Broccoli Rabe

I've tried the above vegetable a handful of times, and never liked it - too bitter. But Eating Well featured broccoli rabe as the vegetable star of the latest issue, and included tips for toning down the bitterness. Namely: blanch it, and balance it with other flavors. The broccoli rabe and orzo salad with lemon and feta was very good. I wonder, though - was it only the prep technique that made it likeable, or is it that my palate has grown more tolerant of bitter flavors since I last tried it? Many of the things I like these days (coffee, strong beer, very-dark chocolate) are bitter, so it could be both.

Have a geeky Thanksgiving!

Maybe you're the sort of person who has always wondered what cranberry sauce looks like if you let the juice crystallize, then look at it under a microscope. Or maybe you get a thrill from saying "Please pass the Meleagris gallopavo!" Or perhaps you're just attracted to bright colors and shiny objects. If any of these apply to you, go check out this article at Wired.com.

http://www.wired.com/science/discoveries/magazine/15-11/st_thanksgiving

In other non-Thanksgiving related geeky cheekiness, I recently found decorations for our little one's room when they move out of the nursery. Every child has to learn their ABC's, right?

http://www.tiffanyard.com/nerd.htm