Tuesday, February 28, 2012

Hey...Is This Thing On?

In case you were wondering, I am still alive and well.  This semester has been the most difficult one to date.  It's been virtually impossible to keep on top of everything, much less find time for free time.  My Comment is due this Monday, thank heavens, so I finally feel like I'm on the better side of things.  I just have to get through Monday.

Here's a random hodgepodge of what's been going on in my life:

We had some people over for the Super Bowl

I had to make some fun decorations.

My Mom got new baby chickies.

Spring is in the air.

My silly dog steal each other's bone.  I find it silly the giant dog has a tiny bone and the tiny dog has a giant bone.

Jason and I tested out our new patio heater.  It's pretty freaking awesome.

 I bought some awesome new chairs for my office *on sale* at Anthro.

and Jason's dad continues to remind us why we need to move back home.

Have a lovely day!  Fingers crossed free time is just around the corner.

Monday, February 6, 2012

Weekday Meals: Roasted Broccoli

Ah broccoli.  

Who decided that the the main way to cook and serve it was steamed and smothered in cheese?  Don't get me wrong, I love broccoli.  But lately I'd grown a little tired of the same 'ole, same 'ole.  When Jason brought some home the other night, I was determined to do something different.  I roasted cauliflower all the time, so I figured it couldn't be that much different to roast broccoli.

The verdict?  Delicious.  Broccoli is sturdy enough to stand up to roasting and the little charred bits just added to its flavor.  Bread crumbs and salty parmesan cheese pushed it over the top.  Best of all, it was super easy to prepare.  Watery steamed broccoli is officially a thing of the past.


  • 1 head of broccoli, cut into bite size pieces.  I also roasted the stalks.
  • 3 Tbs to 1/8 cup olive oil.  You want to lightly the coat all of the pieces, but you don't want them to be wet.
  • 1/4 cup bread crumbs.  I used panko, because regular ones will work fine.
  • 1/4 cup freshly grated Parmesan cheese.
  • Salt and pepper to taste.  Go easy on the salt though, because Parmesan is pretty salty itself.
  • Preheat your over to 450.
  • Place the broccoli in a roasting dish.  Drizzle the olive oil over the broccoli.  Toss to coat.
  • Repeat with 1/2 of the bread crumbs and 1/2 of the cheese.  Season with salt and pepper.
  • Add the remaining bread crumbs and cheese on top of the broccoli.  Drizzle a little olive oil over the top.
  • Bake for 20-25 minutes, or until the broccoli is tender and the cheese and crumbs and golden brown and crunchy.

Serve with some fresh fish and a homemade spicy remoulade.

Healthy, delicious, and easy.  Perfect.