or soylent green! ewwwww...

Soylent Green is PEEEPUHLLL!

thought Soylent Green was a band....

how 'bout green beans (or wax beans, but they're not green.)

I've been thinking about doing chicken with an apricot glaze, myself.



Soylent Green was on the other night--it really doesn't stand the test of time.

Speaking of which, I watched Purple Rain last night. It doesn't either. It's hard for me to diss a hometown boy, but dang. He can't act and it's a stupid movie. At least I got to see some scenery from home.

But lord, we wore some dumb clothes, hairstyles and make up in the 80's.

They would probably tell me I can't do it. Too many pixels.

I was just getting ready to head to the store and broccoli is on my list. (I like brussel sprouts, too. I'm weird.) Neighbor Charlie gave me lots of rice so it's going to be stir fry for a while. A long while.

you couldn't beat me enough to eat brussels as a kid.
as an adult when i became interested in cooking, i began trying things i had theretofore disdained; brussels among them.

pan roasted with olive oil and lemon, or onion and bacon, they are a far cry from the boiled from frozen nastiness i was introduced to as a child.

quite tasty, actually.

I just made a gyro-style (sorta) sauce that's so easy & freakin' delih! All you need is very finely chopped or pureed cucumber, sour cream, & minced garlic or garlic powder...it's better if it's left to uh...fester...overnight in the fridge. Very cool & refreshing on a pita sammie!

I approve this post. But, add a little fresh shredded Parmesan cheese over EVOO/lemon with a little coarse ground black pepper. Yum@!

s/p is a given,fresh cracked goes without saying...
and, it's hard to go wrong by adding the salty nuttiness of some quality parmigiano reggiano.

Can I do that with thawed from frozen Brussels sprouts...or do they have to be fresh?

i would doubt it; at least so far as equivalent results.
i can't eat frozen brussels. some things just shouldn't be frozen.

also, they may spatter quite a bit from the moisture released by the damage to cell walls from the freezing process.

taking all that into consideration, if you think you can still be bothered; you may find some way of making it suit you.

This song has been haunting me all morning.

Mmmmmmm.
As a diabetic I cannot have any fats or oils.
So I chop a whole head of garlic, place it in
a large fry pan, cover it with water, halve
the brussel sprouts, cut side down, lid it,
steam it for maybe 5 minutes and it is
mucho delicious :-)

hard to go wrong with garlic.

I agree! That's how I make them, too. They are so much better than boiled and nasty. I think it would nor work well with frozen, either.

I also think the word you were looking for, Q, was 'meld', not 'fester'.

Roasted Brussels sprouts are even tastier. J/s

WAIT! There is a group of idiots floating around?

aw, let her fester.


oven roasting does a nice job too.



mary, in for the win!

What? You don't think "fester" is much more colorful?