Mostly about my backyard chickens. (Boring, I know), but there are a lot of us out here. Mine are only kept as pampered pets. I could eat a neighbor's chicken, but not MINE. There may be a comment on current events only if I get riled up enough. And there will always be a cartoon or a joke to cheer us. I promise to try my very best to respond to comments. Now I have to figure out how this blogger thingy works....
Fresh water chestnuts are good with bacon and Brussels sprouts.
ReplyDeleteGood idea, Judy! Will try them with the next batch!
DeleteI quarter the larger ones and then sauté them in a pan with bacon, olive oil, and shallot until they just begin to show a little color. Then spread them out on a baking sheet and a little fresh ground black pepper. Spritz all over with fresh lemon and then into the oven for 8-10 minutes. Delicious....absolutely delicious! (As an aside, take some of the loose leaves and spread them out individually near the edges of the pan....and lo-and-behold....Brussel Sprout "potato chips.")
ReplyDeleteYummy on the 'chips'! Going to town today - maybe the store will have fresh ones! (if I'm lucky.....)
DeleteLove 'em with bacon. And with roasted hazelnuts (if you can find them.
ReplyDeleteWe have only hickory trees here in Coopville - BUT I can buy hazelnuts at the store!! Will try 'em!
DeleteI love Brussels sprouts just about anyway at all.
ReplyDeleteMe too, Brig! They make any meal taste better!
DeleteDress them with a mix of Olive Oil, Vinegar, Garlic, salt & pepper. Roast 30 minutes at 350.
ReplyDeleteGotta have the garlic!!!!
DeleteFrom start to finish...good to see how my Brussels sprouts get to me. I love 'em steamed and then dipped in a dab of mayonnaise.
ReplyDeleteNever had them with mayo - must try that, Cuz! Thanks! :o)
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