If there really were a BSA group, I would join. I love Brussels sprouts. I just ate leftovers from last night and I'm in sprout heaven. Yummers.
I wanted to post yesterday, but the internet was down at work and by the time I got home from all my jobs yesterday, I was beat. All I wanted to do ws make dinner, get in bed, and watch some tube. Which is exactly what I did. It was especially fine because I put the quilt I finished on our bed the other night. I will post pictures of Reuben enjoying the quilt later on when I get home.
Speaking of jobs, I might be adding a new one to the list: adjunct professor. There is a good chance that I'll be teaching a graduate course entitled: Adolescent Literature and Secondary Teaching Methods. I'm psyched, it's totally up my alley. After all, I am a Literacy Specialist (fancy term for reading teacher) who is also certified in secondary English. I'm psyched. I hope it works out because it should be awesome.
Now to the nitty gritty. I didn't allow myself enough time for breakfast this morning, so I bought a muffin at Starbucks. A pumpkin cream cheese muffin. I'm not sure how many points it's going to turn out to be...more than 10, certainly. I did pull out 75% of the cream cheese filling and threw it away, so whatever the official points are, I'm sure I can trim it down by a point or 2. I've got to remind myself that I have tons and tons of flexies left for the week. It's just a matter of balance.
Singularity
11 months ago
2 comments:
Damn Starbucks! That's where I got the shortbread cookies. I can resist the case of baked goods, but I can never, EVER, resist the cookies. They're usually sold out, so when I saw one package left, I had to!
So, uh, I've never had a brussel sprout... They scare me. I did see an awesome recipe for roasted brussel sprouts that actually made my mouth water! But then I got scared again. How do you prepare them? Here the recipe I saw (not to feed your addiction or anything!):
Pan-Roasted Brussel Sprouts (CORE!):
Serves 12 people if Alanna decides to share, which if she cooked it, I don't see why she should, so there.
4 tsp olive oil
3 10-oz containers of sprouts, trimmed and quartered
1 onion, chopped
6 cloves garlic, sliced
3/4 tsp salt
1/4 tsp freshly ground pepper
1/2 cup water
2 tsp grated lemon zest
Heat oil in 12" nonstick skillet over medium-high heat. Add the Brussel sprouts and cook, stirring occasionally, until they begin to brown, 5-6 minutes.
Reduce heat; stir in onion and garlic. Cook, stirring occasionally, until the onion is golden, about 10 minutes. Stir in salt and pepper.
Add the water and cook, stirring occasionally, until the Brussel sprouts are crisp-tender, about 10 minutes longer. If there is any remaining liquid, drain and discard.
Remove the skilled from heat, stir in lemon zest, and serve immediately.
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How does that sound? Do they really take that freakishly long to cook? It still sounds good to me.
I haven't had brussel sprouts in years! Hmmmm . . . yummy!
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