I worked a bit this weekend, mostly because I had a friend coming in. They (whoever they is/are) say that one of the hallmarks of intelligence is the ability to hold contradictory thoughts in your head at the same time without losing your mind. Well, I’m a frakking genius, because not only did I know that my friend was coming to visit Monday, I also knew that I had to finish editing one of my papers Monday. I would work all day. I would take my friend to the park and we’d walk the dog. See? Genius!
Fortunately yesterday I suddenly realized the error of my ways and got some work done. I know, I know, you don’t care. But here’s why you should:
Working on the weekends makes me want to write about food. So, without further ironic chit-chat, here is DP’s recipe for brussels sprouts available in both vegetarian and omnivorous forms.
1. Fry 3 strips of bacon in 1/8 c olive oil until cooked, but limp.
(1. Combine 1/4 c olive oil and 1/2 teaspoon of smoked salt in a bowl and put aside.)
2. Arrange brussels sprouts one deep in an oven-safe dish and slather them with olive oil.
3. If you like crispy brussels sprouts with tastefully blackened edges, put them under the broiler. If you like them roasted, put them in a lower-temp. oven.
4. Stir every two or three minutes.
5. When they are soft, top with the bacon olive oil concoction and broil so that the bacon crisps.
(5. Or just dump the olive oil/smoked salt mixture over. It’s okay if you lick your fingers. Consider a splash of balsamic vinegar for the good of the collective.)
6. Eat, eat!
What two thoughts can your mind successfully hold? (Lyra, I know you’re thinking, “But I like Indy,” “But she doesn’t like Kurt Vonnegut”!!!)