Brussels Sprout Hash
1 pound brussels sprouts, roughly chopped
1 medium onion, chopped small / minced
3 Tbsp butter
2 Tbsp cider vinegar
2 Tbsp honey or sugar
1 tsp chicken bouillon
salt & pepper
1. Heat the butter in a large, shallow skillet over medium+ heat until it foams and subsides. Add the onions and cook, stirring occasionally, for 3-5 minutes until translucent and beginning to color.
2. Whisk together vinegar, honey/sugar, and chicken bouillon until dissolved. Add to pan and stir well, then add in the brussels sprouts and sauté until slightly browned.
3. Season to taste with salt and pepper. Reduce heat somewhat and continue cooking until sprouts begin to soften. Adjust seasoning and serve.
The original recipe was a bit different, and about halfway through I could tell that it wasn't going to turn out well, so I made a bunch of adjustments on the fly to fix it. (Chicken bouillon is my grandmother Harriet's magic ingredient.) We also brought parmesan-crusted zucchini and some yummy green tea chocolate chip cookies that Jerry made.
The party was great, as always, though we didn't get home and to bed until 2, and we both spent today doing nothing but relaxing and eating leftovers.
We had a pretty excellent Star Wars session on Friday night. Not much else interesting this last week other than feeling much better after we got antibiotics into us to help with getting over strep.
Last weekend we had Cris & Steve over for dinner and Black Books on Friday, and then on Saturday we went to Bob & Mike's wedding. ("It's been 25 years and it's finally legal, so we figure it's about time.") Both occasions were very nice, and happily it seems that we managed not to pass the strep along to anybody at either one.
And before that was a games night at the Floyds', and Douglas came over for dinner, and I think that catches me up to my last goings-on post? Well, it'll have to do.