They’re great vegetables 
My Sam’s Club carries broccolini, in case you have one of those close.
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Thanks. It’s just a bit more distant than the other one I mentioned, but I haven’t been a member in, I guess about 20 years. I used to work pretty close and that made it worth it then, though.
Kind of weird now on recollection that I’ve let my employment dictate shop club choices, from costco to sam’s to bj’s (to none now that I’m retired).
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It’s hard to beat for gas and prescriptions, but not without a good heaping helping of guilt, too. I wish we had a Costco.
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Not sure, what is the associated guilt with Sam’s?
Re Costco, my MIL was a member so I’d take her up about 6 times a year and the sheer frenzy/crowdedness of her local really put me off. I suppose all are not like that, though.
Of the 3, I liked BJ’s the best, but again that might just have been the one particular location.
Oh, you know, stuff that would probably get flagged as political or go down a political rabbit hole. Think wages etc.
Ah, “Wal-Mart”?
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I used to belong to Sam’s Club, and really liked them. Unfortunately, they closed the location that was local to me. The next closest one was just too far to drive, so I gave up my membership.
On re-reading, this isn’t very clear. What gets cooked early is the skins/peels off the trunks. The softer parts of the trunks get cooked at the same time as the florets.
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I wondered 
Broccoli is and always has been my favorite vegetable. A razor thing cut takes the end off. The rest gets eaten. I like it cooked most anyway, even mushy and overcooked. It usually gets steamed or tossed into a stir fry. Oddly, as a slaw is probably my last choice, but I’ll still eat it and enjoy it. Still slightly crunchy disks of it in a stir fry are wonderful, probably with bok choy, onion, mushroom, and sprouts.
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Now if I just knew what to do with the woody asparagus ends.
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Soup.
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Stock for risotto.
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