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Love it and already have it printed and on the wall!
Source: timdenee
We ate really yum Brussels sprouts last night. It was a revelation. I have never eaten them before, probably because all the veges I ever ate growing up were boiled to mush and I wouldn’t eat them. This recipe makes them so light and crunchy and they have such a delicate nutty after taste. Here is the recipe:
Caramelized Brussels Sprouts
SERVES: 2
TIME: 20 minutes
Steam the sprouts for 7 minutes or until just tender. Let them cool a bit and then cut each in half, lengthwise.
Heat the olive oil in a large nonstick skillet over medium-high heat. Place the Brussels sprouts in a single layer, cut-side down (in batches if necessary). Leave them for 4-5 minutes, allowing them to brown thoroughly and evenly – don’t give into the temptation to stir and toss them! Keep an eye on them though – the key is to have them high enough to brown them but low enough not to burn them.
When they’ve browned, flip each one and let the other side get color, an additional three minutes or so. Remove to a serving platter, sprinkle with the salt, drizzle with your fine extra virgin olive oil and squeeze the lemon over, trying to get a bit of juice on each one. Delish.
From the Goop archives.
States:
Boston - Massachusetts
New York - NY
Syracuse - NY
Niagara Falls - NY
Washington DC
North Carolina
San Fran - California
San Jose - California
LA - California
Las Vegas - Nevada
Flagstaff - Arizona
Grand Canon - Arizona
Austin - Texas
Europe:
Norway
Sweden
Morocco
Portugal
Lyon - France
Amsterdam and the Netherlands
Germany
Czech Republic
Turkey
More Spain
More Croatia
More Greece
More Italy
Happy - Augustana, Boston
Sad - Bon Iver or Tracey Chapman
Bored - Radio or Shuffle
Hyped - Shapeshifter
Mad - Glee - a surefire way to change my mood
(Video clips to come)
Hyped - Shapeshifter always gets me hyped. Bonus point - it was the first concert me and Rob went to :)