Saturday, April 28, 2007

Fancy a floret or two of cauliflower dipped in houmous anyone?

What is it with MIL's. Ruth's gave her most of the contents of her larder. Mine, well mine did warn me in advance... but she turned up at the house yesterday with the most enormous cauliflower one could ever lay their little hands on.

Why, I hear you ask. I don't know, I didn't ask for it. Its not like I'm a cauliflower addict or anything, or that I'm throwing a big cauliflower cheese surprise party this weekend, or even planning an "how big is yours" competition.

What am I going to do with it. The photo doesn't even show the exact enormatity of it, even though I've tried to put it next to an average sized carrot. However, its 15" x 15" x 8". Oh, and thats after she had cut off all the branches and leaves it came through the door with.

Seriously.

The Bubela eats very little *full stop*, the Hubby is just as fussy as the Bubela but with a cordon bleu twist, me I eat most things but I'm just a bit creeped out by the bugs that are probably living in that monster. Unless its supermarket washed and packaged with a price tag of at least three digits then I'm cautious... to say the least. And the Nosh, well, he seems my best bet. Great eater. Hasn't turned his nose up at anything yet. Guess I'm just going to jeuzz it down with cheese and pasta.

I've been busy on the crafterly front too. Crocheting my first doily, progressing on the crocheted picnic blanket ('cept I've run out of KnitPicks yarns), plodding along with my Phildar swing jacket, trying to sew up a peg bag (without pattern - not good news for a beginner) and revising a pattern for my next sewing project (of which I shall be buying materials today).

So its no wonder why I'd been feeling a bit bleurr this week. Just conjested and heady, but nevertheless still ill. And I say just because if it was Hubby who was conjested and heady, his would have been a viral infection, naturally.

And to add sticks to the fire this week, I had to contend with a situation at the school with the Bubela. Jimmy Bossypants* was getting just a bit too bossy and his unhealthy obsession (of two years) with the Bubela has now got to stop. Go and find another friend Jimmy.

*Names have been changed to protect the underage.

**Edited to add a photo of Me and The Cauliflower**

8 comments:

Eva said...

If you put the cauliflower in ice water for a little while with a bit of vinegar it should 'kill' any bugsybugs in there. You know what we do with leftover cauliflower cheese??? I put it in a pan, dissolve 1 beef stock cube and 1 vegetable stock cube in a liter of hot water and pour it over the cauliflower and cheese and then put the mixer in it and presto, you have delicious homemade soup. Mostly I add a few leftover cooked potatoes too as they'll make the soup thicker. It makes a very nice soup and guests will think that it is this difficult gourmet recipe hehehe.

Cheers Eva

Knitting Mummy said...

I have to admit I am bit of a frozen veg person myself, but I do love cauliflower cheese. I also can relate to bossy overpowering kids at school, it is always ackward knowing how to approach it isn't it, as parents do tend to be a bit precious about their kids don't they.lol.

Shanidy said...

I can always send you more KnitPicks if you need/want it! Let me know... :) I'm a bad enabler!

ruth said...

oh my goodness, that is one HUGE cauliflower!! and yes, that is something that my own MIL would do too... show up at my doorstep with something like that!

Kristie said...

Make mashed cauliflower! Like mashed potatoes but vegetabally. There's lots of online recipes for it. That'll take care of at least half of it!

Jenn said...

Mashed cauliflower is a great idea. We add garlic and scallions to it, so it's more like mashed potatoes.

Here's my base recipe, and then I add to it from there:

1 medium head organic cauliflower, cut into small florets (about 6-7 cups)
2–3 TB extra virgin olive oil
2–4 TB water
sea salt to taste
Boil the cauliflower in water until very tender, about 10 minutes. Drain and place in a blender or food processor. Add olive oil and water, one tablespoon at a time until a smooth consistency, similar to mashed potatoes, is reached. Season with salt and serve immediately.

Nutrition Info
Per serving (About 11/2 cups/155g-wt.): 110 calories (80 from fat), 9g total fat, 1.5g saturated fat, 3g protein, 7g total carbohydrate (3g dietary fiber, 3g sugar), 0mg cholesterol, 190mg sodium

Michelle said...

Wow, that is the biggest cauliflower I have ever seen. Personally, I like my caulifower steamed and eaten as is.

roxy =^o^= said...

More like an alien cauliflower woohoo