Noelle is four years younger than me (and about five years wiser). She and her husband live in West Virginia, where they’re obtaining advanced degrees in medicine, while also owning a house and raising an adorable 14-week old puppy. But despite the levels of responsibility she seems to exponentially reach, Noelle will always be my little sister. Forever, she’ll remain the doe-eyed girl with evenly cut bangs, who could make me laugh so hard I thought I’d never see straight again.
I adore broccoli. Maybe, subconsciously, that is why I decided to blog about it on Valentines Day. I just cant get enough of this delicious cruciferous vegetable. Did you know that it contains almost twice as much vitamin C as an orange? Amazing, huh? Usually I stick to roasting it with a drizzle of olive oil and a sprinkle of salt to help bring out its natural sweetness. Cooked like that, it is better than popcorn. My husband and I often devour a whole baking tray of the crispy little florets. But today I decided to make something a bit different this roasted broccoli and white bean soup.