Don't Eat With Your Eyes

This is undoubtedly one of the least appetizing plates of spaghetti I have ever made. I saw the recipe for Bucatini with Cauliflower and Brussels Sprouts in Food and Wine Magazine from Philadelphia chef Marc Vetri and knew right away it was a dish James would love. Crisp beautiful vegetables sautéed in olive oil and flavored with thyme, rosemary, garlic and anchovies. The magazine picture, bursting with color and jumping of the page, displayed the perfect winter vegetable dish. Perhaps I left the lid on too long or maybe my veggies cooked too long. Although delicious and a recipe I will definitely repeat -- our "sauce" (or condimento as Mario Batali would say) came out slightly grey. From a distance it almost looked like a bowl of sauerkraut topped with cheese. Nobody wants that. Mercifully James has come to trust me and dug right into the pallid mixture. His faith was rewarded with tender vegetables coated with peppery olive oil, zesty from the anchovies.