I’m typing this post up from Denver! Before, when I said that I’ve always known that I will love it here? So right.
I haven’t even spent any time really seeing the city yet, but I just love the vibe. There seems to be so much to do without having to travel far, and the weather has been gorgeous! I left the scorching August heat in Texas for a cool, sunny Denver. I don’t want this week to end.
I go back in forth in my head on whether I am a city or country girl. I love animals, farms and the idea of having my own livestock and garden one day, but then I get to the city and I don’t want to leave. Backyard chickens in Denver? Doesn’t work, but I sure do love it here.
While I am here, I still have time to type up blog posts for you all! I could have posts all pre-typed and scheduled to go out, but what would I have even written about? I mean only so much happens in a week to give updates on, and I don’t want to bore you with too much food talk. I try to keep things somewhat interesting. Maybe the real reason is that I was a little too lazy to pre-schedule the posts.
Luckily I did have time (and energy) before I left to make and photograph a few recipes. I would have been hard-pressed to make recipes here in the house we are in for the week, while we are busy exploring the city.
I managed a great dinner for some friends last night, though. The kitchen at the house has a beautiful and convenient gas stove on a center island, although I do miss having a good pan to cook in and my spice cabinet full of seasonings. I cooked salmon and a shaved brussels sprout salad from the Against All Grain cookbook, and it was amazing! If you own that book, make that recipe!
I’ll keep you updated on the happenings here in Denver (on the blog, but definitely on my Instagram too). In the mean time, you can enjoy lamb meatballs with a simple cauli puree! Cauliflower puree is one of my favorite easy side dishes, and the creamy texture pairs perfectly with the meatballs. Previously, I had only had lamb once (a lamb chop), but I picked up some ground lamb when I found it on sale. Mixed with lemon and herbs, it makes a delicious meatball that offers a nice change to most meatballs you’ll regularly enjoy!
- 1 Pound ground lamb
- ½ Tablespoon dried thyme
- ½ Tablespoon dried sage
- Juice from 1 small lemon
- Salt and pepper to taste
- 1 Head cauliflower
- 2 Tablespoons ghee
- 1 Clove garlic
- salt and pepper to taste
- Preheat oven to 400 degrees.
- In a bowl, mix all the ingredients for the meatballs until combined. Form the mixture into meatballs (number will vary on size) and place on a parchment paper lined baking sheet.
- Bake for 15-20 minutes, or until cooked through.
- While the meatballs cook, chop the cauliflower into florets and steam them in a steamer basket until soft.
- Place the steamed cauliflower in a blender with the ghee, garlic and salt and pepper.
- Serve the cauliflower puree with the finished meatballs!