Vegetables
As a sign that I'm psychologically out of the old house and ready to adapt into the new house (lack of shower and all) I cooked today. I needed something pretty easy since weekdays are a bitch for me, so I finally tried the famed Isa Moskowitz's garlic roasted brussel sprouts. I've seen them touted here and there as the -only- way to eat brussel sprouts, the -best- way to eat brussel sprouts, and of course Ms. Moskowitz's claim that they can be chowed down on like popcorn. Well...they weren't quite in popcorn range, but they're definitely several steps above my previous brussel sprout standby -- steamed and tossed in a little bit of dijon mustard. I would recommend the roasting with garlic way of cooking brussel sprouts because it is fast, easy, and reasonably tasty. For a brussel sprout. Vaguely: chop the brussels in half, toss them in some oil, and roast them at 400 for 10-15 minutes. Add chopped garlic and salt, and give them another 5-10 minutes. Voila.
Also, I made my own veggie stock for the first time today and it was a rousing success.
No more fast food for me for a while, I overdosed during this whole moving procedure.
Also, I made my own veggie stock for the first time today and it was a rousing success.
No more fast food for me for a while, I overdosed during this whole moving procedure.