Last Saturday we had talked about trying the new and much acclaimed Rose’s Luxury but then got too lazy to venture out. We didn’t have much in the house, but I dug up a head of cauliflower, some Brussels sprouts and some frozen shrimp. I decided to boil the cauliflower down in some whole milk and stock. When it was cooked I hit it with a stick blender and stirred in some goat cheese. This wasn’t difficult, but it did take a long time so I’d skip it on a week night (though I did end up with enough to freeze). I chopped some bacon and put it in the oven. When it was rendered added the sprouts and roasted until they were deeply browned. Then I sauteed the shrimp in some butter and garnished with pomegranate seeds, some chives and some Maldon sea salt. It was a lovely fall meal that just sort of came together out of what was lying about the house, but could easily end up in the regular rotation.