Orange and tangerine before bedtime.

Good Evening

I think it's a refrigerator grazing night. I'm going back for more shepherds pie.

Beef simmered a few hours and then the rest. Weather sucks so it is a great soup day.

baked chicken legs. Kind of a make do meal.

left over roast lamb in a crusted pie with veggies

maybe a red wine

Brussel sprouts, new potatoes, a zucchini and a couple roma tomatoes, seasoned for roasting with salt, pepper, oregano, garlic, and smoked paprika. Adding tuna at the last, and a dressing made from the olive oil from the tuna, juice of a lemon, and some Italian hot sauce. We'll see!

My husband brought me some blood oranges from Trader Joe's in the Twin Cities, so I juiced them and will make a cocktail with rum and maybe a touch of absinthe.

The Landlady lost a cap on a front tooth and it’ll take a few days for the dentist to repair it. So I’ll be making meals she can drink!

Cauliflower soup with celery and onions. Spicy. White rice.

Vanilla ice cream.

but this afternoon I got this feeling to post my cauliflower-lentil soup recipe. I so wish I had because it is incredibly delicious and it's totally smooth. It has coconut milk and cilantro in it,, too, in addition to red lentils.

It is super-easy to make.

Creamy Red Lentil and Cauliflower Soup

Servings: 6 (makes about 9 cups)
• 2 tablespoons neutral oil, such as avocado or canola
• 1 large yellow onion (12 ounces), chopped
• 3 cloves garlic, minced or finely grated
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 1 1/2 cups dried red lentils, rinsed and picked through to remove any stones
• 6 cups low-sodium chicken or vegetable broth, plus more if needed
• 1/2 teaspoon fine salt, plus more to taste
• 4 cups bite-size cauliflower florets (from 1/2 medium head)
• 1 cup light coconut milk, plus more for optional garnish
• 2 tablespoons fresh lemon juice, plus more to taste
1. In a 4-quart soup pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until tender but not brown, 4 to 5 minutes. Add the garlic and ginger and cook, stirring, until aromatic, 30 seconds more. Stir in the cumin, turmeric and cayenne pepper until aromatic, about 30 seconds. Stir in the tomato paste to incorporate, followed by the lentils. Add the broth and salt, and bring to a boil.
1. Step 2
Reduce the heat to medium-low and simmer, uncovered, for 15 minutes. If the lentils have absorbed most of the broth, add more as needed – start with 1 cup – for a thick but soupy consistency. Add the cauliflower and return the mixture to a boil. Reduce the heat so the soup is at a simmer and cook until the cauliflower is soft, 20 to 25 minutes more. Remove from the heat and, using an immersion blender, puree until smooth. (Or, you can puree the soup in batches in a blender: To prevent spatters, be careful to not fill it more than halfway, remove the center ring from the lid, and hold a kitchen towel over the lid as you blend.) Stir in the coconut milk and lemon juice, then taste, and season with additional salt, if desired.
1. Step 3
Ladle the soup among the bowls, garnish with a drizzle of coconut milk, chopped cilantro, and toasted sliced almonds if desired, and serve hot.

Note: I took the lazy way out and just put everything in the blender (step 2). I did have to do it twice because there was so much it wouldn't fit into one blender container. Remember, lentils cook fast!

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Hope the landlady gets fast action from the dentist.