Its Monday!

[waverly]

How was your weekend?  Welcome back to work!

Soccer games were great.  DH and DS packed up and left the cub scout camp out at 10:30 pm because it was 36 degrees out.  Sunday we went to a playdate of someone I had never met before.  They are very different from us, but seem like really nice people.  

[2chatter]

Chicago was awesome. So much good food and DD had a great time. I’m trying to figure out how this place (Obsessed) made roasted Brussels sprouts that were the individual leaves. DD asked for me to make them again this morning. I can’t figure out how every leaf was toasted unless it was super labor intensive.

DH grocery shopped yesterday (read: a million questions) and DS handed me my phone and it was on FaceTime and I didn’t realize that until I had the phone in my hand. I was in the shower. DH freaked out and it was hilarious.

DD went to hit balls at an indoor facility and she said it didn’t hurt! Her dad said she looked good - there’s a tournament next week, so now I’m nervous as it’s 40 and rainy this week. She either won’t get to play as the coach hasn’t seen her play or she will get to play and it’s been a couple months since she has (since July!). It’s been longer than that since she played 18. I’m nervous!

[186momx]

Camping went well. It really helped that the weather was amazing and DH basically did whatever DD and I wanted to do. We did lots of long beach walks. My calves are very tight and sore which is a good thing. I even got DH to do some of the cooking, okay he had to light the oven and turn off the stove but both of those things were absolutely hilarious to watch as it took him a few minutes to figure out each one. He also took DD to the showers and dealt with that while I got some quiet time. Crock pot dinners made my life so easy and with the liner cleanup super easy. That is my new to go camping dinner method as along as we are plugged in.

[covergirl82]

2chatter , OMG, I love roasted Brussels sprouts, especially when they make them with bacon. I have never attempted to try making them at home, but if you have success, please let us know!

[polecat8]

covergirl82, 2chatter,
Here is one of my favorite brussel sprouts recipes, which I found while doing 80 Day Obsession:
The glaze is simply a sweet-and-sour sauce, and this one is not only simple, but extremely versatile. It can be used to glaze squash, sweet potatoes, carrots, or just about any winter root vegetable, but I love it most on these sprouts.

¼ cup pure maple syrup (preferably
dark amber)
¼ cup apple cider vinegar
½ tsp. chopped fresh rosemary
2 tsp. sea salt (or Himalayan salt),
divided use
½ tsp. + 1 dash ground black pepper,
divided use
1 tsp. unsalted organic grass-fed
butter (optional)
8 cups brussels sprouts, stems
removed, cut in half lengthwise
1 Tbsp. olive oil
SPECIAL EQUIPMENT:
Parchment paper
Nonstick cooking spray

1. Preheat oven to 450º F.
2. Line large baking sheet with parchment paper. Lightly coat with spray.
Set aside.
3. To make glaze, combine maple syrup, vinegar, rosemary, ½ tsp. salt,
and 1 dash pepper in small saucepan. Bring to a boil, over medium heat,
stirring occasionally. Reduce heat to medium-low; gently boil for 20 to
25 minutes, or until glaze has thickened to the consistency of syrup,
foamy bubbles appear on the surface, and harshness of the vinegar has
evaporated. Remove from heat.
4. Add butter (if desired), whisking constantly until fully incorporated.
Set aside. (You should have about ½ cup of glaze.)
5. While glaze is cooking, bring water and 1 tsp. salt to boil in large pot over
medium-high heat.
6. Add brussels sprouts to boiling water; cook for 4 to 5 minutes, or until
bright green and tender-crisp.
7. While brussels sprouts are cooking, prepare an ice bath by filling a large
bowl with ice and cold water.
8. Drain brussels sprouts and place immediately in ice bath for approx.
5 to 10 minutes (or rinse under cold running water until fully cooled).
Set aside.
9. Drain chilled brussels sprouts. Combine brussels sprouts, oil, remaining
½ tsp. salt, and remaining ½ tsp. pepper in a medium bowl; toss gently
to blend. Spread evenly on prepared baking sheet. Bake for 15 minutes,
rotating pan once, or until edges begin to crisp.
10. Pour glaze over brussels sprouts; toss with a spatula until well coated.
Bake for an additional 5 minutes, or until a shiny glaze has set over their
entire surface.
11. Cool a few minutes. Stir before serving. Enjoy!
TIP:
An ice bath is the second part of the blanching process, which preserves
vitamins, color, and the al dente bite, and also stops the cooking process,
which cuts down on cooking time.
2chatter,

[2chatter]

covergirl82 - I make them often - but I just halve them and toss in evoo and salt then roast on 425 for 20 minutes. For fancy I move them to a pan after roasting and add a sauce (hoisin, sweet chili, balsamic) and bacon bits. This place was different because the leaves were individual - like salad - and I cannot imagine how they did that. Or how much work it would be.

I can’t figure out how to link to Yelp, but there’s a pic of them in the first several pics. Obsessed Kitchen and Bar in Oak Park IL.

[mommyatty]

2chatter- whenever I make Brussels sprouts I accidentally end up with a bunch of leaves like that. When you cut off the ends, just cut off more than you normally would, then you can gently pull them apart. You would get a lot of leaves this way, plus the hearts that are intact. Best of not worlds! The leaves get super-crunchy! They are really good but cook really fast.

[2chatter]

I’m trying it mommyatty!