I haven't posted since my Saturday night rant about the Catholic church...which prompted me to go to church the next morning (we go to a Lutheran-Catholic church) and ask to have my blog disconnected from the church web site. I don't want to get anyone into trouble...not that the Lutherans would care about anything I wrote!
I really did have a very hard time falling asleep that night; I was that worked up. I continued my rant with a few people I talked to at church on Sunday, as well as in my fused glass class on Monday night. When the priest sex abuse stories started hitting, it prompted a few of our friends to leave the church. I must say that I can relate to that feeling. Here's the latest on the story--the excommunicated doctor recently received a standing ovation at a conference on women's health.
I can honestly say that SOME OF MY BEST FRIENDS ARE CATHOLICS (in fact, the love of my life is one!), but I love them and I so do not love the Catholic hierarchy. Now you know that I've been somewhat tactful in my criticism of the church. Now I won't have to worry about that any longer, now that I've been "set free"! :)
But I promised no rants. The purpose of this post is to praise my genius chef of a husband, who has finally discovered a way to get me to eat brussels sprouts.*
I'm not crazy about brussels sprouts. To me, they have always tasted like ear wax. (Don't ask me how I know what ear wax tastes like.) Mike loves them--they are one of his favorite veggies, along with beets (another veggie I'm not that crazy about, unless they are yellow ones).
My favorite brussels sprout story is that when Mike went back to England after we got engaged, two of his Japanese students went to visit him. They were having a meal in a restaurant in London, and when the food arrived, they spied the brussels sprouts. As only young Japanese women can do, they immediately said "EHHHHHHHHH?" in a high-pitched squeal. "CHISAI KABETSU!!!" The waiter, alarmed, asked if everything was okay. Mike explained that they had never seen brussels sprouts before--they were squealing "little cabbages!" I always think of chisai kabetsu when I see brussels sprouts.
At any rate, our neighbor told Mike that she's planning to grow some brussels sprouts this summer, and he was reminded that he had some in the fridge. He used this recipe, out of the Oregonian, and I must say...if I am to eat brussels sprouts, this is the way I like them (I even had seconds!):
Sauteed Brussels Sprouts, Apples, and Bacon
Makes 4 servings
1 pound (about 3-1/2 cups) brussels sprouts
Kosher salt
4 ounces thick bacon slices (4 to 5 slices), cut crosswise into 1/2-inch pieces (we use turkey bacon at our house)
1-1/2 Tbsp unsalted butter
2 large Golden Delicious apples, peeled, halved, cored, and cut into 1-inch cubes
1-1/2 Tbsp. chopped Italian (flat-leaf) parsley
Cut off and discard the bases from the brussels sprouts, then halve the sprouts. Bring a large pot of water to a boil and add sprouts and 2 tsp. salt. Cook until the sprouts are tender but not mushy when pierced with a small, sharp knife, 8 to 10 minutes or longer. (Cooking time can vary depending on the size of the brussels sprouts.) Drain brussels sprouts in a colander, then place them (still in the colander) under cold running water until they are completely cool. Pat dry and set aside. (Brussels sprouts can be prepared 6 hours ahead; cover and refrigerate. Bring to room temperature before using.)
Saute bacon in a large, heavy skillet over medium heat until browned and crisp. Remove with a slotted spoon to drain on paper towels. Pour off and discard all but 2 tsp. of the drippings in the pan. Return the pan to medium heat and add butter. When hot, add the apples and cook, turning often, until softened and just lightly browned, about 5 minutes. Add the cooked brussels sprouts and the bacon to the skillet. Stir and cook until these ingredients are heated through, 2 to 3 minutes. Taste mixture and season with salt as needed.
Mound vegetables in a serving bowl and sprinkle with parsley. Serve hot.
*Until I wrote this post, I always thought that it was "brussel sprouts," until I saw on the recipe that it is "brussels"! They must be from Brussels? Who knew? (By the way, "brussel sprouts" is WAY easier to type!)
