Monday, February 13, 2012

Plan B


Cory and I were gone all weekend. It was duh-vine. It was also strange at turns, but you'll have that when we're involved.

We got home last night and only had eyes for the smallish people in flannel and feetie pojammies, so I planned to wait and tell you about our adventure today.

But now it's today and the camera (along with photos) is with Cory in Indy, so it's going to have to wait even longer because it just wouldn't be fair to tell the stories without the pictures. I know you understand.

The good news is, I always have a back-up plan.

The bad news is, my back-up plan is usually brussels sprouts.

Cross my heart, I don't know what's gotten into me. I really don't. All I know is, one day I was a normal girl and the next? I was a brussels sprouts fanatic. The more I eat them, the more I want them. They are the methamphetamine of the farmers' market.

I regret to inform you that this is a picture of my Last Supper, or my Last Lunch, as it were. This is the meal that broke my 14 year streak. It looks pretty good, but does it look like something you'd like to experience twice? I didn't think so. Especially when you add a blood orange to the mix.

I'm still so ashamed to admit that I caramelized these puppies whilst Cory was just one room away, all green and clammy.

It is mean to cook brussels sprouts when someone in the house has a stomach bug. I didn't know. You have to remember that at this point, I was still clutching my Title.

The following day, having lost my innocence along with all of my electrolytes, I was mortified by my actions. I did eighteen Hail Mary's and flogged myself.

Also, of course, I puked, which was its own sort of punishment.

This is what the kids ate that day. I might be a weirdo, but I don't feed them a plate full of pickled beets and brussels sprouts for lunch.

They only wish they could be so lucky.

(Oh, and those are mini corn-dogs. FYI.)

But if you want to know how to caramelize some sprouts, and I'm sure you do, I'm here to tell you.
1) Steam them for 3 min. (stove-top or microwave)
2) Let them cool, then cut in half.
3) Heat olive oil in pan on medium heat. (I set my burner to number 5)
4) Place sprouts cut-side down in pan and do. not. move them.
5) Once the cut sides are nice and golden brown (not burnt!) they are done.
6) Squeeze generously with lemon juice and sprinkle with salt.

Amen.

Oh, and one more thing. A winner!


Beth: My favorite way to spend a summer evening is to hang out in our backyard around our fire pit...so I'm pretty easy to please!

Beth, you just won a copy of A Sweethaven Summer, by Courtney Walsh. Email me with your address and I'll get it out to you.