Thanks for your patience! Everything is back up and normal now. And for all that, I am calling broccoli week a resounding success!
The first thing I learned about broccoli, on day one of the week, was that it tends to make me gag a little (just a little though). Why then do I call broccoli week a success? Well, because, by the end of the week, I determined ways to make broccoli entirely edible. I've effectively transformed something un-liked to something reasonably tolerated. I'm slowly but surely gaining dominion over my taste buds. This, my friends, is what vegetablesarefriends is all about!
Helping broccoli's cause was the fact that the cafeteria does not know how to cook it at all. My first encounters with the substance (as in the hands of mass cooking it ceases to be what I can in good conscience term a "vegetable") were there, and as such I started the week with very low expectations. The broccoli cheese soup was viscous and far closer to a solid than any soup should feel comfortable being. My new rule on cafeteria soups is that if my spoon can rest on the skim on top for five minutes without sinking, I should probably avoid it. I also tried the cafeteria's steamed, seasoned broccoli with equally off-putting results. I was despondent, but luckily had the sage words of my broccoli-eating friends to assure me that broccoli in the world outside the cafeteria is significantly more palatable.
So began the transformation! I made the casserole suggested in the comments, and it was well received. At this point, I was still not entirely won over to broccoli yet, but I did find it went down much easier. I also made some broccoli cornbread, which was again tasty. Cheese and broccoli, as everyone kept saying, do go well together. I had intended to make a broccoli recipe I saw in the NY Times food section earlier in the week, but couldn't get all of the ingredients. But really, I feel like the intent alone should count for something.
I tried steamed broccoli again and outside the cafeteria and it was light years ahead of what I had previously consumed. I also gave raw broccoli a go, which, given the right dip, wasn't bad at all either. In fact, I think I prefer it possibly to cooked stuff. Next time I'm at a party or reception with a veggie tray and dip, I shall experiment further.
So ends another fun, veggie-filled week. Perhaps I'll buy some more broccoli soon and blend it with bell peppers for a mean stir fry! But for now, I'm looking to the future:
Next week: green beans!