And another thing ~~~ Brassica oleracea

Our company left today, however two of their pieces of luggage remain…

We had a blast and I got to play a game a really neat one- called Apples to Apples,

Over Christmas our daughters and son in law showed it to us and I really liked it so much I went out and bought the game...knowing our company was to be here and I would have another chance to play it.

;)

Tee Hee MORE Ice on the Koi Pond...sure looks like a pointing finger to me ;)

Apples to Apples® is the wild, award-winning card and party game that provides instant fun for four to ten players! It’s as easy as “comparing apples to apples”…just open the box, deal the cards, and you’re ready to play! Select the card from your hand that you think is best described by a card played by the judge. If the judge picks your card, you win that round. And everyone gets a chance to be the judge! Each round is filled with surprising and outrageous comparisons from a wide range of people, places, things, and events. Fast moving and refreshing, Apples to Apples is perfect for any get-together with family and friends! The game was chosen by Mensa International in 1999 as a "Mensa Select" prizewinner, an award given to five games each year. PLUS I got to totally “PLAY” in my kitchen it was soooooo much fun… Of course several trips to the grocery, but then I enjoy that as well. The last time I found something unusual. Tried some new recipes that worked out rather well. We did have the Pheasant Saturday evening ;) More about that another time… I can only imagine the thrill that my Sweetie felt as we partook of what he had hunted… Keeps its Orange Color Even When Cooked! Michael Dickson’s dream has finally paid off: his yellow cauliflower will be hitting store shelves later this year. Orange Cauliflower Developed at Cornell's Experiment Station is High in Vitamin Aby John Zakour and Linda McCandless

The grocer told me there was even a Purple one! Purple cauliflower, which gets its deep lavender color from anthocyanins, the antioxidant in red wine, has a milder flavor than white cauliflower — it's sweeter, nuttier and without the bitterness sometimes found in white cauliflower. Steamed, simmered or roasted, it retains its lavender beauty, especially with a little lemon or vinegar splashed on before cooking (though some purple varieties can turn green if overcooked). ~~~~~~~

A purple variety of asparagus called Purple Passion is another on the color chart at Johnny's. The spears are purple in the garden. Once cooked, they turn traditional green. Johnny's also sells Kinbi, a yellow carrot. Today there's no excuse for a dull vegetable garden. On the web: · Johnny's Selected Seeds: www.johnnyseeds.com · Burpee: www.burpee.com · Park Seeds: www.parkseed.com.

~~~~~~~~~~ Then I found this. Does it not sound yummy? November 8, 2006 Recipe: Roasted Cauliflower, Parsnip and Leek Filling for Crepes Time: 1½ hours 2 pounds (1 small or half a large) cauliflower, broken into small florets, stem and leaves discarded 6 tablespoons melted butter 1/3 cup olive oil ½ teaspoon freshly ground black pepper 2 teaspoons dry (powdered) mustard 2½ teaspoons salt 2 small leeks or 1 large leek, white and light green parts only ¾ pound (about 3 medium) parsnips, quartered lengthwise, tough core discarded 3 large egg yolks 2 tablespoons heavy or light cream or whole milk 3 cups vegetable or chicken broth 3 tablespoons flour. 1. Place a roasting pan in oven and preheat to 425 degrees. Place cauliflower in a large bowl. In a separate bowl, mix 3 tablespoons butter, the olive oil, pepper and mustard. Drizzle about two-thirds of mixture over cauliflower; mix well. Sprinkle with 1½ teaspoons salt.

2. Spread cauliflower evenly in heated roasting pan and bake for 10 minutes. Meanwhile, halve leeks almost to root end, leaving root end in one piece. In a large bowl, combine leeks, parsnips, remaining 1 teaspoon salt and remaining butter-oil mixture. Mix well. Turn cauliflower over in pan, then add parsnips and leeks. Roast for 20 minutes, turning vegetables halfway through. Reduce heat to 325 degrees and roast until golden brown and tender, 20 to 30 minutes.

3. Transfer vegetables to a cutting board and chop into ¼- to ½-inch pieces. Set aside. In a medium bowl, combine egg yolks and cream or milk and set aside.

4. In a small saucepan, bring broth to a simmer. In another small saucepan over medium-low heat, whisk remaining 3 tablespoons butter with flour. Continue whisking for about 3 minutes; mixture should bubble gently but not brown. Remove from heat and slowly add broth, whisking to incorporate. Continue until all broth is used and sauce is smooth and creamy. Return to low heat and cook until slightly thickened, 2 to 3 minutes. Whisk into bowl of egg yolks and cream. Return to pan over medium-low heat just until steaming, 2 to 3 minutes; do not boil. Reserve 1 cup sauce for garnishing filled crepes. Add chopped vegetables to remaining sauce.

Yield: Filling and sauce for 12 crepes.