My new camera has come in handy three times already and I have only owned it for less than 24 hours! The first pictures that I took were of the Strawberry Coconut Muffins that I made yesterday afternoon, while the second pictures that I took were of the Cauliflower Cheese Casserole that I made for dinner last night. Today, I used the camera for a completely different purpose… to take pictures of the minor fender bender that I had.
Picture this: I am on my way to spin class at the new spin studio in Calgary, YYC Cycle, and running a few minutes late. I really enjoy the spin class, but parking in Kensington is a bit of a nightmare. I did not bring my wallet and can’t manage to scrounge up $2 in my car to pay for parking, so my only option is street parking. I drive a couple of blocks away from the studio and success, open parking stalls! Not just one open stall, the street is practically deserted. There is one lone car parked on the street. I have four minutes to get to spin class so I am mentally prepping myself for the sprint to the studio after parking.
I have no explanation for it, but I managed to run into the one obstacle in my path: the lone parked car. Needless to say, I did not make it to spin class. After a few deep breaths, I quickly wrote my contact information on a post-it note and stuck it under the windshield wiper and went home to get my camera. The damage to both cars is minor (hardly worth fixing in my opinion), but my confidence has diminished.
I think I will walk to spin class from now on!
- 1 tablespoon butter
- 3 cloves garlic
- 2½ tablespoons flour
- 2 cups milk
- 2 cups of broccoli florets
- 1 cup grated old cheddar cheese (like Balderson 2-year old cheddar)
- 1 teaspoon pepper
- 1 teaspoon sea salt
- 1 head of cauliflower
- 2 slices of whole wheat bread
- 1½ teaspoons dried thyme
- Preheat the oven to 350 degrees Fahrenheit.
- Peel and mince the garlic and put it into a medium pan on a medium heat with the butter.
- When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go.
- Add the broccoli and simmer on a low heat for 20 minutes.
- Remove from the heat and using a stick blender or potato masher, break the broccoli down until you have a smooth sauce.
- Grate in ½ a cup of the cheddar cheese and season with salt and pepper.
- Meanwhile, cut the cauliflower into medium sized florets and arrange in a 9 x 13 inch glass baking dish.
- Pour the broccoli sauce over the cauliflower and grate over the remaining cheddar cheese.
- Put the bread into a food processor and pulse until it is in coarse crumbs. Add the thyme and pulse again.
- Scatter evenly over the cauliflower.
- Bake for 1 hour until golden brown.