Penne and Cauliflower
Shadows and light. Autumn.
"What's in the oven?"
"I'm roasting cauliflower."
Olive oil, coarse salt and cracked black pepper. It tastes so good, raw like this.
30 minutes (total) under the broiler. 15 minutes. Pull out pan. Redistribute cauliflower. Rotate pan. 15 minutes more. Al dente perfection.
"Yeah. Pasta with cauliflower and bacon." Roberto's ears perked up. His eyes brightened.
"Cauliflower's good for you."
"We have cream too."
"A touch of cream would be nice."
Tiina's post was a divine postcard. My stomach growled, wish you were here. The answer to that ever-plaguing question, what's for dinner, answered.
"How do you think nutmeg would taste?"
"Give it a go."
I grated cautiously. Roberto inspected the flecks as they fell. "That's good." He said.
I tapped the nutmeg against the grater.
It was one of two substitutions (nutmeg in lieu of lemon and penne in lieu of pappardelle). Our only omission, pumpkin seeds (which we didn't have).
It's really starting to feel like Fall. Smell like Fall. Taste like Fall.