Brussels & Sparrygrass & Greens, OH MY!

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In a message dated 11/29/2003 7:36:27 AM Eastern Standard Time, DisDog writes:

> Re: Re: Re: need to vent this sad, helpless feeling

>

> In a message dated 11/28/03 11:03:35 AM Central Standard Time,

> kimberlyoconnell@... writes:

>

> > We had asparagus with dinner one night and he had no clue what it was.

> > Ditto for brussel sprouts

> ------

>

> At the age of 43, I ate my FIRST brussel sprout yesterday. It was

> delicious. I wonder now what I was afraid of all those years!

> The first time I ever SAW a brussel sprout was when I was in college

> and my roommate fixed them -- of course, I wouldn't go anywhere near them

> then.

>

> Beth

> Houston, TX

> VBG - Dr. Srungaram

> 05/31/00 - 314 lbs.

> 11/01/02 - Abdominoplasty

> 11/29/02 - 160 lbs.

> 5'10 "

Kim I am not too surprised about your SIL and his lack of acquaintence with

various veggies. I think this is true for more people than you would suspect.

My husband grew up on lettuce & tomatoes (and they didn't have that all too

often either) and that was pretty much it. The difference is that my

husband has been willing to try whatever veggies I throw at him. I got a

squash

sitting on top of my frig right now that I have NO idea how to prepare (it's

some weird variety) but I figure I'll split it in half, throw it in the oven and

see how it comes out.

Brussels & sparrygrass I love! Beth, since you just recently discovered the

joys of the little cabbagethings, I thought I would share with you the way I

make them. Clean them and cut the little stumps off them. Dry them then

place them in a single layer on a silver-foiled cookie sheet (or a roasting

pan), then spray them with olive oil or canola Pam (or whatever) and (here's

where

individual taste comes in) then I like to salt them. Then you put them in a

preheated 425 degree oven and roast them for like 20 minutes or so (I leave

them in there till they start to brown and get crispyish.) They are delicious

this way hot, AND cold! So often I will make a bunch and eat them cold for

a few days as a snack. I do the exact same thing with the sparrygrass.

Fay! salt up and roast some brussels, make 'em crunchy--they might be a

decent sub for the you-know-what!

Lucille