GWSmith

Here is an overhead photo of the table per usual.....

Ok, after an other session of new METAL smells from the range, the dish is done and ready to serve....

Having finished that step, its now time to convert to BROIL (first time ever for this oven!!!!)

Back at the oven, its time to add the cheese and fresh Italian parsley...

Meanwhile, I composed a couple of salads.............mixed baby greens, celery and fresh tomato (thank you Whole Foods!)....

After 12 minutes in the oven...................its time to stir it up for the remaining 12 minutes....

Here, the dinner is sitting in the oven..................Boxx, if you are seeing this, it is the FIRST real time this oven has been used, and of course, there is a HOT METAL smell filling the house as you can imagine !

Oh, there is GB looking on while the dish is being composed []

The veggie is now added....

Corning dish is coated with XVOO ...

Here in this photo, its all mixed and ready for the Corning dish....

The califlower has been broken down into flowerettes and washed and drained.. Into the bag for a bit to incorporate the XVOO and garlic...

Here, the fresh garlic and XVOO go into a freezer bag...

Good evening foodies! Ok, lets start with this from TONIGHT's dinner.... First off, Chris brought home a head of califlower which we have NEVER HAD in all the six years in this home! So, my gears were turning and I thought I would consult the internet for a simple recipe....... So, lets get started with a photo of the ingredients shall we ??

And shortly afterward, it was time to cool down the 1950 Westinghouse waffle iron, and pull the remaining waffles from the warming oven into freezer bags for another time. These are all 8" in diam, and the usual run is 14 waffles minus 3 for the brunch this afternoon [Y] There you have it. Until next time.. ...........Gary

A closeup of my plate....

Ok, this will be simple............. We decided to have a late breakfast AFTER Chris returned home from his church choir directing duties. I put together a simple brunch consisting of freshly made buttermilk waffles (with plenty of REAL Mexican vanilla extract), organic buttermilk (WholeFoods) etc.. Morning Star sausage patties, along with heated, real maple syrup. Some maple walnuts (WholeFoods) to add for a topping. Heinz balsamic ketchup for the patties, and an organic dark roast coffee. The oranges are fresh from a box shipped in from Florida. Here is the table setting, showing something a bit different..........SUNLIGHT coming in from the French doors out to the deck [Y]

HA!, Boxx, yes, it looks like that doesn't it ? [] Well, actually, I held it very high, made three tries, as I could NOT see the display, and finally got it centered, although, my 'Crocs' are in the photo [] Ok, up next are my 'brunch' photos from this morning (Dec. 9th)... .........Gary

In this final photo...............the vino selection for the evening.....a very nice French Pinot Noir from our wine club... There you have it, a bit of traditional, Jewish soup to celebrate the holiday [Y] Until next time, get in your kitchens, get creative and as always, POST PHOTOS so we may all enjoy your efforts as I have done here... ..........Gary

In this photo, a closeup shot of the dish with the fresh Italian parsley added....

Close up of the table flowers...

Here is a neat overhead photo of the small kitchen table which we use each night rather then the LARGE table in the formal dinning room... Do note, the fresh and ever present flowers. Chris put this arrangement together today, a Whole Foods purchase...

Here, the broth has been added...........Fresh celery, organic carrots and white onion can be seen in the mix...

Here, Chris uses tongs to plate the motzo balls. I thought it would be cool to use our Fiesta Ware deep bowl pasta dishes as soup bowls. It turned out to be a good idea []

Back to the main dish of the evening.........I help by prepping fresh board leaf parsley... Can't beat this for every day use!