August 2nd, 2008

Lexi in the woods

In brief...

...maybe not quite the soul of wit, but in the neighborhood:
  • 08:38 Scooting to work takes about the same time as the bus but feels better. #
  • 17:14 Gorgeous, gorgeous day. Got to see my sweetie before he left for work; scooting home in the sunshine now. And it's Friday! #
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Bettie Page elitist bitch

*ow!* Thank you, may I have some more? *ow!*

There are a couple of points in my lower back and right calf that are being very resistant to all the things I'm doing to try to ease them up. The knots and tightness and not-quite-pain-but-darn-close seem firmly lodged, and I'm getting awfully tired of them.

Since the foam roller isn't doing it, I just tried using a tennis ball on my calf.

Oh my god.

Help, what's my safeword?

*ow!* *ow!* *ow!*

This is gonna take a while.
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House facepalm

maybe this will motivate the monkey...

This is killing me.

Roasted cauliflower is one of our go-to recipes — easy, tasty, healthy, simple, almost impossible to mess up to the point of inedibility. This is one of those recipes that converts vegetable-haters. The monkey, who (admittedly) has come a long way from his previously vegephobic ways but still generally prefers his vegetables chopped into tiny bits and cooked into submission, loves it. The first couple of times I made it, we wound up eating the whole thing straight from the baking sheet while standing in the kitchen, it's that good.

This morning, we bought a beautiful, solid, heavy, creamy white head of cauliflower at the farmers' market.

And just now I found this recipe from Suvir Saran, whose book Indian Home Cooking is probably responsible for launching me onto this Indian cooking kick and is the source of several of my favorite recipes:
clipped from
Cardamom-Roasted Cauliflower
Serves 8

1/3 cup extra-virgin olive oil, plus extra for greasing baking dish
3 cardamom pods [Lexi note: make adjustments as necessary]
3 dried red chiles (optional)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon whole peppercorns
1 head of cauliflower (2 1/2 to 3 pounds), cored and broken into medium florets
1 medium red onion, halved and thinly sliced
Kosher salt for sprinkling

Preheat the oven to 425°F. Grease a 9x13-inch baking dish or large gratin dish with olive oil and set aside.

Using mortar and pestle, grind the cardamom pods, chiles, coriander, cumin and peppercorns until fine. Transfer the spices to a large bowl and mix with the olive oil. Add the cauliflower and onions and toss to coat. Transfer the vegetables to a baking dish and roast until they're tender, about 1 hour, stirring every 20 minutes.
Sprinkle with salt and serve.

Note: Coarse kosher salt, or Maldon sea salt, adds a lovely crunch to this otherwise ultra-tender roasted cauliflower.

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So what's the problem?

The "up" button on the oven controller went *clunk* a couple of days ago, and until we put in a maintenance request and get it fixed, we're limited to baking at 350° or below.

Roasting cauliflower takes a 425° oven.

Hey, maybe this will finally get the monkey to call the manager the way I've been bugging him to for the past couple of days...