September 19, 2014
“Roasted brussel sprouts. I love ’em!”
So being the good soldier that he is, that strapping farmer took one-half of one
and placed it on the far edge of his dinner plate.I inconspicuously watched that tiny green speck, sit idly on my farmer’s plate,
with increasing suspense. Upon realizing I was going to finish my dinner and
lack a reason to stay seated,
and then, surprisingly, his knife appeared slicing it in two.
Successfully reducing the brawn of the muscly brussel sprout to the frailness of
a wilted pea, Farmer Tom warily tasted that speck, and said… “More please.”
No ‘Zing!’ or ‘Wowsa!’ or ‘More please!!’- just a laid back ‘more please.’,
but that’s ok; it’s a big step up from ‘terrible’. I was so relieved
knowing the rest of my long row of beautiful brussel sprouts would not have
to join the ranks of enemy.Eating fresh from the farm makes all of the difference. Here is the recipe link I used:
http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.htmlMay all of your brussel sprouts be fresh and muscly. Have a good weekend!