My head is in a much better place today.
Brussels are awesome. When I was a kid I was subjected to that holy terror of overcooked, soggy vegetables. Smooshy Brussels are Satan's spawn, but you can cut them in half and nuke them, or better still halve them and roast (350F-400F, about 20-30 minutes, until you get some nice crispy bits), turning once. I coat them in some olive oil, S&P, and ready to roll, but bacon grease would be a splendid add. Just roasted some the other night with chopped scallions, and you can add in stuff after they come out, like walnuts and/or bleu cheese (or goat cheese, or whatever).
Also, that blog reminded me that since I went paleo, I have been wanting to try my hand at brussel sprouts. Roasted, or maybe tossed in a pan with bacon grease. Or roasted with bacon grease drizzled on. I don't know, I keep reading about them with bacon grease or bits and it sounds awesome. I don't even know if you can find them this time of year.
Roasting brings out the sweetness, and also gives them a nice crunch. And this is the time of year when they're rolling into farmers markets and even grocery stores. Our one local chain just sells whole stalks, you cut them off the stalk yourself. I like that, because one stalk makes a ton of servings, and the sprout-less stalk looks like funky alien spine or something.
Yeah. Sprouts. Good.
A way a lone a last a loved a long the ... riverrun, past Eve and Adam's ...