…..the downside is that it gets dark earlier

The day seemed exceptionally long but now I’m tired and it’s only 7:00 pm. When I leave work it will be dark outside and it will continue to get darker till December 21st.

There’s always a lot of discussion around whether we need daylight savings time. In the United States, Hawaii and Arizona don’t change the clocks and in Canada, Saskatchewan has opted out of using it. It does play havoc with the body’s internal clock and it takes about a week for some people to adjust.

I think I’m tired because I had a lot on my plate. I got out this morning for a short walk with Lucy. We put our patio furniture away and I cleaned up some of the weeds from the garden. I dusted and vacuumed the living room, cleaned out the jam cupboard, cleaned the fridge, cleaned the bird cage, vacuumed the upstairs, stripped the beds and did four loads of laundry.

I tried a new recipe tonight, cauliflower couscous. My husband and I are trying to eat less meat. I checked out a few recipes on the internet and then gathered up the ingredients I had on hand. After a few modifications I came up with my own version of this tasty dish. If you’re trying to cut down on carbohydrates or need a gluten free recipe you’ll find that this recipe covers both bases.

Carol’s Cauliflower Couscous

1 medium size cauliflower

1 sprig of rosemary

1 tsp. salt

2 tbsp. olive oil

1/2 cup coarsely chopped almonds

3 celery stalk, finely chopped

1 red apple, skin on, diced

handful of finely chopped chives or green onions

handful of fresh parsley, chopped

1/2 cup golden raisins

1 clove of garlic, finely chopped

1 tbsp. cider vinegar

pepper to taste or a splash of your favourite hot sauce

1. In a food processor place the cauliflower flowerets and pulse till the cauliflower resembles couscous.

2. In a flat bottom saucepan pour just enough water to cover the bottom with a sprig of rosemary and 1 tsp of salt.

3. Bring the water to a boil and add the cauliflower couscous. Cover the pot, lower the heat and simmer for 5 minutes.

4. After 5 minutes remove the couscous from the pan and spread onto a baking dish to cool. 

5. Add oil to the pan and toast the chopped almonds for a few minutes. Add the celery and cook for another 5 minutes till the celery softens.

6. Add the garlic, chopped apple, chives, vinegar and parsley. Continue to cook just to warm the mixture and season to your liking.

7. Serve warm or cold.