Roasted Lemon Broccoli & Cauliflower

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Bryce watched me write the title of this blog post and said, “Literally my favorite vegetable side dish you make.” Mine too. I make this all of the time. I’d say nearly once a week, usually with risotto. It’s so easy to throw together on a week night and it roasts in the oven while you cook up whatever you want with it. Tonight we actually had veggie burgers and potato wedges. Seems like an odd thing to pair with that meal, but it was really refreshing to have with heavier food.

 

Roasted Lemon Broccoli & Cauliflower:

2 heads Broccoli
1 head Cauliflower
1 Lemon
Olive Oil
Garlic Powder
Salt & Pepper

Preheat your oven to 400 degrees. Break down your broccoli and cauliflower and throw them into a large rectangular baking dish. Cover with a few glugs of olive oil to lightly coat the vegetables and season very well with garlic powder, salt, and pepper. Mix with your hands and add more seasonings to your liking. Slice your lemon and evenly space the lemon slices throughout the vegetables.

Bake in the oven for 40 minutes, stirring halfway through, until the vegetables are cooked and the broccoli and cauliflower start to get a little bit charred on the ends.

Manie

December always seems to be a weird month for us. Last year my car was broken into and Bryce lost his job. This year my dog ran away. Okay, she ran away for like 1 minute, but it was still terrifying.

We were headed to the car on Christmas Eve to travel back to our hometown with arms full of food and presents when Bea’s leash slipped from Bryce’s hands. She gets into a running mood on occasion (she is a puppy after all) and took off down the sidewalk and around the corner. Fastest dog I’ve ever seen. Bryce dropped his bags and chased after her. I had a more difficult time as I was carrying a trifle bowl full of pudding in one hand and a stack of cinnamon roll pans and an appetizer in the other. I gently, yet quickly, put down the food, but the bottom of my trifle bowl cracked on the concrete. Pudding wasn’t exactly my priority at the moment so I yelled an expletive and ran off down the sidewalk in my skirt and heels. (The pudding survived, by the way. No idea how it stayed standing. Christmas miracle #1.)

It turns out Beatrix does actually behave and listen to us because she only ran down the sidewalk (didn’t even turn toward the street) and the second she realized we weren’t with her anymore she turned around and ran back to me when I called her. She still thought we were playing so she ran by me, but I managed to catch her leash anyway. Christmas miracle #2.

We were terrified and full of anxiety the entire trip to my parent’s house. We didn’t really calm down about it until the next day and now we are completely paranoid every time we take her outside.

Otherwise, we had a nice holiday week. Christmas was spent with my family and we visited Bryce’s family the Saturday after. We had our annual Christmas chinese take-out after getting home from my parent’s house. I was spoiled with some pretty pearl earrings and a variety of other thoughtful gifts. In-between family visits we had a great dinner with some friends at Onesto and tried a new wine to me called Nebbiolo. We all loved it. I also tried some Holiday Nog made with almond milk. Loved that less…but still enjoyed it.

I spent most of Sunday asleep. Beatrix did too. We are worn out. I don’t think either of us have caught up on our sleep since we spent the night at my parent’s house on Christmas Eve. Bea and I slept in until 11:30. ELEVEN THIRTY, PEOPLE! It’s like I was a teenager again. The craziest thing is that we both took a nap later during the Packers game too. I mean, I don’t even remember the last time I took a nap. Did some yoga in the middle so I’m feeling a bit better now.

So here we are, the last Manie post for the year. I can’t wait to see what 2015 will bring.

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Central Standard Craft Distillery

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On Saturday, Bryce and I were running food-related errands on our street to pick up some cheese and chocolate. It had been a long morning and we were parched. Normally, when one is thirsty, you drink something like…I don’t know…water? Not us, apparently, because Bryce shouts, “Cocktails!” and I obliged.

It was quite spontaneous of Bryce to want to drink at Central Standard Craft Distillery at 2:00 in the afternoon, but we’d been wanting to try their white whiskey, gin and vodka since they moved into the neighborhood. Please don’t think we are alcoholics that regularly drink hard liquor at 2:00 in the afternoon. We were having a fun day and sometimes you just want an Old Fashioned to cap that off.

Central Standard is kind of inside/connected to MKE Brewing and, as I mentioned, they make their own vodka, gin and white whiskey that you can find in several stores in the area. The bartender also said they will be expanding distribution so you may see their products near you soon.IMG_7684

I ordered the whiskey old fashioned (sweet) and the whiskey punch. I drank them way too fast because they were so so so delicious. Apologies in advance to anyone wanting whiskey at their bar for having two whiskey cocktails because they were down to about 1.5 bottles and when those bottles are gone, it’s gone! You can still find their whiskey in stores and I imagine they will be producing more of it one of these days. But for now, sorry folks! I had to get my fill.

Bryce ended up having a MKE beer called Elf’s Lament. I mean, who can pass up beer with a name like that. It was delightful, but geez, for the guy who shouted “Cocktails!” at me, you’d think he would actually order a cocktail.

Either way, the drinks and service were great. The atmosphere was fun and fits right in with the Walker’s Point neighborhood. I’m excited to have them down the street and can’t wait to re-stock my bar with Central Standard products!

Heritage on a Plate

 

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It’s the last night of Hanukkah and every year someone inevitably asks for my latke recipe. And I always have to explain…there is no recipe. It’s in my head, in my hands, in my tastebuds. I can tell you what goes in, but I can’t put into words how it should feel when you mix it in your hands or how it should taste when you pull that first latke from the oil. I can’t even tell you how much of each ingredient you need. The closest I can get is 5lbs of potatoes and 1 red onion. The rest is all in the feeling.

There is something about this time of year. It’s more than the food, the decorations, or the presents. When you sit and enjoy time with your friends and family, you reflect on all those who came before you. How many generations explained to their friends that there is no recipe, but taught their children how to feel. How to feel their history and their family in a bowl of potatoes and matzo. How to nourish their loved ones with a simple plate of food and create memories in their tastebuds.

We all have those things, don’t we? Your mom’s homemade noodles. Your grandma’s strawberry pie. Sharing latkes feels the same to me as cracking open my book of ancestry. Of course, on my latke making side, I can only trace back to the Holocaust. But the latkes bring me further–latkes make me gracious and humbled. And I can remember those I’ve never known. Those who made me, me.