I feel like I’ve made a new discovery, Brussels Sprouts braised in cream. I know. A little crazy, huh? A little over the top decadent. Maybe you’ve already made them?
Fall has caught up with us, finally, with a fury. We’ve finally had our first real frost. And with it, a flurry of activity. Some herbs were potted and brought in and as many green tomatoes as we deemed prudent picked and placed in bags where hopefully they’ll ripen.
I know these Shaved Brussels Sprouts Salads are popular at Thanksgiving, but it would be a shame to think of Brussels Sprouts only then. In my area, Brussels come in and look great from fall right through late spring. So while the rhubarb in my area is only a few inches tall, the asparagus isn’t in, I’m enjoying this! It’s a bit lighter and more spring-like than many Shaved Salads.
Brussels Sprouts, bacon? Wow, I thought when I first heard of it…why mess up a perfectly good vegetable with bacon? Well, because it’s delicious! It’s still a favorite after all these years, especially when the occasion calls for going all out!
When my son was in Scouts, we went to a huge “Rendezvous,” a nod to Minnesota’s Boundary Water’s heritage. The parents made shirts from historic patterns, everyone went in costumes, kids and adults, alike. How do you get “leggins” to stay up? That’s a rhetorical question.