parmesan

At first glance, Ripe may look like just another cookbook. All you have to do is open it up to see the difference. This book is alive with color and for me is very evocative and strangely alluring. I wanted to dive in, to read, to go shop for food and, well, maybe to cook (actually, I just wanted to eat). So, in short, look at this book and then go out to eat. Ok, perhaps that's a little shallow.

For week three of Soupapalooza, I was inspired by one of the few measly snowfalls we've gotten here in Minnesota to make something white and creamy. Given its availability this time of year, cauliflower seemed like the most natural choice, notwithstanding the fact that I spent most of my youth vehemently opposed to it both in theory and in practice. I didn't trust anything so stinky and frankly, so pale. But I've grown up now, and stinky and pale is alright by me.