Did you read my blog post yesterday? Just do it. It was filled with some stories of images that I will never be able to remove from my brain. I wish I could explain to you exactly what I saw on this woman’s phone, but this blog is PG-13. And my mother sometimes reads this blog. Talking about a woman’s homemade porn and knowing your mother is reading this would give anybody the heeby jeebies.
Bill Murray was in my dream last night and I was the star actress next to him. He was a crazy person and I dug it. I wish I knew him in real life.
Guess what the fiancé did yesterday? He got new eyeballs! He went in, we sat for a million hours in an office, and then he came out of his lasik appointment with sunglasses on, feeling pretty uncomfortable. I guess the pain drugs didn’t work enough. Isn’t lasik just so mind blowing weird? He couldn’t see yesterday and he can see almost perfectly today! So weird. I guess it was worth the 3.5 hours in the waiting room. At one point, I left to get lunch and he called me wondering where I was…I was stuffing my face with plantain chips in the car by myself while he couldn’t even stand up straight. I could tell I was getting hangry when I started wondering what the hell was taking them so long while I sat in the waiting room. I was actually annoyed that they were taking their time with cutting my fiancé’s eyes off. Yeah, I needed food. I always can tell that I need food when my only child self starts rearing her ugly face.
Today is the perfect day for soup here in Colorado. The sun is not shining, it’s pouring rain, and I haven’t even gotten out of my pajamas yet. It rains about 6 times per year here in Colorado, but since it’s raining so early in the season, I think I need to invest in rain boots. Right? Right.
- 2 tablespoons Tin Star Foods Brown Butter
- 2 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 head of cauliflower, cut into florets
- 32 ounces broth (I used Pacific Foods Chicken Bone Broth)
- 1 teaspoon truffle salt
- 1 sprig of fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 4 pieces of thick cut bacon
- 6 sage leaves
- ½ cup pomegranate seeds
- 1 teaspoon truffle oil
- black pepper, to garnish
- Place a large saucepan over medium heat. Add brown butter, shallots and garlic cloves in the pan and saute for about 1 minute until fragrant. Add cauliflower florets, broth, truffle salt and fresh thyme to the pot, cover and let cook for 15-20 minutes, or until cauliflower is super fork tender.
- While cauliflower cooks, add bacon to a medium saute pan over medium heat and cook on both side until crispy. Set aside then cut into small pieces. In that same pan, remove all but 1 teaspoon of bacon fat and add 1 teaspoon of brown butter. Once very warm, add sage leaves and cook on both sides for less than 1 minute, until sage is crispy.
- Once cauliflower is done cooking, remove thyme sprig then add garlic powder and sea salt. Use an immersion blender to blender cauliflower soup until completely smooth.
- Pour cauliflower soup into bowl, then top with just a little truffle oil, bacon, crispy sage leaf, pomegranate seeds, and a bit of black pepper.
Soup season is here! Prepare yourself: