For the last year or so, I've had most of my food made by the loveliest personal chef. Her food is healthy and delicious, and she buys only organic fruits and veggies and grass fed meats and free-range poultry.
Y'know. Exactly the way you and I would shop and cook and eat if we were totally on it and awesome.
Which you may be, but I am not.
However, since I've had a little extra time lately, I've been cooking for myself. Which has been semi-successful. As in, when I cook it's great... but I mostly just end up ordering Thai. Or Indian.
There may have been a pizza.
Bad, bad, and bad. Consequently, I have now officially given up on my cooking-for-one plan, and today Laura started delivering again. So last night I did a last-hurrah meal of halibut, brown rice, and brussels sprouts.
The halibut and brown rice were unspectacular. But the brussels sprouts?
Now, a lot of people say they don't like brussels sprouts, and I don't blame them. I used to be one of them. However, my experience was mostly limited to childhood... and while my mother is good at many things, cooking is not one of them. (Please don't tell her I said that.)
Then a friend served brussels sprouts at a dinner party, and of course you have to at least TRY everything when you're at someone else's house, so I did, and what do you know? Perhaps I liked brussels sprouts after all!
Fast forward to last night, when I cracked open Seriously Simple, Easy Recipes for Creative Cooks, by Diane Rossen Worthington. It's probably copyright infringement to actually transcribe the recipe, so I'll just tell you this: cut those puppies in half, stick 'em flat-side down in a pan with a little butter and olive oil, let 'em brown, turn 'em over, sprinkle 'em with half a teaspoon of sugar, pour in a little chicken or veggie broth, salt and pepper to taste, cover 'em a minute or two, uncover and let the glaze cook down, shake 'em in the pan to make sure they're fully glazed. Serve.
And now you like brussels sprouts.