Drunken Cauliflower

It’s been a while since my last post. My creative spirit has rested enough. This time I turn to the culinary palate as I share tonight’s colorful meal—Drunken Cauliflower with Thai sweet basil and Cabernet served with balsamic tomatoes.
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Why now? Why this dish? It’s simply the return of spring, the contents of the kitchen, and a day laden with laundry.

For the past couple years, I’ve been on a genealogical journey—albeit mostly via my keyboard and mad online-search skills. Part of my digital passport has included the L’Aquila (Abruzzo) province of Italy. (I don’t know much about that side of the family, as my grandmother’s vocal chords were injured as a child and she could not speak. So, while I grew up with some Italian flavors, I did not enjoy the oral histories di buona famiglia.) Perhaps I can find a culinary connection?

Tonight I prepared a recipe inspired by Simona Carini’s Italian Culinary ABC post for “L” (L’Aquila) at
http://briciole.typepad.com/blog/2012/06/cavolfiore-ubriaco.html