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It’s Story-time Saturday and since it is the weekend before finals at LSU and many other places, I am reminded of story-time at the CSC – especially during finals week and at any other time as needed year-round.
There is something about the simplicity of a story book with pictures that makes us feel that everything will be all right. There is a happily ever after, a rhyming word, a Seussical whimsiness or maybe the story of someone else who has had a terrible, horrible, no good, very bad day, and suggests we move to Australia. (If you are not familiar with the book Alexander and the terrible, horrible, no good, very bad day, I highly recommend it and am pictured below reading it!)
Jesus Himself knew the power of stories and did much of His teaching through parables. So whether it’s reading a story book, telling a story from your own life, or reading a story from the Bible, I encourage you to have story-time today. Story-time with family or friends is even better!
[caption id="" align="alignnone" width="720.0"]
About a year ago at the LSU CSc[/caption]
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Yes, you read the title of today's blog correctly. I have recently become addicted to brussels sprouts and am not ashamed to admit it. I'm sure you're wondering how I prepare them in a tasty fashion, so please read on to find out.
For 3-4 servings:
10-12 fresh brussels sprouts, washed
1/3 cup chopped onions
1-2 Tbsp. of your favorite cooking oil (I use grape seed oil, olive oil is another good option)
Start sautéing the onions and oil in a non-stick skillet on medium heat.
Add the quarter chopped brussels sprouts and cover, stirring occasionally. (Covering them allows them to steam as well as sauté. Be sure to cut the hard base of the brussels sprouts off and discard.)
As the onions caramelize, the brussels sprouts will soften.
I prefer mine al dente, but you can cook them down more if you like.
My favorite way to eat them is with a little goat cheese, as pictured. I can make that my entire meal like I did earlier this week. If I want to keep it simple, I sprinkle a little sea salt and enjoy.
Maybe my taste buds have changed or maybe I had never had brussels sprouts prepared this way. I now love them and hope you enjoy!
P.S. My 14-month old nephew also really enjoys them, so I've had to add a few more when I prepare for myself.
