They were white, then yellow, and finally brown

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Winter is forcing me into a corner slowly. But it’s not annoying or boring – almost as if it’s challenging me. Its eyes, with the shimmer of an icicle dangling from the edge of a roof and its tip catching a bursting ray of sun shooting past, catches mine. In a sort of playful intimidation it draws me in. I’m reluctant to get too close, but a part of me tells me to brave the cold and step outside the door instead of admiring the rolling white mounds piled cheerfully on the other side of the window.

Why don’t I lace up my boots? Why don’t I put on my mitts?

Why, am I afraid? Afraid that after I’ve made up my mind, the snow would melt when I touch it? Am I afraid, that as soon as I wake up to it, winter would retrieve into its deep slumber? Perhaps I am afraid, that the sun tricks me, and the bird’s sing mockery. Or maybe my heart tells me that winter’s coldness will defeat me, and my pride will not allow for that.

Winter, what are you doing?

I’ll figure you out, you just watch me.

Such love has no fear,

because perfect love expels all fear.

If we are afraid,

it is for fear of punishment,

and this shows that we have not fully

experienced his perfect love.

~1 John 4:18

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Ingredients for the roasted cauliflower and broccoli:

1 big head of cauliflower, cut into florets, with the very big ones quartered

1 head broccoli, cut into florets

2 tbsp madras curry powder

1 tsp fine sea salt

3 tbsp avocado or grape seed oil

To roast the vegetables, preheat the oven to 435 degrees F, with the rack place in the top third of the oven. Line two large baking sheets with foil.

In a large bowl, toss together all ingredients until all the vegetables are evenly coated. Spread them out on the baking sheets without crowding. Turn each piece so the cut side faces down – this allows the “blooming” top to get really crispy and golden brown. Bake for about 20 minutes, or until lightly charred on the bottom and caramelized on top. Let cool slightly.

Ingredients for the lemon tahini vinaigrette:

4 tbsp tahini

1 large lemon, zest and juice

1 generous tbsp liquid honey or agave

pinch salt, to taste

To make the vinaigrette, whisk together all ingredients in a large bowl.

Ingredients for the assembly:

1 can chickpeas, drained

1/3 cups sultana raisins (regular is fine too)

2 cups torn flat leaf parsley

To assemble the salad, stir the chickpeas and raisins into the big bowl of the  vinaigrette, then add the roasted vegetables; mix them in gently as they are quite tender.  You can now chill this overnight or up to 2 days if you’re making this ahead, and simply stir in the parsley just before serving.

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