When I was in the garden this morning, I noticed (again) that the broccoli needed picked, so assigned a boy to cut it for me. We got a nice bowl-full of beautiful, worm-free organic broccoli! Next question–what to do with it? I can’t eat it raw, and we don’t especially like it cooked. When Gayle got home from work I asked him if he had an idea; he suggested cooking it with mushroom soup. I got online, and found this recipe. Well, I have to work around Gayle’s allergy to cow’s milk, and I don’t keep those ingredients on hand anyway, but it sounded good. So, I cooked the broccoli. While that was cooking, I put homemade goat feta cheese in the food processor, with some goat yogurt, and a couple of tablespoons of basil pesto from the freezer, and whizzed it. Then, I made croutons from a flopped batch of sourdough bread by frying cubes in a skillet with fat, seasoned with salt, pepper and paprika. As soon as the broccoli was cooked, I drained it and in the same pot it had been in, made a white sauce with goat’s milk, flour, salt, pepper and paprika, and added cooked frozen mushrooms and the cheese mixture. I put the broccoli in a baking dish, poured the sauce mixture over it, and topped it with croutons. Then, I baked it for half an hour or so. It turned out quite good!There! Now, I can look back here when I want to remember how I did this.