This is somewhat of a “repeat” of an entrée that I proposed last December. However, there are some changes, since I alwaysnfiddle with a recipe over and over again! The difference tonight is the addition of fresh, locally-grown corn in the soup…something that can’t be accomplished in the American South during the cold months, but there’s still fresh corn from a nearby farm available here. Since the temperature  in Northern Virginia hardly made it past the mid-60’s degree mark today, this seemed like a good night for “soup and salad.” Maybe I’m getting ahead of things, but I happen to like soup no matter the season!

Cauliflower soup with corn, potatoes, onions, garlic, and cheddar cheese, with fresh dill, ground mustard and celery seeds, finished with buttermilk
Side salad of lettuces with red wine vinaigrette
Cornbread muffins

Cookies (again)