Weather: 34 degrees and overcast, snow is a possibility
What I’m listening to: kids programming on PBS, my daughter is home sick today
When I was in the supermarket yesterday, there were some huge brussels sprouts. So huge and glorious in fact, that I had to stop, to touch them and to handle them and say “Wow” with my mouth agape. I’m sure the other shoppers thought I was completely nuts. I can hear them saying, It’s just a brussels sprout, for Pete’s sake. But to me, there is no such thing as just a brussels sprout. You can read all about my feelings on brussels sprouts and the power of food as one of the world’s great equalizers here.
But, have you ever eaten brussels sprouts raw? Oh yes, raw. Finely chopped or sliced, brussels sprouts are crisp and refreshing, not dissimilar to shredded cabbage in texture, but more flavorful. I got this recipe from one of my favorite food blogs, Pinch of Yum, and Lindsay adapted it from chef Michael Chiarello. It’s magic. Bacon, almonds, cheese, and a vibrant vinaigrette made with fresh orange and lemon juices. Yes…