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.

have you come to sing pumpkin carols?

I wish there were pumpkin carols. Fall carols, if you will. I know all this talk about pumpkins is making people sick; it's all anyone talks about. Especially the single working women, the young moms, and the newly marrieds. What is it with this demographic and our obsession with everything pumpkin related? I'm pretty sure my grandmother enjoyed baking with it, but I don't know if she ever talked about it. She definitely didn't Instagram about it...

But with the twerking and the non-government and the chaos that has ensued as a result of both, we have to have something to fall back on for excitement. So herein lies something for you to bake.

I made it today, and it was simple and delicious and sugar-less. The recipe calls for sugar, but don't feel any obligation. I substituted for pure maple syrup. It should look like this below. And your coffee and your dog should look like this.

 Enjoy!

top o' the afternoon

In the spirit of St. Patty's it only seemed appropriate to wake up as late as possible on this happy Sunday and make an Irish breakfast. Without access to black pudding or proper scones and clotted cream, I found a recipe for Irish Soda Bread with currants...but I exchanged currants for blueberries because they sounded great.

It turned out fantastic, and I advise you to make this every morning for breakfast for the rest of your lives...or just tomorrow. While you bake, you might listen to something that puts a jig in your step. For me that was Tegan and Sara's latest album. **note: the best way to describe this album is catchy. It is definitely going to appeal to the masses.

Back to the bread:

Irish Soda Bread

Time: 45 minutes

Yield: 8 servings

3 tablespoons unsalted butter, chilled and cubed, more for greasing pan

2 cups whole wheat pastry flour

1/4 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

 3/4 teaspoon baking soda

2/3 cup buttermilk (then a tad more for brushing at the end)

1 large egg

about 2/3 cup dried currants or raisins or blueberries

1. Heat oven to 375 degrees. Lightly grease a round baking tin.

2. In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs. In a small bowl, whisk together buttermilk and egg. If you don't have buttermilk, add a bit of lemon juice to milk to curdle the milk just enough to create a passable buttermilk. Stir wet mixture into dry one until they just form a moist dough. Then add in 2/3 cup of whichever berry you choose.

3. Turn dough out onto a lightly floured surface. Spread dough into a round baking tin. Brush tops with a little buttermilk, and dust lightly with flour.

4. Transfer tin to oven. Bake until bread is golden brown and firm, 20 to 25 minutes. Cool 10 minutes before serving. Cut into 8 slices, and serve with lots and lots of butter.

Enjoy!