Don't get me wrong; I like brussel sprouts, but unlike some other fruits and vegetables that are a pretty colour, or smell delicious, brussel sprouts are...green. And usually they are so hidden in the leaves of the plant, you can't see them. Who was the first cook who decided to give them a try?
These ones were kind of tiny, not big enough to prepare my favourite way with balsamic vinegar, olive oil and pecans, so I put them in a pot with a can of stewed italian tomatoes and a can of pork and beans. That may sound odd and somewhat disgusting, but it was pretty good.
We odd ones must stick together.
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