Tuesday, October 16, 2012

Fall's Rich Colors and Tastes: Week 1


Brussels Sprouts

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.
Cut the sprouts directly off the vine and pull off any yellow outer leaves. There is no need to cut off the ends, as they will be tender - having just been removed from the stalk. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Serve immediately.

Tuesday, October 9, 2012

The Nap Thief

If Baby D ain't sleepin', ain't nobody sleepin'. Seriously. We're back where we were last year around this time.

We're doing the bath/story/wind-down thing but nothing works. The kid stays up All. Day. Long. No nap and he still manages to wiggle-worm, toss-and-turn until 11 o'clock at night.

And we totally lie to fellow parents inquiring about his bedtime. I suspect they're doing the same thing.

Throw in a newborn, a dad with a demanding schedule and a mom actively attempting to manage it all and we've got quite the sleep situation. Not to mention an electric bill thats as high as the Chrysler Building (bad TV is my caffeine substitute).

Its like those late-night cram sessions in college at the end of the semester - but fortunately, this test isn't scored.




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