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Author Notes: Last Thanksgiving, we received these tips from our dear friend Coco in response to our holiday e-bite on Loulies. Like delicious recipes, such thoughtful advice deserves to be passed on:
“Two things have helped me simplify and enhance my Thanksgiving over the years:
1. Be mindful of what you are thankful for while making preparations: whether it is the Turkey, the friends, the table, the furnishings, delightful wine, the children, or, perhaps just memories of happier times ... Life is part of the celebration so being thankful keeps the perspective centered, allowing for more spontaneity... It is also a great antidote to the stress of the 'shoulds' that creep into so many holiday recipes.
2. Make a few of the same things each year. Improvise around these 'staples'. While conserving your energy, staples are not bland or unoriginal, they are the very signature dishes that friends and family will come to love and expect from a Thanksgiving celebration at your home.” —Loulies
- 1 pound Brussels sprouts
- 3 tablespoons butter
- 1/2 cup cream
- 1/2 lemon
- Kosher salt and freshly ground black pepper
- Toasted hazelnuts or crisp bits of bacon, optional
- Trim base of each sprout and cut off any ragged leaves. If small, cut into halves, if large, cut into fourths. Melt butter in a large skillet, when foaming stops add sprouts and season with salt and pepper. Cook until brown, stirring occasionally. Pour in cream, stir, cover and reduce heat to low. Braise for about 30 minutes. Stir in a generous squeeze of lemon juice and taste for seasoning. Let simmer uncovered for a few more minutes to thicken the cream. Serve hot or warm sprinkled with a handful of toasted hazelnuts or crisp bits of crumbled bacon, optional.
- This recipe was entered in the contest for Best Brussel Sprouts
Well, This is Appeeling
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Tomato skins, meet salt.
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Put cake on a pedestal.