This post is part of a regular feature I have creatively titled, “Things that are awesome” Wednesday.
In this weekly post, I am going to share something that struck me as awesome during the past week. It may be a great recipe, a cool event, a favorite blog, a special moment or whatever else scores a 10 on the awesome-meter.
And if you have something awesome to share, I’d love to hear about it! Post to comments or e-mail me and let me know.
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photo credit: shutterbean via photopin cc
I’m having a love affair with Brussels sprouts this week.
Seriously, when I reflect back over the past seven days, the thing I have gotten the most worked up about is declaring my love for Brussels sprouts. They are not the best or most important thing in my life, but I am super excited about them this week. I declare them to be awesome.
Shredded, chopped or whole. Microwaved with a bit of water, sautéed or broiled (although, please, never boiled.) For breakfast lunch or dinner — and all three meals on a few days. They are tasty topped with bacon – but honestly even more delicious without. What other food can you say that about?
Brussels sprouts suffer a great injustice when they are frozen and then thawed. There was a time, a few decades ago, when this is how they were served. A whole generation of children were scarred by soggy Brussels sprouts. The lost Brussels Sprout generation.
I rescued one from that generation. My friend L.B., who I have mentioned before loves all vegetables, told me a few years ago that she did not like Brussels sprouts. I protested. Impossible. She must try them again, cooked well. She did and now she loves them too.
The flavor is rich and satisfying. They gift us with vitamin C in every bite.
These cute mini cabbages are part of the Brassica genus – which means they belong to the same gang s other veggie powerhouses, like broccoli and cauliflower. Rumor has it that the modern Brussels sprouts were first cultivated in – you guessed it – Brussels. It is great fortune that they made it across the ocean to the United States. Because they are delicious.
I am pleased to give them a shout out as this week’s awesome thing.
photo credit: Patent and the Pantry via photopin cc
I thought I had this recipe on my blog but apparently not! It’s a great mix of sweet, salty, crunchy, Brussely. Yum! http://www.lhj.com/recipe/vegetables/brussels-sprouts-with-apricot-and-pistachio/
That looks amazing! I love dried apricots AND pistachios. And mixed with Brussels sprouts, I don’t see how you can go wrong. Thanks for posting this!
Tiffany — I made the recipe you linked to above for dinner today. Delicious, of course!