mmm brussels sprouts!

Hi blog, I have been neglecting you lately! I just started working full-time again a couple weeks ago and that is my official excuse. I am really going to try and post more often though! My new job, working for a flavor company, is definitely going to inspire me with topics, I'm sure. In fact, tonight's post about brussels sprouts has been brought on by the delicious brussels sprouts served in the cafeteria at work, which I ate last week. Until then, I had never tried them before.

My dad has been known to make horrible faces whenever possible about these spiffy vegetables, and I think this has something to do with my brussels sprouts virginity lasting until now. Obviously, they were never served in my house growing up. In fact, the only vegetables that really were ever served in my house growing up were corn, peas, and those frozen "mixed vegetables"-- you know the ones I'm talking about-- carrots, peas, corn, lima beans. No wonder I hated vegetables as a child. Vegetables came into the kitchen frozen, were popped in the microwave, and served just like that. No sauces! No, these were super healthy, totally boring, blah vegetables perfect for inspiring kids to sit all night at the dinner table, picking at them grouchily.

I was fully grown and moved away from home before I started to really love and appreciate vegetables, and to this day I have no affection for those boring, frozen-microwaved corn, peas and carrots. Give me fresh, whole, roasted tomatoes, broccoli, onions, sweet potatoes, green beans, peppers, zucchini, mushrooms... drizzled with olive oil and vinegar, salt and pepper, maybe a creamy or homemade dipping sauce... mmmmmmm. Vegetables can really be incredible.

So I had read a number of times about how delectable properly cooked brussels sprouts could be and I had been really looking forward to trying them, in spite of the bad rap they got from my dad. And I finally got the opportunity when they were served in the cafeteria last week! To be honest, the first bite wasn't what I was expecting. A completely unfamiliar flavor surprised my tongue and gave me pause. But I forged on, and the second sprout reassured me. These sprouts were definitely not the pinnacle of diet-friendly. They were oh so buttery, soft and shiny, melt-in-your-mouth. But it was the sweet, brown caramelized edges that cemented my love of those delightful little guys. Yummmm! I savored every last smooth, round bite.

And then while I was at Whole Foods last night exploring the enticingly bright and colorful produce section, I came across what else but a bag of the prettiest, greenest, freshest-looking little brussels sprouts just calling my name, telling me that the time was finally here to try making them myself.

I quickly found the perfect simple recipe I wanted to try. Called golden-crusted brussels sprouts, it called for just olive oil, salt, pepper, maybe a sprinkle of shredded cheese, and ten minutes. Sign me up!!!

They were so fun to make, too. They turned the most gorgeous shiny green color when rubbed with the olive oil and of course filled the kitchen with that amazing olive oil-sauteing-caramelizing aroma. I even found half a block of parmesan cheese I'd forgotten was in the fridge that would be perfect grated on top.

The only thing I'll be doing differently next time is cooking them even longer, and maybe cutting them in half one more time, as tasty as they were tonight. The smallest, softest, darkest ones were the best, really mmm-inducing ones. My dad has no idea what he is missing!!! Maybe I will make these for him one day and rock his brussels-sprouts-hating world :)

Perfectly Poached Eggs

I love the internet. Anything I ever want to make is but a quick google search away. This morning I wanted to try poaching eggs in my very own kitchen, without an egg poacher. I have had poached eggs in restaurants before (specifically at The Original Pancake House, yummm!!! their waffles are absolute HEAVEN), but I had never attempted to do it myself before, so I enlisted the assistance of google, of course. Google led me to this wikihow. Who knew that the secret to poached eggs is a dash of vinegar in the water? Well, now I do! My poached eggs came out perfectly, soft and delicious.

As a side note, these were the expensive, $3.69/dozen organic eggs. My inner Ebenezer Scrooge always cringes a bit when I buy these eggs, seeing those 89-cent ones right next door, but thinking of the nasty chicken house in Food, Inc. quickly sets me back on the right path. It is definitely worth a couple extra dollars to support the organic chicken farmers instead of the Tyson/Big Food factory farmers and their appalling treatment of chickens. I believe in voting with my dollar and in this case I feel it's worth every penny! And my poached eggs could not have been tastier. Unless I had made my toast in time to have with them...

Thanks to the organic farmers and distributor and the wonderful, amazing internet with its google and wiki goodness for bringing me this excellent breakfast. Next time I just have to remember to put the toast in while the water's boiling! Oh well, live and learn... and buy organic!