Tonight I'm going to jump into the multihued, large collection of cauliflowers that greet me each time I open my fridge door, and I'm leaning towards a dish in which you pan-roast breadcrumbs, almonds, and the cauliflower, and then toss all that together with capers, raisins and a chopped herb blend. It's really yummy. I also still have these chestnuts to roast and have a terrific recipe for bulgur pilaf with tangerine brown butter and chopped roasted chestnuts. Fab. We'll see what shakes out later this afternoon. Oh, ps- the cocoa crust recipe is now posted. It's a great update for Aunt Da's chocolate pie.