I don’t know if I was happy or horrified by how well the Brussels sprouts I had in the fridge kept! I’ve been checking on them, watching as there were certainly things more desperate to be used at my house. They’ve been in my fridge veggie drawer since the first week we high-risk people were told to stay in so that’s five weeks now, I think! Well, it was high time to get after them and so came about this Shaved Brussels Sprouts Salad with Apple & Feta.
I wonder sometimes if I’m posting too many Brussels Sprouts recipes. Well, they’re all good, but Roasted Brussels with Pomegranates & Walnuts is a little special. They’re a beautiful thing, and since I’m posting this in December (maybe you’d like to make this with your Christmas dinner?) I can’t help but think about the red and green.
So does everybody these days like Brussels Sprouts now that there’s been such a resurgence and they’ve become so popular? Or are there still hold-outs out there? If there are, I’ll eat yours! Seriously, here’s a recipe, Roasted Balsamic Brussels Sprouts that’s fabulous. I can’t guarantee that it will convert all the haters out there, but you might lure one or two over to the dark side.
This is my Mom’s Classic Carrot Cake and for a while, it was a go-to for special occasions, especially since it was always a two-layer affair. I think I’ll always associate carrot cake with Easter…in my mind, I guess, Easter goes hand in hand with rabbits and rabbits eat, well, carrots – and just about anything else in the garden!
I have good news today. See, some of you know I’ve been having some trouble with my joints; typing, while still slow and has to be done just a little at a time is easier and I’m trying to use the voice options on my computer. And cooking has been challenging, but I’m really trying to focus on fun & easy (and lightweight) food. And the best news? I made Old English Potted Cheese and it’s a super easy cheese spread and just to die for.