Tomato Cobbler

Telling you that today is the first Friday in 16 months that a 7 a.m. post didn’t publish here feels very meta, as one of my grad school professors used to say. Back in those days, when we were reading heavy essays by literary critics like Foucault, workshopping stories on a weekly basis, being ever surrounded by writers who were writing to other writers about writing, and then talking about it together, as writers, anyone who popped his or her head out of our little world for even a moment would see that meta discourse gets weird. A little too in your head. Analytical. Buried in layers. I had basically decided to avoid it here, no more blogging about blogging, you’re welcome, until here we were this Friday morning without a scheduled post, and so this afternoon I got thinking about the reasons we blog again (see “The Value of Blogging” or “Confessions on the Day before Four Years“), right as I scooped out the last bowl of tomato cobbler and ate.

Tomato Cobbler

I made the cobbler Wednesday afternoon.

Read More

Sauteed (or Roasted) Brussels Sprouts with Red Chili Flakes

Brussels sprouts in the bowl

I think Brussels sprouts might be my favorite vegetable.

washing Brussels sprouts

It wasn’t love at first sight—these things seldom are—but you could say, I guess, it all started back in my days of visiting Nashville, amidst the excitement and unknowns of another budding relationship, when one Sunday night having dinner with friends, we poured leftover walnut-sage brown butter onto roasted Brussels sprouts and couldn’t believe how good it was.

Brussels sprouts on the cutting board

In truth, I shouldn’t have been at all surprised, having tasted the sweet caramelization of Brussels sprouts less than a year before, both at a restaurant and in my kitchen, but, as we sometimes do when we’re busy or distracted or just not tuned in, I’d managed to forgot all about it. The Nashville Brussels sprouts, thank goodness, made a more lasting impression, and my life’s seldom been without them since.

Brussels Sprouts

It’s funny how that works, you know? One day, Brussels sprouts—or say, that person you haven’t thought much of until now—does something impressive, and you think, Huh. I never noticed that before! And sometimes that’s enough to change your interactions ever after, to set on course a whole new path of life; other times, you forget and move on and have to be impressed all over again.

sauteed Brussels sprouts

For us, Brussels sprouts are that love that came softly, without our seeking it out or expecting it or planning for its entrance in our routines. Through gentle persistence, it’s become the vegetable often accompanying our Sunday night dinners, the favorite dinner on a weeknight, the thing we pick up from the produce department “as a treat.”

plate of roasted Brussels sprouts

Nowadays, we like our Brussels sprouts very simple—barely dressed, just sauteed or roasted enough to turn soft and golden, with crispy edges that crunch when you bite in. We cook them in coconut oil, with hefty dashes of salt and pepper, maybe with some red chili flakes thrown in—because, whereas before I thought little of this cabbage-like vegetable Rudy Huxtable pushed off her plate, today I celebrate it.

Read More