Progress, sprouts, testimonial

[mrissa]

Chapters yet to draft: 12, 14

Number of fiddly bits to retrofit: 3

This is what we call progress, people.

Also, Soldrun's voice was not, in fact, growing horse, no matter what I typed.

Tonight I am going to attempt to braise myself some brussels sprouts, as I will be the only one eating dinner with me and no one else can complain either that I am eating such a dreadful thing or that I have prepared such a wonderful thing incompetently. The problem is that very few recipes call for five brussels sprouts, which is how many I am making because it is how many I want to eat. Mostly they call for brussels sprouts in quantities approaching a pound or more. I will figure it out. I am Resourceful And So On. I think the key is a smaller pan, probably.

Also cold. I am cold. I think these SmartWool socks are getting dumber with each washing. I think we may have to return to REI soon.

I also want to put a testimonial in here for Naphcon-A eyedrops. My newfound tree allergies had me ready to claw my eyes out. My aunt recommended these, and I put them in at night before I go to bed (they can't go in with contacts). And I no longer want to self-Oedipize! It's lovely. Much relief. Thought someone else might benefit from the knowledge.

Comments

[one-undone.livejournal.com]

Given how many other stinky foods get the OK, I'm downright mystified at the snubbing of the honorable and tasty brussels sprout in America. Yeah, the house smells kind of musky after you cook them, but it smells that way after cooking cabbage too, and LOTS of people eat cabbage, some of them quite regularly - and I find brussels sprouts more delicate and fun to eat. They're great for imaginative play if you're someone who daydreams while eating (as I happen to be prone to) and they taste different depending on whether you peel them leaf by leaf or cut them in fours and eat them a chunk at a time. They just seem so versatile to me, with such variation even among the sprouts themselves, from bitter to downright sweet, that when someone says they don't like them, I wonder how many they could have possibly actually tasted.

To know that a restaurant even HAD brussels sprouts is quite something. I can't recall ever seeing them on a menu. I'm sure some places do have them, but it must be rare.

[mrissa.livejournal.com]

Sadly, some of the ways of ruining brussels sprouts leave them tasting pretty uniformly awful.

Ista did not want any of mine tonight. I tried to feed her a leaf, but she was having none of it. Silly dog. I heated leftover chicken in Stilton sauce for an all-around stinky dinner!

[one-undone.livejournal.com]

>chicken in Stilton sauce for an all-around stinky dinner!

Okay, now you've gone too far.

I'm not food adventurous. I prefer mild-mannered (boring) cheeses like gouda, mozzarella, cheddar, or the occasional provolone. My grandpa and Jason once conspired against me and told me to try this supposedly delightful snack of "just a bit of cheese and crackers" that they were "sure" I'd love. Instead, Pop handed Jason a cracker stacked with mint jelly and slabs of stinky Stilton, and Jason popped it in my mouth as he smiled and told me to chew. I chewed, stopped abruptly, made horrible faces as I gagged, and then I think I spit it at him. I no longer trust Jason to make food choices for me. Some stinky things truly ARE trying to say "stay away!"