Good morning, dear ones!! 🙂 It’s SO good to be back home, back to sleep in my own cozy bed, cooking in my little kitchen, tucked up in my armchair writing to you.
After feeling right as rain for my entire trip to Cancun, I arrived home in time to get a whopping cold, start losing my voice, and generally feel like death. 🙂 Isn’t life funny like that?
Just before my trip I went on a marvelous hike to the beach at Point Defiance, Washington with my friend Stacey. It was a gently overcast day, bits of rain now and then, but mostly mild and peaceful. We meandered through the almost tropical rain forest before clambering down a staircase of tree roots onto a deserted beach.
We happily wandered the shore admiring unique bits of driftwood, a beached jellyfish in vivid russet, and a snakey tangle of kelp and seaweed. We read messages carved into the clay walls of a cliff, listened to the gulls shriek and collected smooth white stones.
It was a wonderfully rejuvenating day with my dear Texan friend.
That week I also made delicious Maple Ginger Roasted Broccoli. It’s simple as can be, simply toss broccoli florets with the marinade below, roast 10-20 minutes until edges begin to brown and serve. Mmm. 🙂
How was your weekend, dear friends? What is your favorite memory?
Maple Ginger Roasted Broccoli
2 heads broccoli, cut into florets
1/4 cup sesame oil
1/3 cup soy sauce
4″ piece ginger, peeled and coarsely chopped
6 cloves garlic, peeled and coarsely chopped
1-2 Tbsp Hoisin sauce
1-2 Tbsp Maple syrup
- Preheat oven to 450 F.
- Place broccoli in bowl, set aside.
- In blender add remaining ingredients. Puree until smooth.
- Pour over broccoli and toss to coat (Add a bit at a time, you don’t want it too wet or the marinade will be too strong.)
- Spread broccoli in baking pan and roast for 10-20 minutes, stirring once, until tender and tips are browned.