Well, let's just say that the craziness at Chez Dis has not taken a break. I'll spare the details, but pretty much imagine pretty much every part of your day having a hiccup...and you will have my current state of affairs. Fortunately, I did make time to go to Rebecca's on Saturday, which really helped to rebalance and I started to see the humor in everything. This came in at a good time, you know why?
Because Sunday afternoon found me stuck on the side of the 8 freeway outside of El Cajon with a flat tire! Of course, it did. The best part, no knitting and no book! [insert sarcasm here] After all, I was out for just a quick errand. I didn't need to bring entertainment supplies, right?
I decided that I may have to make myself an emergency knitting kit for my glove box...just in case something like this were to happen again. The good thing is that after being told that the wait would be longer than expected because it was Sunday, the tow truck driver got there in about 40 minutes and me and my doughnut-riding-roadster (...hmm, maybe Wendell has a new nickname...) were back on the road less than 10 minutes later.
So here I am trying to stay focused and trying to keep up my progress on my holiday knitting. I am officially done with the package on its way to France. And boy was it worth it. Who wouldn't want to knit for these kids? I have one arm band left in my Deep V vest and then it will be ready for its bath. And the remaining secret knits are progressing...finally!
And since we occasionally like to share our food around here (actually, I'm surprised you really don't get more of this because the three of us are very food-centric), I wanted to share my latest obsession: Brussel Sprouts!! Where have you been my whole life? Why did I never partake? The only explanation I have is that I fell for the line we are all given since childhood - brussel sprouts are gross. But there not! I mean it. Really. Try some!
This is how I've been fixing mine:
Yum! I trim off the little bum end and slice them lengthwise about 5 or 6 times. I heat butter in a pan (use at least a tablespoon, please) then add a couple/few cloves of garlic (the more the merrier!). Once the garlic has started to cook, I add the sprouts. As they cook, they get nice and brown on the cut edges. Don't be afraid to really let them brown, this is the best part! The photo above was taken part way through the cooking process, so you can see some of the slices starting to turn golden and brown. I add some fresh cracked pepper and some good salt and you are ready to go! I even added a squeeze of lemon juice the other night which was really tasty. The are nutty and have a wonderful texture even when thoroughly cooked. I hope you give these veggies a try. You will see they have been given a bad rap.