february is drawing to an end. come monday morning, march will be knocking on our door! with it comes the hint of spring, at least that’s what the calendar states. i don’t want to make you jealous, but Georgia enjoyed two straight days of seventy-five-degree weather with blue skies and sunshine to boot. the landscapers made hay while the sun shone, so i am nearing the end of my landscaping project. can you say excited?! it’s time for barbecues and cocktails on the patio. okay, i may be getting ahead of myself since soup season is in full swing. today on fridays with oscar, we’re serving a healthy version of cauliflower soup that’s so easy to make and a campari cocktail. no matter if you cook this tonight for dinner or as an easy weeknight meal, this recipe will become your new favorite comfort food!
don’t you just love fridays? it’s time to kick back and usher in the weekend. a quick pitstop to the store to pick up a bouquet of fresh flowers is always on my agenda. who else loves tulips? these flowers were once so highly prized that tulipmania spread like wildfire throughout Europe. but what goes up must come down, and the tulip craze that started in november 1636 came to an abrupt end in february 1637 with a merchant or two losing a pretty penny. sound familiar? there’s truly nothing new under the sun… but whenever i notice tulips for sale, i know spring is around the corner. as long as they’re available, one or two bunches come home with me.
today’s ootd couldn’t be more casual. this warm and fluffy hoodie from Boden kicks off the outfit. add a pair of green chinos from J.Crew and finish with slip-on sneakers from Vince that have been on style repeat since purchased at the Nordstrom Anniversary Sale last august.
Start by prepping the onion and garlic. Cut the cauliflower into florets.
In a heavy bottom pan, saute the onion with butter for 5 – 6 minutes, add the garlic and cook 1 minute more.
Add the cauliflower, white beans, thyme, salt, pepper and vegetable broth.
Bring the chunky soup to a boil, cover, reduce heat and simmer for 20 minutes.
Let the soup rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Reheat on the stove if needed to warm back up before serving.
Fill a mixing glass with ice and add bourbon, vermouth, Campari and blood orange juice. Stir until well combined and very cold.
Strain into a chilled tumbler or rocks glass with fresh ice or serve "up" (without ice). Garnish with blood orange slices or twists of orange peel.
oscar and i wish you a lovely weekend!