November 30th, 2020

Cauliflower, Mr. Rico!

In what should not have been a surprise for anyone who has been following our narrative, I found myself back at work on Sunday evening, helping straighten out yet another mess. The good news is that it was pretty easy to sort out once diagnosed.

For those keeping score, this means that during my week of vacation, I spent time working Monday, Tuesday, Wednesday, and Sunday.

I am not certain that the word "vacation" means what I think it does.

In other news, Gretchen and I have been experimenting with riced cauliflower as a side dish. The first time we tried it, I made the recipe on the back of the bag which was for "Cauliflower Fried Rice" with variations based on what we had on hand. This included working with refrigerated minced garlic and ginger powder instead of fresh, sauteed in olive oil instead of sesame oil; followed by the addition and stirring of the frozen riced cauliflower for five minutes, and then the addition of soy sauce to taste, along with a freshly scrambled and cooked egg. As a fried rice substitute, it wasn't bad, but the garlic made Gretchen's digestion unhappy and she suggested that something with less garlic was in order.

So tonight, I made "Cauliflower Spanish Rice". We didn't have a pepper, but we did have an onion, so Gretchen diced that up and I sauteed it in some olive oil, along with a large spoonful of the Spice House Taco Seasoning. Then I added the frozen riced cauliflower, stirred for five minutes, and we had a very acceptable side dish.

This trick is working. I just need more flavors to blend into the riced cauliflower that don't have too much garlic for Gretchen...