Vegetables and How I Cook Them: Cauliflower

There are always dishes in my sink. I find it annoying yet strangely comforting—the byproduct of cooking at home regularly. Either Erik or I will clean the kitchen in the morning as the other one makes the coffee. As soon as all of the dishes from last night are drying on the counter, the coffee cups go into the basin. As soon as those are soaped up and drying, the plates from lunch stack up in the sink. It never ceases until we go out for dinner and break the cycle.

The same is true of the food in our kitchen. It feels like there is always some dredge of yesterday’s meal that needs to be worked into this morning’s breakfast. I made a bunch of squash purée and had a container full of it left over, so I combined it with this morning’s grits and now have two containers of squashy, cheesy grits in the refrigerator. Maybe I’ll make grit cakes for dinner tonight...