My hair is greying.
Not just a few. It’s got highlights. White highlights. Highlights that I wish would just clump together so I could call them a skunk stripe and be both Rogue and Mrs. Robinson at once. Any maybe fly and have super strength. While seducing adolescent men? Maybe I’ve gone too far.
When someone caught me drinking three cups of instant coffee, watching Top Chef while painting my nails and heating up more waffle fries for dinner, I had to make a self-intervention.
I went to bed early. I woke up 30 minutes early and made tea. And home lunch, the way Mom used to pack it.
Although I grew up jealous of my friends’ cool Lunchables with their mini sandwich meats and bite-sized cookies, or even the SPAM musubis, my white-hair-clad, nine to five aging body is grateful for the comforts of home. This time, the kids were jealous of my lunch.
No recipe required.
This is fancy bread. It’s got rye. And cranberries and pecans.
Creamy? Chunky? Bananas? Apples? Jam? Honey?
Everything but the brown paper bag.
The vegetables that I never ate as a child, such as cauliflower, kale, beets, chard oh my god chard, and brussels sprouts, are some of the most fantasmical delights my mouth has ever known in my young adulthood.
I didn’t even know what brussels sprouts were until I’d seen this Swedish Chef episode, and even then I had no clue what they looked like:
I know what brussels sprouts are now. And how to cook them. Hint: butter.
And don’t worry about the broccoli. I love it now. But peas…I still kind of hate. How do you even eat peas? They’re just a waste of time and mouth space.
Oh yeah, and baby corn. Gross. And canned. At least brussels sprouts are like baby cabbages. But I hate cabbage. Even with butter.
Caramelized Brussels Sprouts.
10 or so brussels sprouts, halved
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1 teaspoon unsalted butter
1/2 teaspoon honey
Heat the butter and fennel on a skillet until the seeds just start to sizzle. Add the brussels sprouts and salt and sauté until just beginning to brown. Squirt the honey and cook until deep brown.
Serves 1-2 Veggie Monsters.