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.

Our Trader Joes (due to open in 12 days) has a horrible parking lot.

This morning I did some walking with the boot and crutches, no pain pills, and I did ok. Not going to push it though.

I think I'm going to buy more grapes

I had a dream last night that I was eating grapes, and in the dream, I thought "I need to buy grapes!"

Yeah, other people's dreams are really not that interesting, I know. But -- grapes! (I also dreamed about Doctor Who, despite the fact that I've only seen one episode of the show. I can't explain that one.)

Basically any veggie you're not sure about, toss with olive oil and sea salt and throw it in a hot oven and you'll be on you way. But cauliflower is king.

Y'all, I want to cry about lost data. I had a spreadsheet of my measurements and goals and assorted other stuff that I've had for years and that was really quite complete for the last year and a half, at least. I kept it in iCloud so I could access it from my iPad or whatever. And it's not there any more. Just *poof*. in fact, only one of my spreadsheets that I kept in iCloud is still there, which is, in a way, more mysterious than if they were all gone. I do not understand and I'm not at all happy about it. At least the one that survived is the one I use every day.

My Pages docs are also culled down to one document. WTF?

Roasting does make everything delicious, IME. It's worth trying with any vegetable.

Way back when I tried low-carb, I would cook cauliflower (I don't remember how; maybe I steamed it?) and then mash it with garlic as a substitute for the evil white potato. I obviously abandoned low-carb, because POTATOES, man. But if I cook and mash cauliflower, it still counts as a veggie, right?

I guess that's a dumb question. I mean, as I type it, I can tell that mashing it doesn't make it less of a veggie. But it seems like cheating.

(Like part of me believes that because I put spinach in a smoothie, it doesn't "count" as a veggie. No, seriously.)

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.

I tossed mine with olive oil, salt, pepper, thyme, garlic and parmesan. I do it at 450 and it gives me the nice roasty edges.

It tastes very different when you cook it this way. Its almost like popcorn you want to shovel it into your maw so fast.

That's all JZ and I had for dinner last night. One head of cauliflower.