I really did have a very hard time falling asleep that night; I was that worked up. I continued my rant with a few people I talked to at church on Sunday, as well as in my fused glass class on Monday night. When the priest sex abuse stories started hitting, it prompted a few of our friends to leave the church. I must say that I can relate to that feeling. Here's the latest on the story--the excommunicated doctor recently received a standing ovation at a conference on women's health.
I can honestly say that SOME OF MY BEST FRIENDS ARE CATHOLICS (in fact, the love of my life is one!), but I love them and I so do not love the Catholic hierarchy. Now you know that I've been somewhat tactful in my criticism of the church. Now I won't have to worry about that any longer, now that I've been "set free"! :)
But I promised no rants. The purpose of this post is to praise my genius chef of a husband, who has finally discovered a way to get me to eat brussels sprouts.*
I'm not crazy about brussels sprouts. To me, they have always tasted like ear wax. (Don't ask me how I know what ear wax tastes like.) Mike loves them--they are one of his favorite veggies, along with beets (another veggie I'm not that crazy about, unless they are yellow ones).
My favorite brussels sprout story is that when Mike went back to England after we got engaged, two of his Japanese students went to visit him. They were having a meal in a restaurant in London, and when the food arrived, they spied the brussels sprouts. As only young Japanese women can do, they immediately said "EHHHHHHHHH?" in a high-pitched squeal. "CHISAI KABETSU!!!" The waiter, alarmed, asked if everything was okay. Mike explained that they had never seen brussels sprouts before--they were squealing "little cabbages!" I always think of chisai kabetsu when I see brussels sprouts.
At any rate, our neighbor told Mike that she's planning to grow some brussels sprouts this summer, and he was reminded that he had some in the fridge. He used this recipe, out of the Oregonian, and I must say...if I am to eat brussels sprouts, this is the way I like them (I even had seconds!):
Sauteed Brussels Sprouts, Apples, and Bacon
Makes 4 servings
1 pound (about 3-1/2 cups) brussels sprouts
Kosher salt
4 ounces thick bacon slices (4 to 5 slices), cut crosswise into 1/2-inch pieces (we use turkey bacon at our house)
1-1/2 Tbsp unsalted butter
2 large Golden Delicious apples, peeled, halved, cored, and cut into 1-inch cubes
1-1/2 Tbsp. chopped Italian (flat-leaf) parsley
Cut off and discard the bases from the brussels sprouts, then halve the sprouts. Bring a large pot of water to a boil and add sprouts and 2 tsp. salt. Cook until the sprouts are tender but not mushy when pierced with a small, sharp knife, 8 to 10 minutes or longer. (Cooking time can vary depending on the size of the brussels sprouts.) Drain brussels sprouts in a colander, then place them (still in the colander) under cold running water until they are completely cool. Pat dry and set aside. (Brussels sprouts can be prepared 6 hours ahead; cover and refrigerate. Bring to room temperature before using.)
Saute bacon in a large, heavy skillet over medium heat until browned and crisp. Remove with a slotted spoon to drain on paper towels. Pour off and discard all but 2 tsp. of the drippings in the pan. Return the pan to medium heat and add butter. When hot, add the apples and cook, turning often, until softened and just lightly browned, about 5 minutes. Add the cooked brussels sprouts and the bacon to the skillet. Stir and cook until these ingredients are heated through, 2 to 3 minutes. Taste mixture and season with salt as needed.
Mound vegetables in a serving bowl and sprinkle with parsley. Serve hot.
*Until I wrote this post, I always thought that it was "brussel sprouts," until I saw on the recipe that it is "brussels"! They must be from Brussels? Who knew? (By the way, "brussel sprouts" is WAY easier to type!)
Shane loves brussels sprouts!! The guy hates (with a passion) onions, but loves brussels sprouts...I don't get it! I don't mind them, especially cooked in butter, but really, after the butter is sucked off, they're not so hot. Now I'll have to try this recipe...looks delicious!
ReplyDeleteI've been reading all your religion posts and even though I haven't commented I've been thinking about them. I'll have to email you this weekend.