impromptu dinner for ten.

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Feeling grateful for the infinitely inspiring and supportive friends in my life.

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Also, truffle cauliflower soup.

Directions: Roast a head of cauliflower at 400 degrees with olive oil and sea salt, until caramelized. Transfer to pot on medium heat, add about four cups of vegetable broth and a few tablespoons of half and half. Mix using a standup or immersion blender until smooth. Add nutmeg, truffle butter (or oil), and salt and pepper to taste.