By I wrote Christmas cards this week. I had not written them last year — I had planned to, and then Sean's diagnosis had happened, and I had stopped halfway. This year I wrote them. Thirty-two cards. I did not do a photo card. I did handwritten ones. I wrote a simple note in each. I did not mention Sean in most. In a few, to close friends and family, I wrote "Sean passed in August. Our first Christmas without him. Thinking of you this season." I mailed them Friday. I cried through the writing of them. I kept writing. They went.
Chicken pot pie Sunday because the weather was cold and Liam had requested it. Full pot pie. Puff pastry on top. Chunks of chicken, carrots, peas, pearl onions, the cream sauce. Liam ate his slice and requested a second. Nora ate the pastry crust with attention.
I sat with Ms. Russo's office assistant on the phone Thursday to schedule Liam's January sessions. Every Thursday at 3. He will keep going. The school has been excellent.
Three days of snow this week — two real storms back to back. The house was cold. I lit the fireplace for the first time all season. Sean and I had only used it twice a year because it smokes. I used it anyway. The smoke was tolerable. The warmth was worth it. Liam and Nora sat in front of it with me Saturday evening and we watched the fire. Nora said "flower." She pointed at a specific flame shape. She said it again. "Flower." She had seen a flower in the fire. I saw it too. I said "yes, Nora. That is a flower." She was pleased.
The chicken pot pie on Sunday was Liam’s request, and it delivered — but the side that rounded out the meal was this mashed cauliflower and spinach, something I’ve been making on cold nights when the house needs warmth from the inside out. After a week of writing Christmas cards through tears, of snow storms and firelight and Nora finding flowers in the flames, I needed food that felt gentle and grounding. This one fits. It’s soft, it’s green, it’s honest — and it disappears quickly at our table.
Mashed Cauliflower and Spinach
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 1 large head cauliflower, cut into florets
- 2 cups fresh baby spinach
- 3 cloves garlic, peeled
- 3 tablespoons unsalted butter
- 1/4 cup whole milk or cream, warmed
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Cook the cauliflower and garlic. Bring a large pot of salted water to a boil. Add the cauliflower florets and garlic cloves. Cook for 12–15 minutes, until the cauliflower is very tender and easily pierced with a fork. Drain well and return to the pot.
- Wilt the spinach. While the cauliflower is still hot, add the fresh spinach to the pot. Stir and let the residual heat wilt the spinach for 1–2 minutes, until fully softened.
- Mash and season. Add the butter, warmed milk, salt, pepper, and nutmeg. Mash everything together with a potato masher or use an immersion blender for a smoother consistency. Taste and adjust salt as needed.
- Finish and serve. Transfer to a serving bowl. Top with Parmesan if using. Serve immediately while warm.
Nutrition (per serving)
Calories: 130 | Protein: 4g | Fat: 9g | Carbs: 10g | Fiber: 3g | Sodium: 280mg