Broccoli & Cauliflower Toss	From the galley of Jeanne Helldorfer
4 cups cauliflower flowerets 4 cups broccoli flowerets ½ cup half-and-half (don't use fat free) 4 ounces blue cheese crumbled ½ cup mayonnaise ½ cup chopped green onions ¼ hopped pecans, toasted		Cook cauliflower in boiling salted water for 2-3 minutes. It needs to be crunchy. Put in ice water. Drain and dry as much as possible. Do the same for the broccoli. Heat half-and-half in a saucepan over low heat (do not boil). Add blue cheese and cook, stirring constantly with a wire whisk until cheese melts. Don't melt all the cheese – leave some chunks. Remove from heat. Wisk in mayo. Pour blue cheese mixture over the veggies, tossing gently. Put in good bowl and sprinkle top with green onions and pecans.