Adam made me this cutting board. There is something so much more intrinsically beautiful in a gift that is made versus bought. He’s a little protective of it, though, re-sanding the surface every now and then. I’ve even been gently reproached for allowing strawberry hulls to sit too long on its surface.
There is symbolism in this cutting board, too. In the early years of our marriage my husband was a full-time carpenter, a surprisingly lucrative job for a twenty-something in a ski-town. “Building America,” he would say with a wink. He loved the work. The life-style. However, with the arrival our first child he felt it was time to move up the ranks, to trade in the hammer and tool belt for collared shirts and client meetings. Management. He had arrived.
Life is full of irony. As it turns out, he quite liked that old hammer and tool belt. So much so that he’s decided its time to take a leap, to set aside the nine-to-five for a while and test out furniture making full-time. I’ll be sure to share more of his work going forward. It’s beautiful stuff.
This change coincides with another, perhaps even more important. In the last year-and-a-half since Cecil was born we have become increasingly aware of the distance that separates us from our kinfolk, the sweet people who love us and our son the most. As we’ve talked, and talked, and talked some more about this decision, it has become abundantly clear that the time is now. Everything all at once.
At the end of July, with quiet enthusiasm and measured certainty, we will move back to the Oklahoma hills where Adam was born.
THAI CURRY WITH CAULIFLOWER “RICE”
Adapted from Whole Living
This is one of my favorite vegetarian/vegan dinners. It just feels good to get full on a bunch of colorful vegetables. You could easily substitute any number of different veggies: asparagus, green beans, a handful of spinach, etc. If cauliflower “rice” sounds too fringe/new-age-hippie I completely understand, sometimes I’m not feeling it either, so I just substitute brown rice. Or serve both for more bulk and a little grain.
2 cups cauliflower, florets only
1 tablespoons unrefined coconut oil (olive oil works, too)
1/2 red onion, chopped fine
2 garlic cloves, minced
1/4 cup vegetable broth
1 tablespoon coconut oil
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon Thai red curry paste (more or less to suit your spice level)
1 tablespoon brown sugar
1 cup coconut milk (I prefer full fat, but “lite” would be fine)
1/2 red onion, sliced
2 cups broccoli florets
2 carrots, julienned
1/2 red bell pepper, julienned
3 tablespoons shelled and toasted pumpkin seeds, sunflower seeds, or peanuts
3 tablespoons fresh cilantro leaves, chopped
fresh sprouts (optional)
fresh lime slices for garnish
Sriracha sauce, to serve
- Pulse cauliflower florets in food processor until they resemble the texture of rice (see pic above).
- Heat coconut oil in a medium sized skillet over medium-low heat, add onion and garlic and saute until softened, approximately 3-5 minutes. Stir in the cauliflower “rice”, a pinch of salt and veggie broth. Partially cover the pan and simmer/steam 5 minutes until broth has evaporated and the cauliflower is tender but still toothsome. Keep warm.
- While the “rice” cooks, make the curry. In a large skillet or wok, heat the remaining coconut oil over medium to medium-high heat. Add the garlic, ginger, curry paste and brown sugar and cook for 1 minute, stirring to incorporate the ingredients. Add the veggie slices: onion, carrot, broccoli and red bell pepper. Stir-fry 2-4 minutes until tender-crisp and just beginning to brown on the edges. Decrease the heat to low and add the coconut milk, stirring to loosen any browned bits. Allow curry to simmer gently and thicken for 2 minutes. Taste and adjust seasoning as necessary.
- To serve, spoon veggies and sauce over cauliflower “rice”. Top with pumpkin seeds, cilantro, fresh sprouts, and a lime wedge.