Hello there! Or, should I say, welcome aboard!
This week is actually a bit of a madhouse event-wise. Kimberly’s big Yelper Party was on Tuesday, tonight I have an Elite Event of my own (at a pottery studio! I’m so excited!), and Friday is a double-header with meeting a visiting coworker for lunch and then attending the James Beard Taste America Dinner (!!) that night. I know, I know, my life is really hard.
Obviously I lovelovelove getting to host and attend such awesome events, but hopefully none of you are rolling your eyes too heavily when I say that it can also be a bit draining. I am definitely what I would consider to be a social and extroverted person most of the time, but even so, being constantly “on” can be hard to keep up night after night!
Which is why I think I tend to go in kind of the opposite direction on those nights that I do have to myself. You know, nothing but laying on the couch bra-free, catching up on missed TV, a couple of schnauzers in my lap? Hehe.
Fortunately, while it would also be oh-so-easy just to order pizza or Chinese on these nights, I have been doing pretty well with upping my cooking game lately. Last night’s night “off,” in fact, led to the creation of a pretty spectacular feast, if I do say so myself!
See, normally I go through the process of cutting the stem off of the bottom of every single sprout, before halving them. While this method completely eliminates the possibility of biting into an undercooked (and thus, bitter), stem part, it’s very time consuming and also results in lots of the little leaves of each sprout flaking off and potentially burning.
So this time, I simply quartered each sprout, stem on! By doing it this way, they stayed intact, and they also cooked faster AND I got even more of all the delicious caramelized browned bits, which are obviously the very best part.
Anyway, that covers my latest cooking creation. See, nobody has an excuse not to eat brussels sprouts, because now you know just how easy it is! And I say, if you think you don’t like b.sprouts, it’s just because you haven’t had ’em done RIGHT. So just let me know if that’s the case, and you’ll come over and I’ll cook them for you, and you’ll be converted, k?
As mentioned, tonight I’m hosting an event at a pottery studio, so send me lots of good, Ghost-y vibes in the hopes that I end up creating something magical (slash actually worth sharing with you), and I’ll see you soon!