The city of Boise is frozen still but still filled with vibrant life. The community has been through an unusual-for-this-time-of-year cold snap. The highs for the past week have been in the pre-teens and we've just barely made it to them. The streets are lined with white powder and the roads are packed down with sedimentary ice. The wildlife is bustling and the scenery is breathtaking.
You know what else is breathtaking? The frozen tundra air once it hits your lungs. That shit hurts. It's also breathtaking when your car starts fishtailing in the middle of a busy street with children in the bike lane and deer bounding in front of you. That shit's nerve wracking.
So I've been enjoying the beauty and magic of this time with as little travel as possible. Sure I've run a few errands, gone to work, and slid over to band practice but just going out for the sake of going out has been drastically reduced by the weather (luckily we have a heat wave coming on today; we'll be barely above freezing for a few days! That's surprisingly warm after a surprise weather nose dive.)
I made this dish for my lunch today (I've kinda been over doing it on the starchy starches lately. They make me feel warm this time of year. I need to readjust and stop eating like shit.) It was perfect! It did the job of a "mac-n-cheese" type comfort food, without all the negative stuff I associate with over eating in the winter.
It comes packing: both vitamin A and C, riboflavin, and manganese. This is good.
salt and pepper, to taste
1/2 c coconut milk
1/2 c chopped cilantro leaves
2 garlic cloves, chopped
1/2 tsp curry
1/2 tsp ginger
1 tsp red pepper flakes
- First thing's first, get out all your ingredients and supplies (an oven, a blender, a casserole dish, maybe a spoon for mixing and scraping...I don't know it's your kitchen). Got it? Alright, cool. Get that oven cranked up to 425.
- Toss your florets in some olive oil, sprinkle them with your salt and pepper, pop that in the oven (in a pan or something, of course.) and go check your facebook.
- After about 20 minutes start your sauce: just throw all the rest of the ingredients into a blender and get that stuff pretty damn smooth. Change up the scenery and move the sauce from the blender to a super small sauce pan. Get her all boil-y and then remove the heat (sounds like a sick game).
- When your broccoli is to your satisfaction, combine it with that bomb sauce. If you're like me you'll always want to put some sriracha on it.