My sister-in-law jokes that growing up, my mother-in-law swore that every childhood illness could be healed with a good night’s sleep and broccoli. If that’s true, then during the month of February you can catch me in bed every night at 8 p.m., and I’ll be serving up broccoli for breakfast, lunch, dinner and two snacks. Why? Well, if I might indulge in a little self pity, I’d love to summarize my month:
January 8: Fuss spikes a fever the day before her baptism. Hubbie has to truck down to the urgent care clinic as my family is pulling in the driveway. Diagnosed with ear infection and a shot of antibiotics saves the big day.
January 9-12: Fuss runs low-grade fever for five days. Feels ABSOLUTELY horrible. I know this because…
January 15: I get Fuss’ “bug.” Feel like death warmed over. Run low-grade fever for five days. Finally go see the doctor: bronchitis.
January 23: After a faux recovery, Fuss spikes another fever (on a weekend, of course).
January 24: Fuss’ fever goes as high as 104 degrees (at 2 a.m. of course). Worried sick. Meanwhile, Turbo gets horrible stomach bug and has to be quarantined in our bedroom. I disinfect the entire house, twice, then yell at him for touching things.
January 25: Go to the pediatrician. Yep, it’s pnemonia. Will this ever end?
January 26: Turbo feeling better but Mom feels sorry for me so comes in town to help. I get first night’s sleep in almost a month. Heavenly.
January 27: Mom gets Turbo’s stomach bug. Drives back to Carrollton with soda crackers and ginger ale. Feel really guilty…and even more paranoid that Fuss will get sick with yet another bug.
So, that pretty much sums it up.
And while everyone seems to be on the mend for now, I think I’ll stick to my broccoli regime just in case. To spice things up, I’ll need new and exciting ways to cook it…like this dandy little recipe. It’s inspired by the Barefoot Contessa, although hers is called Parmesan-Roasted Broccoli. Obviously, some tweaking was in order.
You start with the magical little green trees.
Place in an oven safe dish and coat with olive oil, salt, pepper and a little garlic.
Roast in a 400 degree oven until nice and crispy, then top with toasted pine nuts and a squeeze of fresh lemon.
Mmmmm. Short, simple, perfection. Enjoy and remember, eat your greens!
Roasted broccoli with lemon and pine nuts (Serves 2):
- Approximately 2 cups of broccoli florets
- Juice from half a lemon
- 1 Tbsp pine nuts, toasted
- Olive oil to coat
- 1/4 tsp minced garlic
- Salt and pepper to taste
Preheat oven to 400 degrees. Cut enough broccoli florets from the thick stalk for 2 people (approximately 2 cups). Place in shallow dish and drizzle with olive oil, salt, pepper and garlic. Toss to coat. Roast in oven until desired crispness, approximately 30 minutes.
Remove from oven and toss with lemon juice and pine nuts. Eat three times daily to avoid stomach bugs and pneumonia. Hey, you can never be too careful.
