Skip to main content

Brussel Sprout Birthday

Though I like nothing more than proving to my very opinionated friend Brian that __________ [fill in the blank with any number of vegetables and fruits] is actually tasty, I did not plan a Brussel Sprout-themed birthday lunch for him, despite what he thinks.

The actual theme is a surprise that will be revealed later today, but now he has me thinking. A Brussel Sprout Brunch may be on the culinary agenda soon!

In the past he has said, "I don't eat eggplant." So I forced culinary adventure down his throat with an eggplant themed dinner for his wife's birthday. That night he feasted on - and enjoyed - creamy eggplant soup, little towers of eggplant and mozzarella, and even an eggplant-chocolate torta. After that he amended his claim: "I only eat eggplant at Cam's house." I'll take that.

The assertion "I don't eat beets" spawned another birhday dinner for our friend Jenn featuring roasted beet soup, leg of lamb with roasted beet chutney, and ended with spiced beet mousse.

Menu and photos from today's fête will be forthcoming. Happy birthday, Brian. No brussel sprouts today, but there's always next year!


  1. My husband's family HATES (literally, *hates*) okra. I personally have no problem with it, so long as it is not over-cooked. I think over-cooked is the only way they've had it, so they *think* they hate it. I love, love, love gumbo, and gumbo takes a good 2 - 3 cups of okra. They would notice, so there's no hiding it. BUT - do you think you could find an absolutely scrumptious recipe that involves okra? Hey, if you could convert that eggplant guy, I bet you could convert my husband. Any recipes you could throw at me? :D


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas