How did you spend your Independence Day long weekend? Eating hot dogs with mustard and relish, drinking way too many ice cold beers and watching Team USA kick ass in the Women’s World Cup? I hope you did. That’s kind of how I’d planned to spend mine, but some turmoil in the ol’ personal life sent me to a weird, but not wholly unexpected, place that involved a lot of intense exercise, incredibly overly ambitious kitchen projects (even for me) and manic socializing.
The oft-maligned cauliflower – pushed to the side of children’s plates with its cousin, broccoli, and historically viewed by us grown-ups as a bit wan and tasteless – has really found itself in the spotlight of late. Turns out, steaming a bowl of the stuff is always going to smell kind of funny and taste pretty bland, but roasting it until it’s a shade somewhere between very golden and burnt or smothering it in breadcrumbs and butter is a whole other story. Cauliflower might be subtle, but that makes it a fantastic vessel for any number of other flavors.
If my posts start to seem like they’re swinging wildly between SUGAR and SALAD, that’s because they are, and it’s a direct reflection of how I am living my life right now.
I’ve been chewing away now for about ten days, and I can really see improvement day to day in the types of food I can eat. There’s nothing crunchy on the menu, of course, but compared to liquids it really does feel like there’s a world of opportunity: seafood, potatoes, most vegetables, and lots and lots of eggs. I could launch, Forrest Gump-style, into the litany of egg preparations I’m enjoying (there’s scrambled eggs, fried eggs, eggs over easy…) but last week for lunch at work I brought this fantastic frittata, and it’s a great find for people who are recovering from jaw surgery, and just any old humans who like eggs.
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