Hibernation

 In this New Year of 2021, I’m trying. Isn’t that what we are all doing? Trying? I’m trying to make it through this winter with a semblance of grace. I’m pretty sure I’m not always succeeding.  They say that there’s light at the end of a tunnel. What they don’t say is that sometimes, once you catch a far-off glimpse of that light, the rest of the tunnel seems even longer and darker.

 We can’t make it go any faster, we just have to wait. And now that we know there’s an end, the waiting goes by even slower. I’m trying to do what I can to make it ok, to make it fun. It’s exhausting, isn’t it? Boy, am I burned out! To be honest, I don’t even feel like trying some days, like if I was able to, I’d bury myself in covers and hibernate like a bear until this whole thing was over. But that’s not how life works, is it? Somehow, no matter what, life calls at us, nudges us, pokes us to get up out of that cozy den and DO. Maybe it’s your job, maybe it’s your children or your spouse, maybe a pet that needs attention. Maybe, some days, it’s just hunger that forces us into the cold outside world in spite of ourselves.  And that….that’s ok. It doesn’t matter what prods you, what matters is that you awake. You see life coming at you and you live it. Every Day. Until you get to that light at the end of the tunnel. It may feel slow, but it’s there. It’s coming. Winter is almost over.

So, roasted broccoli salad? What does that have to do with all this? HA. Maybe, not much. But food is one of those things that gets me up. Broccoli, especially roasted broccoli, is one of the veggies that my entire family can agree on. But I was bored of broccoli roasted with olive oil, salt and pepper. If you haven’t tried to cook broccoli that way, you TOTALLY should…it’s the best. And if you grew up with frozen broccoli boiled and served with ketchup and mayo (sorry Mom) you have no idea how good it can be. So what could I do to, as they say, jazz it up a little? I found a bunch of recipes while I was doing research for broccoli salad. I’m not a fan of raw broccoli. I can see the appeal of a raw and cold broccoli slaw or salad at a BBQ or picnic, but to me it feels like I’m eating a tree!  I adapted and adjusted and what follows is a warm roasted broccoli salad that YOU can adapt and adjust as well. Want it vegetarian? Cut out the bacon. Want to add raisins? Be my guest. I hope your family enjoys it as much as mine did.  And my Dad wants my Mom to try it, too!! You listening, Mom?

Makes enough for 4 people

Ingredients:

2 large heads of broccoli

½ C bacon cooked

¼ C chopped almonds (I used roasted and lightly salted)

¼ C. chopped scallion

Vinaigrette:

¼ C. chopped shallots

¼ C. white wine vinegar

1/3 C. olive oil or vegetable oil

1 tsp of Dijon mustard

Salt, to taste

Pepper, to taste

Combine all dressing ingredients. I use either a Tupperware container or a mason jar with lid. And just shake it like a polaroid picture until emulsified! If it separates before using, just shake it up again.

Wash and cut broccoli into bite sized florets. Toss with a drizzle of olive oil and sprinkle of salt and pepper. Spread on a parchment lined baking sheet (don’t crowd the pan, use two if you need to) and roast in a 400-degree oven for about 15 minutes. Stir and roast for about 10 minutes more or until broccoli is charred at edges and tender.

Mix broccoli with bacon and almonds in a large mixing bowl and add dressing. Toss and top with some sliced scallions. Serve!