Brrrrr

We have had more snow, ice, and cold than we have ever seen while living in western Washington. We have received about six inches of snow on the ground, and the temperatures have stayed below 32 so the snow has been going no where. Now I hear on the news that there is another storm headed our way.

The only way we have been able to navigate our hill is with chains, and even at that, we almost didn't get up this afternoon because we were plowing snow that was clear up to the undercarriage. That was after we waited for the neighbors to shovel enough snow off the road so they could get into their driveway.

Brian, Sheila and the boys arrived at their condo in McCall yesterday for a week of skiing. Keith, Janet and the girls left Ft. Lauderdale yesterday for a Christmas cruise. Keith called from the ship's deck where it was all sunshine and 80 degrees!

We had to cancel our plans to go to our nephew Joel's wedding which is tomorrow. Most everything is at a standstill from Seattle to Spokane, and Spokane has had record-breaking snowfall over the past few days. Even if we could get out of town, I doubt we could get anywhere once we got to Spokane. Even Greyhound and Amtrack hasve stopped service.

We are sorry to miss the wedding, but as we watch the news of weather across the country, we are glad to stay at home and inside where we are warm and comfortable. We are hoping traffic is much improved on the 24th so we can get to Colleen's for Christmas Eve and Christmas Day.

Here is a find for eating your veggies:

Oven Roasted Cauliflower
yield: Makes 4 servings
active time: 10 min
total time: 45 min

Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.

Ingredients

* 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
* 2 tablespoons extra-virgin olive oil
* 1/4 teaspoon salt

Preparation

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

Ciao