Breakfast
Well, I ate roasted brussels sprouts with toasted walnuts and a dollop of plain yogurt. What did you eat? Crackly, salty, creamy, crunchy, warm, cool, and plenty of umami. Hey, they needed to be eaten and this morning was my window to cook them. I was going to save them for lunch, but after sampling one, they couldn't wait. If you can find brussels sprouts still on the stalk, grab 'em. They stay fresh much longer than the ones already cut off. Plus the stalk makes a fun little totem. I used Ina Garten's recipe for roasted brussels sprouts--so simple: just evoo, salt, pepper, the cute mini cabbages (the larger ones cut in half) all roasted at 400. They converted several people at the last church supper to brussels sprouts.