Ingredients:
1 head broccoflower,
2-3 tablespoons butter, melted
1 teaspoon Dijon mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons shredded parmesan cheese
Directions:
Wash broccoflower and chop into bite-sized pieces. Cook or steam broccoflower about 7-9 minutes, until tender. Combine in a large bowl, melted butter, mustard, lemon juice, salt and sugar and mix.
Place cooked, drained broccoflower into bowl with the sauce mixture, and toss to coat. Sprinkle with parmesan cheese, gently toss, and serve.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
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