You know how hearing a certain song can transport you back in time? Instantly, you’re in the 7th grade, or on a family vacation, or having you’re first kiss all over again. We produce our own life’s soundtracks through our experiences.
Do you ever wake up from a dream that is so good that you try to force yourself back to sleep so you can finish it? That’s how I felt about the cauliflower soup I had at one of my favorite lunch spots recently.
Eduard, the chef/owner, prides himself on his vegan (not something I generally gravitate towards) purees. He swears he never uses potato to thicken or enhance his soups. So, when I asked Eduard what made it so flavorful, he coyly smirked at me as only this particular French Moroccan can do.
What a perfectly dark and rainy day here in Los Angeles. Perfect for my moodiness, my anxiety to accomplish much in the New Year, and for the bowl of warmth sitting in front of me.
You might be thinking, well this is a little late. Wasn’t Thanksgiving last week? Why didn’t I know about this recipe like 10 days ago? That way I could’ve skipped mashing all those damn potatoes.
Don’t fret. I’m cooking Christmas dinner for our entire family this year, and this scalloped potato dish will reign. I still have three weeks to plan the menu, but there is no way I’d leave this recipe out.