2017-2018 Winter came in with a blast!
This fall we added a new sliding entry and a 32' by 16' deck in the back of the house. We are so excited to have a deck again and we are anxious to have friends over to experience the colorful sunsets we often have here in Missouri.
But in December, the snow and frigid cold came in and did not leave. January has been no better, a direct opposite from the last two winters when I was able to grow greens under plastic the entire winter. This year, I planted late lettuce, spinach, kale, parsley and radishes. In early December. cute little green shoots were showing a hopeful harvest but when the winds and cold came in at Christmas, and at - 10 even the shoots froze under the 8 mm plastic which kept the greens so warm and cozy last year. I frankly gave up trying o keep them warm and watered. I was watering frozen leaves.
So, I will start my seeds in the warmth of my basement grow lights and hope for warmth in March. In the mean time we have been enjoying all the greens that I froze during the spring, summer and fall. Thanks goodness for those. Lots of Swiss Chard, Spigarella, Spinach, Green Beans, and Broccoli to fill our winter dishes and soups.
We are also trying to stay away from those fatty comfort foods. Its tough this year since its so cold. And Steve loves dishes like Mac & Cheese and Poutine! High Fat foods, only good for a hibernating bear!
So, I came up with a lighter version. And, if you don't tell anyone what's in it, they will never guess its cauliflower! (I originally mashed it with fresh ground pepper and a bit of chicken broth.
1 cup leftover mashed Cauliflower
8 oz. elbow macaroni, cooked
2 TBSP Butter
1/4 c chicken broth
1/4 cup grated Parmesan cheese
As soon as the macaroni is drained, after cooking, add the mashed cauliflower, butter, and broth to the mac in the pan. Stir continuously and season with salt and pepper. Once all the butter is melted and ingredients have been mixed well and heated, add the cheese and mix for one more minute. Serve immediately.
