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Gratefulness and Roasted Broccoli with Toasted Parmesan

Hello, dear folks. 🙂 I’m so sleepy that I’m quite terrified to write anything here lest it turn out to be complete gibberish! 🙂

It’s been an intense week but a good one, much heartache in the beginning but now I’m basking in the glow of unexpected, but most welcome, resolution and peace. I’m gonna sleep like a rock tonight. 🙂

Until then, I’m mulling over little things that have brought me joy lately:

My “nest” I made on this oh-so-rickety bench outside my door.

This gorgeous view from the bench!! How I love to lay here and look up at the trees, watching the setting sun turn everything all glowy and wonderful. 🙂 

My hardy lavender plant that has somehow survived moving, pot breaking, drowning, and my utter lack of a green thumb. 🙂 
I’m also grateful for roasted broccoli topped with toasted Parmesan cheese. I usually make a big batch, fully intending to eek it out over several days, but I never manage it. It’s just too yummy! Especially all those toasty, salty, scrumptious bits of cheese that stick to the pan. 🙂

What “little things” are making you happy this week?

Roasted Broccoli with Toasted Parmesan

Ingredients:

1 large head broccoli, washed and cut into florets
olive oil
good salt and freshly ground pepper
4-6 ounces freshly grated Parmesan cheese (pre-grated won’t melt properly)

Directions:

  1. Preheat oven to 375 degrees. 
  2. Toss broccoli liberally with glugs of olive oil, salt and pepper. 
  3. Spread on baking sheet and roast for 15-20 minutes or until tips begin to brown. 
  4. Remove from oven and nestle broccoli close together. Sprinkle with Parmesan cheese and return to oven. Roast for another 5-10 minutes until Parmesan is browned and toasted.



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Sarah, Maison Cupcake - That looks a very tasty to serve broccoli. My cheese scones have been making me happy this week!

Rambling Tart - It really is, Sarah. 🙂 I'm having it again for lunch today and I can't wait. Oooo, cheese scones sound FANTASTIC!! 🙂

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