the best brussels

Fall sometimes reminds me of getting into a bath tub to soak in lovely hot water that very quickly turns cold. Why do people make small water heaters? That's the big question. And with regard to Fall, why does it have to be so short lived? Just when you get used to all the gourd decorations and leaves with their sassy red and yellow garb and have enjoyed a pumpkin spice latte or two, suddenly it's salted caramel hot chocolates and commercials with Santa buying toys at Petsmart. I do love Christmas, but winter gets this long kick of being from December-around April, and Fall gets like two months of glory. Maaaaaybe some of September, definitely October, and definitely November.

Somehow it's already November 8th, and yesterday the leaves were just beginning to turn. My resolve is to make Fall last longer by putting pumpkin in everything. And by making lots of sauteed brussels sprouts. Here's a thought about brussels sprouts. Is it possessive? Brussels' sprouts? Do these sprouts belong to Brussels? As in Belgium? Or are we talking about a totally different thing...Regardless, brussels sprouts have the potential to be amazing or awful. The key is cutting off the butts that tend to be bitter and then sauteing the rest.

The Best Brussels

You'll Need:

Fresh brussels sprouts (the farmer's market has them by the tubs here in DC)

Olive oil

Sea salt

Pepper

A smattering of bacon bits

Cut off all the butts to these little cabbages and toss them into a pan with some a small smattering of bacon bits (just enough to give them flavor), about a tbsp of olive oil, salt and pepper, and (optional) one clove of fresh garlic or a sprinkling of garlic powder.

Cook for about 6 minutes on low and place cover on the pan, shaking the pan every minute or so. As soon as these guys have browned undersides, they are ready. Try one and if it's tender on the inside, it's good to go. 

When I made some the other night, we ate them with roasted rosemary potatoes. Delish. You should definitely do it. P.s. - the truth about brussels sprouts. Because Wikipedia knows everything I don't. Happy weekend, everyone. Oh, and for your Friday enjoyment, these are pretty giggle worthy.