For all the haters

Turkey. Cranberry sauce. Pumpkin pie. Family.

All of these mean Thanksgiving to most.

All of these mean Thanksgiving to me.

As I’ve mentioned before, cranberry sauce is my favorite part of this holiday of elastic waistbands and never-too-full-for-pie, but I think I’m going to contradict myself this year.

More than the food, more than the wine, more than the fancy cheese platters, crackers, and sweets, I love the family.

I love the thankful attitudes. I wish that we could all be so appreciative. I wish that I showed my appreciation more often. But I am grateful for so much: the people in my life, the places I’ve been, the opportunities I’ve had, the way my life has turned out and the way I view the world. I would never change any of it.

And I am thankful for you. I hope you’ve had just as special a holiday as I have and I wish nothing but happiness to you, your family, and your loved ones.

My favorite edible part of Thanksgiving will always be cranberry sauce – but this underrated side sure does give it a run for its money. I think you just might like it too.

Yes, these are vegetables. Yes, these are brussels sprouts. And yes, those are in fact pine nuts.

For all those people who despise the “muddy” taste of brussels sprouts. For those of you too “cool” to eat vegetables. For those of you who “love” all the vegetables under the sun. For those of you who want to watch as people willingly (!?) scoop brussels sprouts onto their plates and rave about it.

This is dedicated to you.

Happy Thanksgiving. Happy Black Friday. I am thankful for so much. I am thankful for your eyes and your interest; for love and for health; for company and for food.

What do you have to be thankful for?

Shredded brussels sprouts
adapted from Eat.Live.Run
serves 12-16

Remove the stems from 2 lbs brussels sprouts (I got that massive bag from Costco). Shred the brussels by slicing very thinly. Submerge in cold water for at least 5 minutes to remove any debris hiding within the leafy layers. Blot dry (after cleaning and drying, I stored them in the refrigerator for a good 4 hours before cooking).

Heat 3 tablespoons olive oil in your largest skillet over medium heat. Push 3 garlic cloves through a garlic press and fry just until fragrant, about 20 seconds. Add the brussels sprouts and continue to sauté until they begin to soften. Add 3 tablespoons turbinado sugar and mix. Season to taste with sea salt (I used about a teaspoon and a half). Remove from the heat and sprinkle the top with 3/4 cup toasted pine nuts. Now sit back and watch as people willingly eat their vegetables.

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