(no subject)

[serene]

Money's been tight around here, and that means a limited ability to go buy fresh veggies every day. Well, someotherguy got paid, and we had a pure-joy (for me, anyway) trip to the Berkeley Bowl. Fresh rolls to eat lunch on (roast beef sammiches, with tomato and avocado and garlic mustard)! Tomatoes! Even brussels sprouts, which I normally eschew, but someone has challenged me to try them roasted, so I shall. So tonight's dinner will be eggplant casserole, brussels sprouts (fresh veggies, yay!), and some kind of pasta or other. Yummy. I feel rich.

Comments

[artemii.livejournal.com]

for me, marinating or cooking in olive oil is the key to enjoying brussel sprouts. (i prefer them either sauteed in olive oil or marinated in it and then roasted)

[serenejournal.livejournal.com]

I plan to roast them in olive oil, salt, and some lemon zest (tenacious_snail's idea).

[klwalton.livejournal.com]

I do this thing with brussels sprouts where I steam them for a few minutes, then sauté them in olive oil and garlic with some salt and pepper, then add a splash of Spanish cream sherry to the pan and cook that down to a slightly sweet glaze, by which time the sprouts are just done.

I *love* brussels sprouts. That my mother really knew how to cook them without making them mush probably helped.

[lcohen]

*whimper*