Bear and I were sick with an awful, achy, fevered flu for the past week. We felt miserable, and by day five we were both going a bit stir-crazy. So we took our sick selves outside, Bear to potter away with his tractor and me to amble down our driveway to pick a big bouquet of the Queen Anne’s Lace I’d spotted the day before.
The cool wind felt heavenly on my fevered face and the walk did me good. With all the glorious rain we’ve had, our ditches are full to bursting with feathered grasses and wildflowers that dance in the wind.
Queen Anne’s Lace has been my favorite wildflower since I was a little girl. It grew abundantly in Canada too and was handy for tucking into a blonde braid or stirring into a made-up concoction consisting primarily of dirt, hose water, and weeds.
Who can doubt it, when there are rainbows and wildflowers,
the music of the wind and the silence of the stars?
Anyone who has loved has been touched by magic.
It is such a simple and such an extraordinary part of the lives we live.”
I love the look of wildflowers against old wood, don’t you? They seem to belong together.
I bet Bear never thought his old workbench would be such a perfect spot for a bunch of wildflowers to rest.
When I got back home, I tucked the unkempt and rowdy bouquet into my Russian teapot and it has provided endless delight to me ever since.
When I’m feeling crummy I want good, simple, easy food. Food that comforts and nourishes and doesn’t make me want to groan pityingly at the effort. Thai-Spiced Roasted Cauliflower fits the bill nicely.
Poor cauliflower is often neglected in the vast array of more beautiful and interesting vegetables, but it shouldn’t be! This cruciferous vegetable is full of vitamin B (6 different kinds!), K, and C, a powerful antioxidant and detoxifier, anti-inflammatory, and excellent for your digestion and cardiovascular health.
Roasting is a delicious way to eat cauliflower, especially when tossed with a Thai-inspired spice mix that is heady with lime zest.
What things comfort you when you’re ill?
Thai-Spiced Roasted Cauliflower
Thai Spice Mix Recipe
Mix together the following:
1 tsp each of coriander powder, garlic powder, and onion powder
1/2 tsp each of sea salt, sugar, cumin, turmeric, dried mint, powdered ginger, and chili powder
zest of one lime
Roasted Cauliflower Recipe
1 head cauliflower, trimmed and cut into florets
2 Tbsp grapeseed oil
1 Tbsp Thai seasoning (see above for recipe)
- Preheat oven to 400 F (205 C).
- Place cauliflower pieces in large mixing bowl, drizzle with grape seed oil. Toss gently to coat.
- Sprinkle over seasoning and toss to coat.
- Place baking paper on cookie sheet and spread cauliflower evenly. Add more salt if necessary.
- Bake 25-30 minutes until cauliflower is browned and edges crispy.
- Serve warm.