It’s that time of year again!
The time when things both speed up and slow down. The holidays are in full effect!
I professed my love of staying up late (or inability to go to bed early) to my Facebook friends a few days ago. My new focus for December is to attempt to get things done at a more reasonable hour so I have more me-time and can go to bed sooner.
Besides more sleep and more time to read, I’d also like to work on picking up some forgotten craft projects, like this crocheted ripple blanket I started roughly 2 years ago (whoa…has it really been that long?!).
I managed to work on it some Tuesday night, though I had to review my crochet books to ensure I was doing the stitches properly. It’s really been too long since I’ve crocheted!
I’m also taking some time to pull out some holiday-related decoration and craft books to generate some ideas…should I have enough free time to work on some other projects.
I am close to a great regular chocolate chip (something thicker than this thin and chewy one), but I also want to figure out a good oatmeal chocolate chip.
These oatmeal chocolate chip cookies from yesterday were pretty good.
I actually had made a batch the night before that came out waaay too cakey for my liking.
These were much closer to what I’m looking for, but are not quite right yet.
A few more batches and we should be there. Hopefully, I don’t have to do 7 batches again, though.
On to lunch. The bag of brussels sprouts hubby picked up was bigger than I thought. I’ve now gotten 3 meals out of it – 2 shared with hubby and the last one solo.
For the second meal, I just did a quick saute on shredded brussels sprouts. We had this with Annie’s mac and cheese. It was a pretty light lunch, but very tasty.
Simple Sauteed Shredded Brussels Sprouts
I’ve seen shredded brussels sprouts in a few places, including in a Martha Stewart cous cous salad and (I believe) once in a reader comment. I was considering making roasted brussels sprouts on this day, but I didn’t want to wait very long to eat. Sauteed brussels sprouts are just as tasty as roasted brussels sprouts, but much faster.
Skip the butter or sub Earth Balance to make this vegan
- 10 brussels sprouts, cleaned, outer leaves removed, shredded
- 1-2 cloves garlic, minced
- 1 tbsp extra virgin olive oil (EVOO)
- 1 tsp butter
- salt, pepper, to taste
- Heat EVOO in a medium saute pan over medium heat.
- Add garlic and shredded brussels sprouts and saute till leaves are tender, about 2-3 minutes. Stir frequently so leaves don’t burn.
- Season with salt and pepper.
- When brussels sprouts are cooked through, add butter to pan, stir as it melts to coat brussels sprouts.
Next up…Christmas tree shopping!