It’s Friday! I totally forgot about Wednesday until I got out of the shower and Josh yelled to me, “Did you know today is Wednesday? You didn’t put anything together for your blog.” Yeaaahhh, well… Oops? This week has just felt so weird. I just know you were all sitting there anxiously waiting on Wednesday for a recipe that never came, so… Sorry! I’ll try to do better next time. Luckily this isn’t homework and no ones going to knock me down a letter grade for missing the deadline 😉
One thing I can’t forget? This Brussels sprouts recipe. A few weeks ago, I tried Brussels Sprouts for the first time in a vegan mac and cheese. All I’ve ever heard is how gross they are and what a weird texture they have, so my expectations were very low, but I couldn’t resist trying them out. And they were amazing. I was so upset at the world for steering me wrong for 24 years, I needed more Brussels sprouts in my life, ASAP.
I immediately bought another pound and they sat in my fridge for another week with me staring at them longingly, trying to figure out a recipe to do them justice. I happened to also have a fifth of Maker’s Mark on top of my fridge – another one of those tried it and immediately had to buy a big thing of it, only this has sat there for well over a year at this point. I knew these two ingredients were destined to be BFFs, and trust me, they definitely get along amazingly. This is one of my new favorite veggie recipes – which is really saying something!
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