Dmitry can be so amusing. This evening, as dinner was being dished up (each person gets their own), he noticed me noticing him putting some broccoli on his plate.
"You don't see this," he said firmly. "Everyone knows I don't eat vegetables, so you don't see this!" 
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I need your recipe!!!! Keep not seeing him! You are a good cook! And I can take no credit! As you weren't interested in learning how to cook before you and Don married!
Recipe? Um, put broccoli florets in a steamer and steam lightly until fork-tender.
Nothing exciting, I fear!
Vegetables are sooooooo much better when lightly cooked.
Another really good way to do broccoli, in cooler weather, is to use the oven. You put the florets in a rectangular baking dish, season to taste (plain salt can be really, really good for this, though lemon pepper and seasoned salt are also very good), spritz or drizzle as lightly as possible with olive oil, and bake uncovered. How long? Well, the beauty of it is you can set the temperature a little lower and cook a little longer, or vice versa, to match whatever else is cooking at the same time. A good rule of thumb is about 15 minutes at 350, but you can raise the temperature and shorten the time, or vice versa, to suit. (Same technique works for cut up summer squash and cauliflower, and adding fresh tomatoes makes it special.)
Oh, and sweet onions are also good in the mix.
That does sound good! ;^p
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