Fairy tales show real life issues in a fantastical scenario where most often the hero triumphs…Children need to discover in a safe environment that bad things happen to everyone. Because guess what? No one in life is immune from challenges — so we need to build capacity in our children. Do we build emotional muscles so our children can hang on during tough times or do we shelter our kids, protecting them, leaving them so weak they can’t handle anything requiring strength?
Robinson’s grace is all the things we don’t have names for: the immortal souls we may or may not have, a doll with rag limbs loved to tatters. It’s sweet wild berries eaten in a field after a man baptizes the woman he will someday marry. Grace is money for a boy who may have killed his father; it’s one wife restoring the roses on the grave of another. Grace here isn’t a refutation of loss but a way of granting sorrow and joy their respective deeds of title. It offers itself to the doomed and the blessed among us, which is to say all of us. “Pity us, yes, but we are brave,” Lila realizes, “and wild, more life in us than we can bear, the fire infolding itself in us.”
© Courtesy of Farm Burger
Burger Love: This incredible burger from Farm Burger in Decatur, Georgia is topped with local bacon, a runny sunny-side-up egg, pepper Jack cheese and salsa verde. Here, more of the best bacon burgers in the U.S.
Chocolate Almond Butter Brittle
100% cacao chocolate, crunchy almond butter, sea salt
Recipe of the Day: Tyler’s Sunday Pot Roast
An all-in-one dinner that delivers impressive results every time, Tyler’s tried-and-true roast is made in just one pot in the oven.
Recipe of the Day: Giada’s Cheesy Pasta with Butternut Squash
The creamy sauce for this fall-inspired pasta comes together as the heat of the penne melts tangy goat cheese.
Yields: 4 servings
Prep time: 10 min
Cook time: 6 min
1 head cauliflower
1 tablespoon extra-virgin olive oil or safflower oil
1 medium onion, diced
Coarse salt and coarsely-ground black pepper to taste
Spices, herbs, and/or vegetables of your choice (see variation ideas below)*
* Season as you would any rice dish. I added some diced red bell pepper and sautéed with the onions.
Wash, remove core and leaves, trim, and coarsely chop the cauliflower. Also make sure there are no brown or black spots on it. If so, remove with a paring knife. Chop the fresh cauliflower into small florets or pieces small enough to fit into the food processor. Make sure that the cauliflower pieces are completely dried before using.
In a large frying pan over medium heat, heat olive oil. Add onion and sauté approximately 10 minutes or until soft. If adding other diced vegetables, add with the onions.
Meanwhile, place cauliflower pieces in a food processor and process (pulse) until the cauliflower is small and has the texture of rice. Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized. Don’t over process, as the cauliflower can get mushy - you want a rough chop.
Raise the heat to medium-high. Add the prepared cauliflower to the cooked onions in the frying pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside (similar to “al dente” pasta). Season with salt and pepper to taste.
Remove from heat and serve.
Makes 4 servings.
Also great used as “rice” in soups and stews and as side dish in place of rice or curry. Great served with chicken, seafood, and a side salad. Be creative!
Another reason to love avocados.
Soba Noodles with Shishitos and Avocado via Love & Lemons