cook another 2 – 3 minutes till done, but still crisp.