Poached eggs with sweet potatoes and brussels sprouts

December 12, 2012 § 14 Comments

poached eggs sweets and brussels 1

I have a major breakfast thing people.  It’s pretty weird.

I mean, I knew I had a breakfast thing before – I’ve brought it up more than a few times, for example every time I mention breakfast – but I don’t think I knew knew.  If you know what I mean.  You know?

But now I know.  When I commandeered the whole breakfast-making procedure at my best friend in Boston’s house – where I was the guest, mind you – and started turning out frittatas with arugula and over easy eggs with a brown butter vinegar sizzle, that’s when I really knew.

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It may be Monday or Thursday, I may have a meeting at 8 am, but still I find myself compulsively fixing breakfast for myself and whomever else I can shake out of bed.  Plates of migas, fried eggs with kimchi and orange aioli, potato cakes with smoked salmon, honey-avocado lassis, fresh baked corn bread with homemade ricotta.  I may not be able to plan out my lunch, potentially not even dinner, but breakfast is likely to be a minor masterpiece.

I’d say it was a problem, if it weren’t so delicious! « Read the rest of this entry »

Brussels sprouts with kimchi

October 30, 2012 § 21 Comments

Well, sheesh.  What can you say really?  I must admit, I’ve been saying for the past several years that one of these days a hurricane was going to swamp New York, and then we’d finally really have to take the weather seriously and get over the idea that we’re somehow in control.  But, gosh, I never ever ever ever ever ever ever (ever ever ever ever) wanted to actually be right.

I hope all of you dear people on the East Coast are doing alright.

I was on pins and needles all yesterday, all night, all this morning, texting, and emailing, and waiting to hear news from my brother and friends in New York, my good friends in Boston, Joel’s aunt and uncle in New Jersey.  I sure wish something could actually be accomplished through waiting and worrying!  Thankfully, it sounds like so far everyone, though without power, is generally unscathed.

I guess that right there is a little piece of grace in the midst of another big old mess.  I try to hold on to the hope that there’s always something to be thankful for, and believe there actually is, even though I’m sure that hope feels like it’s slipped away a bit through their fingers for some people. « Read the rest of this entry »

A Greek Salad in Winter

February 28, 2012 § 16 Comments

The weeks are continuing to double time it in their march forward.  The days downright hurtle.  I duck as something goes whizzing uncontrollably over my head, then stand back up muttering, “holy bleep, was that Thursday?!”

I feel the insight of Lewis Carroll’s winsome scene in which Alice, on the cooky side of the looking glass, runs beside the Red Queen as the Queen explains that they’re not going anywhere, but rather everything is moving swiftly by them and, “it takes all the running you can do, to keep in place.”  (I’m afraid I’ve been neglecting my work on believing impossible things before breakfast, though.)

As I run to stay in place, I try to remember to notice my breath, feel my hands and feet, and to keep around a bottomless pot of soup and a sturdy salad so I can dip into them for several days.

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Really Crazy Good Brussels Sprouts

November 8, 2011 § 41 Comments

I hyperbolize now and then.   I just get kind of excited about things, you know.  And this results in my mind sorting through its shelves of adjectives and quickly reaching for the binder labeled, ‘superlative’ and then spilling the contents everywhere.

“Amazing!” “Perfect!”  “Even more perfect!” “Absurdly and/or uncontrollably great/fabulous/wondrous/awesome/stupendous” “The most mind-boggling, off the hook, and all together unbelievable paragon of X ever to have graced the face of the Earth…”  That kind of thing.

So I was thinking of trying to use understatement for effect, for a change.  Go all Garrison Keillor and say, “oh ya, these were pretty good Brussels sprouts.”  But, I couldn’t.  Because they weren’t.

They were really crazy good Brussels sprouts.  So I’m going to go ahead and call them that. « Read the rest of this entry »

Perfect Brussels Sprouts (with sherry vinegar and Parmesan)

November 19, 2010 § 9 Comments

One of the things I love the most about commuting by bike or by foot, is the opportunity it gives you for just noticing.  There are all sorts of little details, snippets and suggestions of interesting things afoot, all around that you simply miss if you aren’t out in the open air and moving at a decently leisurely pace.

The older man in the bowler hat, who wears it with such stately confidence you just know he was part of the British Gentry in another life.  Another man who has – brilliantly – attached an air horn to his bicycle.  The intrepid birds that are planning to stick it out for the winter, and a cardinal who seems to have forgotten he was supposed to go south, but who is glowing such a brilliant crimson he might be able to stay warm through the sheer strength of his color.  Dry, crunchy leaves that swirl across your path and when you peer more closely at them, you can see that someone has stamped them with, “to report a fallen leaf:…” plus a web address.  And a knobbly old tree whose trunk looks just exactly like an elephant leg and whose bare branches are extremely reminiscent of a nerve cell, but when you put them together the whole thing looks remarkably like, well, a wise old tree.

Little things like these can make my day.  And noticing them gives each moment a sense of importance and spaciousness, which is something I’m really trying to focus on, especially as we near Thanksgiving, and the whole holiday season which is a time of year that is both hectic and wonderfully packed with precious moments and people.

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Bringing home the…(braised Brussels sprouts with bacon)

January 7, 2010 § 4 Comments

Wow.  Can you believe I made it through fall and this far into winter without writing about Brussels sprouts?!  I know.  I’m flabbergasted too.  Embarrassed.  Appalled even.  It’s like I’ve been living a lie, eating all these succulent little Brussels sprouts all these months and never once telling you about them.  (To make it up to you, I’ll tell you briefly that usually I just roast them – it’s so easy it takes barely a sentence to explain: wash, remove stems, toss with olive oil and salt, and throw into the oven at 400 for about 30 minutes, enjoy.  Hmm, maybe I should just stop the post there.)

Anyway, now here I go, getting ready to wax eloquent about Brussels sprouts and already I can feel myself being diverted onto another thought train.  Today, cooking Brussels sprouts will convey so much more than just how to cook Brussels sprouts.  Today, they are the bearer of another message.  They are fulfilling their greater purpose of giving me an excuse to talk about the wonder that is: bacon. « Read the rest of this entry »

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