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There is nothing better than the smell of swiss cheese melting and developing a golden crust from within the oven. The nuttiness that develops from the melting at high temperatures permeates the air and that is when you know that the gratin of whatever you like is done. Today I chose to make a gratin of cauliflower, complete with a béchamel sauce, to ward off the cold dreariness of the weather outside. Cold rain is depressing with all of the grayness enveloping Blandford from all around, so I use my oven and food to combat that oppressive external influence and brighten the mood with Mother Nature’s form of aromatherapy.
