Everything is Better

Brussels sprouts. They make everything better. And apparently there's an "s" at the end of their name, I never knew that until just now as spell check yelled at me.

Think they taste nasty? Chances are you've only ever experienced the bitter, frozen stuff. Don't buy those things, they're nasty. Get the best brussels sprouts fresh, in the organic section. These little buggers are the only produce item that I insist on buying organic.

Peel off a couple of the outer leaves, and slice off the base. I usually end up slicing them in half, tossing them with olive oil, salt, and pepper, and putting them in the oven. I'll do 350 for about 20 minutes, and finish them off under the broiler for about 5 minutes to get them a bit crispy. Parsnips are fun to chop up and add to the mix. Bacon pairs well with brussels sprouts, too (no surprise there, it pairs well with everything).

My favorite preparation - is raw! Peel and cut each bud as before, but then shred them as you would cabbage. Brussels sprouts make excellent salads and slaws.

I'm not going to pretend I came up with this recipe, but it's my favorite. Here's my version of it, but go here for the original recipe.

Lord Rudy of Cuteville

I'm typically a clean, organized person. I arrange my nail polish by color and have a drawer specifically for tights. Sometimes I leave a sock on the floor.

Currently, I live with my sister and brother-in-law, and they're moving to LA in a week. While there are many wonderful and sad things associated with this, the one that I hate is constant open houses. Keeping my space continuously spotless, with personal knick-knacks tucked away, is less than fun. It's also why I woke up at 5 today, and am getting kicked out of the house an hour before work.

At least there's lots of coffee this morning, and a darling chocolate lab cuddled up on my bed. I can't believe Rudy is going to become a big city dog, I'm going to miss him oh so very much.