Christian really wanted a dock for Christmas. For his kayak. On the retention pond in our backyard.

Ken decided it was to be. So on Christmas Eve, off to Lowe’s he went to purchase a pickup load of treated lumber. Said lumber then was hauled up the front steps into our living room and was carefully placed under the tree. I was concerned. Concerned that there it would sit for more than just a week. For months. But, out it went on New Year’s Day, onto the back porch then down the steps to the prep area.

This past Sunday, my two men worked in unison, father teaching son new skills. Patience, measure twice, cut once. All day long.

Then, in they came at dark. Instead of retreating to the comfort of his recliner, Ken proceeded to cook a gourmet dinner. Did I feel inadequate? A bit. But, I was sick. Really.

On the menu: Green salad with a mustard vinaigrette, creamy cauliflower soup (see recipe below), and broiled cod. Simple, right? Maybe, but I was impressed.

By the way, it’s Ken’s birthday today.

Creamy Cauliflower Soup (courtesy of Sunset)

• 1 tablespoon vegetable oil
• 2 medium onions, halved and thinly sliced (we recommend using only one)
• About 1/2 tsp. salt
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 large head cauliflower (2 lbs.), chopped
• 4 cups chicken or vegetable broth
• Freshly ground white pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced chives
• 1 tablespoon finely chopped flat-leaf parsley

1. Heat vegetable oil in a large pot over medium-high heat. Add onions and salt, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
2. Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
3. In 3 batches, whirl soup in a blender until very smooth, at least 3 minutes per batch (or, if you’d like a few florets in your soup, blend 2 batches and leave the last chunky). Stir together and season to taste with white pepper and salt.
4. In a small bowl, combine olive oil, chives, and parsley. Ladle soup into bowls and decoratively drizzle herb oil on top.