March 25, 2014 - Hullo, penguinians! Life continues to be wonderful in the Golden State, and I have a couple of quick things to share with you.
First, while I was eating dinner last night I discovered (via Facebook) that my sister and I both cooked Brussels Sprouts for dinner on the same night, which is just bizarre. K had bought some for us a few days ago, and for one reason and another they didn't get into the oven until last night. Here's a quick and awesome way to cook them!
Fill a large bowl with cold water, and add:
1/2 cup sugar
1/2 cup kosher salt
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried onions
1/4 cup soy sauce (we use low sodium, but if you do not, cut the salt above in half)
Whisk all of this together until the salt and sugar dissolve, then add raw Brussels sprouts (stems and bad outer leaves removed, halved lengthwise). Let the sprouts brine for an hour. They'll float in the brine, but just stir them once in a while, and it will work fine. After an hour, drain the sprouts, but do not rinse them, and preheat your oven to 400 degreees. Toss the sprouts in a bowl with 3 tbsp olive oil and a few good grinds of pepper, making sure that they are thoroughly coated. Put them into the oven for about 40 minutes, stirring occasionally. Eat in face!
This brine is also good for all kinds of things: shrimp, chicken strips, broccoli, you name it!
In other news, one must take a moment and really love the California weather. It's been sunny and warm this week, and there's supposed to be showers over the next few days, which will make my veggie garden happy (I'll post pics when there's something to see other than dirt and scrubby greens...). But the BEST, absolute BESTEST BESTEST BEST part of California is that, if the sun is shining just right, and the clouds are sitting just so, and you're paying attention...
First, while I was eating dinner last night I discovered (via Facebook) that my sister and I both cooked Brussels Sprouts for dinner on the same night, which is just bizarre. K had bought some for us a few days ago, and for one reason and another they didn't get into the oven until last night. Here's a quick and awesome way to cook them!
Fill a large bowl with cold water, and add:
1/2 cup sugar
1/2 cup kosher salt
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried onions
1/4 cup soy sauce (we use low sodium, but if you do not, cut the salt above in half)
Whisk all of this together until the salt and sugar dissolve, then add raw Brussels sprouts (stems and bad outer leaves removed, halved lengthwise). Let the sprouts brine for an hour. They'll float in the brine, but just stir them once in a while, and it will work fine. After an hour, drain the sprouts, but do not rinse them, and preheat your oven to 400 degreees. Toss the sprouts in a bowl with 3 tbsp olive oil and a few good grinds of pepper, making sure that they are thoroughly coated. Put them into the oven for about 40 minutes, stirring occasionally. Eat in face!
This brine is also good for all kinds of things: shrimp, chicken strips, broccoli, you name it!
In other news, one must take a moment and really love the California weather. It's been sunny and warm this week, and there's supposed to be showers over the next few days, which will make my veggie garden happy (I'll post pics when there's something to see other than dirt and scrubby greens...). But the BEST, absolute BESTEST BESTEST BEST part of California is that, if the sun is shining just right, and the clouds are sitting just so, and you're paying attention...
...occasionally somebody will drive by in a freakin' Delorean.
Life is good, and I hope you are all well!
Tomorrow, ADVENTURE!! :)
Life is good, and I hope you are all well!
Tomorrow, ADVENTURE!! :)
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