It’s crazy how time gets away us. Life gets so fast on us and before you know it another Christmas has come and gone. Another new year welcomed in. Life is so much like a merry go round and sometimes we forget to slow down and get off.
It’s been since Thanksgiving since I posted last. I guess that makes me not much of a blogger (but I will keep trying!). We have been becoming familiar with this new posting which has us away from each other on a day-to-day basis. We are figuring out strategies to make it easier. Things that are working to help us through this, now that we are about 8 months in. But we are finding ways, and we are making it work. And that is really the most important thing for us.
I became a grandma in November! Well, a “Nonna” not a grandma lol. I am not sure why I don’t care for the term grandma and have opted for something a bit different. I was on the path to Nana when we lost a beloved extended family member suddenly so in honour of Nonna Theresa I chose Nonna. You will be missed Nonna Theresa but remembered fondly with love.
So about being a Nonna. Sometimes I think it hasn’t really sunk in yet. Fresh babies are not really all that much fun. They may smell good. But all they do is eat, sleep, poop, and cry. Then repeat lol. She is 4 months old now. And starting to be fun and have a personality. I can finally get a smile from her. I sing Copacabana to her but alter the lyrics slightly. I don’t even know the entire song but find myself belting out the words:
Her name is Nonna
She is a showgirl
With yellow feathers in her hair
And a dress cut down to there…
and… well that’s all I sing to her, over and over again. What can I say. She is a beauty for sure. And I couldn’t be prouder of her mama xo.
Christmas was early this year. My middle child had to work and was on patrol for Christmas. So two weeks before the actual day we enjoyed our traditional Christmas with mimosas and eggs benedict for breakfast followed by our full-on turkey dinner with the fixings including stuffing, mashed potatoes and gravy, maple glazed roasted brussels sprouts (oh a must try!), cauliflower gratin, and roasted root vegetables. I’ve attached my cauliflower gratin recipe as its honestly become a family favourite!
A new baby in the family has spurred some out-of-town visitors. Great Gramma came the end of November to meet the new baby. Great Grampa was here and just left this week. Great Uncle Jack and Great Aunt Leslie are arriving next week and a visit in April from Aunt Josi is pending. It’s been special to watch the generations interact with a freshie. Makes your heart swell for sure.
My besties were on an adventure for the month of February in Portugal. I missed them and my therapy sessions. It was good to catch up and hear about their trip. Looking forward to hearing ore about it once we have more time to spend together. Needing a shot or two of our favorite tequila to be honest!! Will and I are planning an adventure of our own for the fall. You will just have to wait for posts on that when the time comes!
Well, I think I have got you all caught up. With Easter just around the corner and earlier than usual this year, I’m pondering what to share for a recipe.
Until Next time followers!
Cauliflower Gratin
Ingredients
- 1 large head of cauliflower
- 4 Tbsp butter
- 3 Tbsp flour
- 2 c hot milk
- 1/2 tsp black pepper
- 1 tsp salt
- 3/4 c grated Gruyère or Swiss cheese
- 1/2 c grated parmesan cheese
- 1/4 c bread crumpbs
Instructions
- Break the cauliflower down into bite size florets. In a large pot of salted boiling water, blanche the cauliflower for approx. 5 minutes until tender but still firm. Drain.
- In a saucepan, melt 2 Tbsp of the butter. Add the flour and make a rue, stirring constantly for approx. 2 minutes. Once the flour is cooked, add the milk to the rue mixture. Boil, whisking constantly for about 1 minute until thickened. Remove from heat.
- Add the salt, pepper and half of the gruyère, and the parmesan. Stir until all the cheese is melted.
- In a 8 x 11 baking dish, arrange the drained cauliflower evenly in the dish. Pour the sauce over the cauliflower.
- Combine the remaining 1/4 cup of the gruyère cheese with the breadcrumbs and sprinkle over top of the cauliflower.
- Melt and drizzle the remaining butter over the gratin.
- Bake for 25 to 30 minutes in a 375 degree oven.