Book Club Night

    Tonight is Book Club night. It’s not a formal book club exactly. We are a small group of four couples. Each member takes a a turn recommending a book for us to read and then we meet two months later at one of the couples’ homes. We have a pot luck dinner and then briefly discuss the book before we launch into what we really want to talk about...everything under the sun but the book.

    This time we are at least attempting to discuss the book Aloft, by Chang-Rae Lee. I will be eager to hear what everyone else thinks about it. I liked the book but I have some thoughts of my own about the writing style. Hmmm. I wonder if anyone will agree with me.

    The hosting couple provides an entree and everyone else brings side dishes or dessert. No one knows beforehand what anyone is bringing or making.  It makes for some interesting dining. A good bottle of wine helps bring it all together. Everything’s better with wine.

    Two of the women are teachers, one is an executive and I am a retired librarian. One of the men is an architect, one a retired teacher, one a retired sales representative, and one an engineer. They are bright, funny, and knowledgeable so our discussions can be lively, hilarious or even sometimes scholarly. Whatever the topic, we all enjoy each others' company and a good time is had by all.
    I’m going solo tonight as my friend and book club partner, John, is very ill. We will miss his wry comments, his excellent choices of wine and his unique point of view.
 
    This time I am bringing Oven Roasted Cauliflower as a side dish. It’s my first time making this dish so I’m keeping my fingers crossed that it will turn out okay.

Pyrex Portables

Removable heated pad

Years ago I bought this Pyrex food carrier not knowing it would prove to be one of my favorite kitchen items. It has a microwavable hot pack and for years it has transported hot food to potlucks, parties, and picnics. I hope it never wears out.

 

                                                         Roasted Cauliflower
1 head cauliflower (about 2 pounds), cored and cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves

Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve. Serves 6-8


The cauliflower was a hit! It’s surprising how much natural sugar there is in cauliflower that, when roasted, becomes a beautiful, caramelized golden brown. Paired with the pepper flakes for a little zing and the fresh thyme for earthiness, it is a delicious, winning dish. This is even good enough to hold its own on anyone’s Thanksgiving table. 

    Speaking of Thanksgiving, usually my son and his wife do the dinner and in the past it has been anywhere from gourmet to epic with many courses, each one more fabulous than the previous.

    This year my kids want to do a “tradish,” (as my kids call it) Thanksgiving. My son will be doing the turkey and my older daughter and I will be cooking the rest of the meal. Neither of us has cooked a traditional Thanksgiving meal in years. We can do this.

  Tomorrow we will make the menu, the shopping list and format a battle plan. Back in the mists of time I remember making a jello, cottage cheese and sour cream molded salad the kids called “The Green Stuff.” We know we want mashed potatoes, gravy, Brussels sprouts, sweet potatoes, two kinds of cranberry sauce, and of course pumpkin and apple pies. The only question now is, do we really need the “Green Stuff?” Stay tuned.