It was Quilt Show weekend. The local businesses on Front Street in Old Town display quilts all along the banisters and storefronts. It's an annual thing. I took so many pictures but here's a few of my favorites...
Then it was off to the Greek Festival for lunch. I was pleasantly surprised at all the yummy weight loss surgery friendly choices: souvlaki, gyros, chicken kabobs, Greek salad with feta. Had them ax the pita & rice and double the salad. Tons of yummy protein. A little Greek music and dancing. Opa! Lots of fun.
Came home and made dinner... this yummy casserole with my Farmer's Market cauliflower. It was very mac and cheese-ish with out the useless white carb macaroni. Soooo good.
Shelly's Cheesy Cauliflower Mushroom Casserole
1 head Cauliflower, parboiled
1 Maui Onion, diced
3 Green Onions, diced
2 cloves Garlic, diced
4 White Mushrooms, sliced
1 Portabello Mushroom, sliced
4 slices of bacon, cooked & crumbled
1 Tablespoon Butter
1 Tablespoon Spelt Flour
1 cup Milk
1/2 cup Sharp Cheddar Cheese, shredded
2 Tablespoon Parmesan
Parboil cauliflower florets (boil till tender but not quite done.) Drain. Set aside. Saute onions and mushrooms till golden. Add garlic saute 1 minute more. Add drained cauliflower florets. Mix till combined. Set aside.
Meanwhile melt butter & spelt flour together. Cook for 1 minute. Add milk slowly and stir constantly. When milk bubbles. Add cheddar and crumbled bacon. Cook and stir till cheese melts. Pour cheese sauce over veggies and mix till coated. Pour into Pyrex casserole dish. Sprinkle with Parmesan and bake at 350 for 30 minutes till bubbly and golden.
Really felt like Fall this weekend. Cool, breezy, great walking weather. My favorite time of the year.
Hope your weekend is going GREAT too.
