Costco has plenty of parking but people with shopping carts vs. people circling for spots = a battle of epic proportions.

If Dante were writing today, I feel certain that one of the circles of Hell would have been a Costco parking lot. On the weekend before Thanksgiving.

Let me introduce you to my new crack: roasted cauliflower!

Salt, pepper, cumin, EVOO, in the oven at 400 until soft with crispy brown edges. Mix together 1/2 cup tahini, juice of 1 lemon, 2 garlic cloves, water to thin. Dip cauliflower in tahini sauce. Cry because you are now all out of cauliflower.

My mother just told me that kale is out and cauliflower is in.

I don't like raw cauliflower, but it's tasty in a curry, so I'll probably like it roasted. I'm putting that on my shopping list for when I'm back from NYC.

I go to the pikesville TJ's.

My favorite way to roast cauliflower is to cut it up into florets, toss with olive oil and a couple of tablespoons of capers. So easy and tasty!

My mother just told me that kale is out and cauliflower is in.

Your mother is so trendy.

healthy vegetables and making them taste good.

This is my problem. I would eat more veggies if I knew how to make them taste good. Hence broccoli with cheese on top, about which I have zero shame. And massive amounts of spinach in a smoothie. And roasted brussels sprouts, which shouldn't be as good as they are, so I suspect dark magic at work.

Beyond that, I'm kind of limited to bagged salad. Is there a how-to-make-veggies-not-taste-like-ass cookbook?

By "ass" do you mean bitter, Steph? Are you a super taster?

By "ass" do you mean bitter, Steph? Are you a super taster?

Does supertasting (yes, it just became a word) cover sweet, salty, sour, and umami as well as bitter? Because I pretty much only have a problem with bitter food/beverages. The other flavors don't overwhelm me. (Well, I am a spicy food wimp -- is that a supertasting thing, too?)

But I cannot abide bitter stuff -- hoppy beer, black coffee, greens without something to cut the bitterness, dark chocolate. I assume that roasting the brussels sprouts is what reduces the bitterness, because that shit is GOOD.

I think not liking bitter foods is a super taster thing. Roasting definitely reduces the bitterness of any vegetable. Have you tried roasting broccoli? Or carrots, which are already sweet but are even sweeter and nutty roasted.

Beyond that, I'm kind of limited to bagged salad. Is there a how-to-make-veggies-not-taste-like-ass cookbook?

Appetite for Reduction, by Isa Chandra Moskowitz. It's technically a weight-loss cookbook, but not a really annoying one -- the author wrote a forward about how she feels conflicted about writing a weight-loss cookbook, because she wants everyone to feel good about their bodies however they are, but she also knows that there are people who do want to lose weight, and she doesn't want to tell them that they're wrong, either. But beyond all that, it's got a lot of great veggie recipes.

Roasting makes everything delicious, IMO.

Speaking of eating, I hardly eat any fruit at all, which I don't think is a great thing. But when we were planning for a three-hour meeting last week, my coworkers agitated for fruit to eat, so I bought a bunch. Nothing I had to prep -- some pre-cut and grapes and blueberries. It was so good! I think I'm going to buy more grapes, because they were delicious and could not be easier to eat. I had the leftover fruit for dinner last night.