I bet some of you thought I’d say blogging. Or balloons. Or even boy. But, nope, today’s post is brought to you by my favorite vegetable. Brussel sprouts are the only reason I tolerate winter. If anyone ever makes a year-round Brussel sprout cultivar, I’ll be one happy girl.
What does this have to do with writing? Well, for one thing, my day job, at least until the publishing company gets more than three months under its belt, is writing gardening articles. Which is really funny because I gave up gardening when I gave up men. A long time ago.
But I’m married to a woman who loves to garden and will probably drag me into the dirt sometime this spring. We seriously need to do something about our yard. We built this house two years ago, right on a creek, and the first year we flooded. So much for yard. The flood was a fluke, but it set us back a bit. Then last year we were invited to share sacred space with death as a dear friend died of cancer. Some work is just to precious to pass up.
So, maybe this year, there will be Brussel sprouts. And if there are, I’m going to make Brussel sprout chips. My friend Domenica gave me this recipe over Facebook last night. She makes them with kale but that sounds weird to me. But she assures me they are just as good with Brussel sprouts.
So, you peel off the leaves of the sprouts, wash them, and let them dry thoroughly. Then toss with some olive oil and salt. Bake for 10 minutes at 375 degrees. Easy peasy. I guess you have to bake the innards a bit longer because there is a point beyond which you can de-leaf Brussel sprouts.
So, today’s post is brought to you by the letter B, the words bandolier, bongo, beanie, and bookkeeper, and the numbers billion and bazillion.