…baby pics work, right!?
I totally crashed the newborn party today and got me some serious baby cuddle time… Baby John is just the best snuggle love bug. Oh, my heart.
As far as the food scene goes, the cauliflower soup recipe was a great success, but the poor lighting paired with the bland color of the dish didn’t leave me much to work with. You should still make it, though! It was delicious, and made even better with a few handfuls of kale thrown in last minute. Check out the recipe below.
And this is what’s for dinner tonight: Sausage N’ Cabbage “Noodles” … Paleo cooking is pretty fun when you have the world’s best meat and produce market around the corner (thank you, Sheridans).
Curry Cauliflower Soup:
1 head cauliflower, cut into florets
1 onion, cut into chunks
3 cloves garlic, halved
5 cups vegetable stock
1 (14 ounce) can coconut milk
1 tablespoon curry paste
1.Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
2.Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!
*Don’t forget the kale!
(And hang tight, tomorrow I try to build my own light box. Wish me luck.)