I recently was able to meet my good friend for a quick Happy Hour. I typically ask her if she knows where we should go because she’s way more “in the know” and much cooler than I. We decided on a newer place not far from both of our houses. When we got there, we were handed an Ipad of some sort or a notepad (?). The server said that all of their drinks were on this device and we needed to just look on it to see what they had.
What happened to the piece of paper laying on the bar with the list of drinks or how about a quick glance in front of you to see what’s on tap? No signs! and the taps were hidden so there was no choice.
I could see the layers of hand prints all over the device as he handed it to us. Trying to get over the fact that I was holding onto what to me was equal to a city park public bathroom handle, I tried to make my way through their list. Thank goodness for wipes.
We had a fabulous visit as always and got hungry. Handed the notepad again. Shoot. I just disinfected my hands. again. I could see the identities left of over at least 187 strangers marring my reflection in the screen. Get over it, I’m hungry.
One of the reasons why my friend had picked this place was because she had read an article about the bacon and balsamic glazed brussels sprouts. There they were. And they looked good. We got them. and yes – very good.
When I saw organic brussels sprouts at Costco the other day I knew I needed to try to make them. I skipped the bacon (yes I know) because I wasn’t in the mood to brown a bunch and have my hair smell like bacon for the rest of the day. Even without the bacon, they turned out real good.
I’m pretty sure we won’t be regulars at this place, but if we get the chance to sneak away for an hour or 2 to catch up, I would probably do that anywhere. Even a city park.
- 1 Bag Organic Brussels Sprouts
- 2-3 T Olive Oil
- 1/4 Cup Balsamic Vinegar
- 2 T honey
- Heat your oven to about 415 degrees.Slice the brussels sprouts the long way – about 3 slices per sprout.Spread the sprouts on a parchment paper lined baking pan.Add olive oil and make sure they are all covered.Generously sprinkle with sea salt.Bake at 415 for a good half hour and then start checking. You want the edges to be good and dark but not burned.While the sprouts are roasting, cook the vinegar and honey together until it reduces to about half. 5 minutes ish.When the sprouts are just about done pour the glaze on the sprouts and make sure you spread them out again – bake for another few minutes.Add a little more salt like maldon and enjoy.