Summer surplus

Dear Diary,

Adam: We have friends in our area who have been going through a bit of a rough patch for the past year.  They are lovely people and we wanted to give them a little something to ease the strictures in their life. I went to the garden and cut some cauliflower and a huge zucchini, while Angelo visited the hen house and gathered a dozen fresh, free-range eggs. 

Surplus from our garden makes a gift for our friends.

Angelo:  Our friends loved the fresh vegetables and eggs.  We love to share our surplus with others.  Isn't that what it's all about?  We consider ourselves most fortunate to be able to grow much of our own food.

Adam: This year our cauliflower was over-abundant and let's face it, a person (or a doll) can eat only so much steamed cauliflower and cheese sauce!  Jesse found a new recipe and is it delicious - you should try it, too.  We want to share it with everyone.  It could be used for other vegetables, meats and also tofu.


Mix together:
1/2 cup flour
1/2 cup milk
1 teaspoon baking powder
1 teaspoon garlic powder

Cut 1/2 head of cauliflower into smaller pieces.  Coat the pieces in the batter.  Deep-fry the battered cauliflower.
Cauliflower right out of the deep fryer.
1 Tablespoon minced garlic
1 Tablespoon sesame oil

1/2 cup soy sauce
1/4 cup rice vinegar
1/2 cup maple syrup
2 Tablespoons fresh ginger, grated
2 garlic cloves, minced
1 Tablespoon sriracha
1 Tablespoon cornstarch mixed with 1/4 cup water

Cook the sauce until thickened.

Coat the cauliflower in the sauce.  Top with sliced scallions and sesame seeds.


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