Roasted cauliflower with nuoc cham (NYT), plus basmati rice and some sauteed salmon. The cauliflower was supposed to be sliced into "steaks" but that just seems gimmicky to me, so I chopped it instead. We added all the recommended toppings: jalapenos, cilantro, peanuts and red onions. The salmon (admittedly cheap-ass Aldi) was not great. I don't love salmon in the first place, I may not have cooked it well, and it wasn't exactly the finest specimen to begin with. But the cauliflower was great; tart, spicy, sweet and crunchy. My favorite kind of meal.
Then we went to game night with friends---it was my turn to make dessert so I tried out fluffernutter cookies from Joy the Baker, They seemed popular! I used mini marshmallows instead of whole (I didn't feel like doing the whole enrobing the marshmallow in cookie dough thing) and I thing it was a better choice, as the exposed marshmallows puff up and caramelize in a delightful way. I had a few issues: the first batch didn't spread at all and had a weird texture, so for subsequent batches I flattened them (with the traditional fork pattern) and upped the oven temperature to 375. Jason and I agreed that it might be worth just adding marshmallows to my usual Smitten Kitchen peanut butter cookie recipe instead. But people seemed to like them so that's good!
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