Emeline eats them! And loves them!

I blame your husband.

I have to share part of that blame - I like them also.

When we got brussel sprouts from the farm, they were actually still on the stalks!

My co-op keeps them on the stalk. It's kind of cool. (I still buy the frozen, because 6 minutes of cook time is way better than 30.)

Yes, I love the Brussels sprouts. They are Teh Yum.

HEC! When you come back from Briazz (and next time, tell me you'll be there, because hello, work right there), I need recs for a new hairdresser. Mine has gone up to $60/cut, and I have not liked the past 2 cuts she's given me. That's too much to pay to hate your hair for the past three months, as I've been doing.

I miss my old hairstylist. $35/cut, easily-accessible for me, she didn't mind that I dye my own hair, understood that I want to spend maybe 5 minutes styling my hair in the morning, knew what would work and wouldn't work with my baby-fine yet thick hair, and really nice.

I've heard that some people eat brussels sprouts voluntarily, but it's hard to imagine.

try them my way: First, I peel off the outer leaves, trim the edge and slice in half. I then saute a few pieces of bacon, chopped. Remove lardons from fat and set aside, pour most of the fat off (into a coffee can on the stove if you are truly southern). Add cleaned halved brussel sprouts to pan, browning them in the bacon fat. Then, add the juice of half of a lemon and about 1/2 cup of stock. Scrape up the bits from the bottom. Put lid on, allow to steam in stock and lemon juice until desired doneness. Put in bowl, add reserved bacon and toss.

TEH YUM.

All of you sprout hatahs are obviously pod people.

Or not pod people. I can't remember.

They're really yummy (but a lot of work) if you un-peel each one and steam the leaves.

You can also just run them through the slicer in the food processer and get a similar effect.

I loved brussels sprouts when I was a kid. Now, eh. Actually haven't had them in a while.

You can also just run them through the slicer in the food processer and get a similar effect.

SWEET!

Thanks, Ginger!

I tried that after I had sauteed deconstructed brussel sprouts at a restaurant and it worked well. I think part of the problem with brussel sprouts is that they're so dense that the outside is overcooked before the inside is done.

To distract from the yummys:

Someone who is a size 8-10 or so should get this skirt and wear it, because it is too pretty to languish and it hurts my soul that I can't wear it.