AKA my new favourite way to eat Brussels sprouts (yes Brussels – as in the city in Belgium. Not brussel sprouts. Also not expresso. Espresso! ESPRESSO!!) These were the last remaining veg in the fridge that held their own during our week away. A few wrinkly peppers destined for roasting, and it’s time to hit the market.
Brussels sprouts are after all teeny heads of cabbage, so why not shred them into slaw? My Mom, a devout BS hater, who can sniff one out on a Thanksgiving table loaded with food, said she could be persuaded to try this. I’m doing it quick, before she changes her mind. I’ll let you know if she survives.
I was busy patting myself on the back for eating a bowl of Brussels sprouts for lunch – nary a pastry in sight, and I haven’t had hot chocolate with whipped cream and chocolate shavings for a good 3 DAYS – when our neighbours popped over and gave me an excuse to break into some cheese. So technically I ate triple crème, Oka and crackers for dinner. This is not helping my pants fit.