Merry Christmas Eve (recipe included!)
Pretending my life is a cozy mystery novel called like "Serial Killers and Killer Sprouts" or something.
Merry Christmas Eve to all those who celebrate! And happy penultimate weekend of the year to you all! In typical food blog style, you have to read through my meandering thoughts to get to the aforementioned recipe, #sorrynotsorry.
Wednesday:
I got to the airport this morning at 3:45 AM. Took a flight, walked approximately seven miles through the Salt Lake City airport, and now it’s 9:04, I have one flight to go, and I figured I would start this newsletter.
I’m going home one day later than expected (thanks, Seattle snowstorm), to to relaxing Christmas things. This is the last week I have to relax really, before I have to shift my brain into work mode. To be honest I can already feel my brain starting to kick into work mode… slowly. I’ve been procrastinating onboarding, leaving each email un-read until I have to respond or risk being clocked as a slacker. I’m dragging my feet, not wanting to admit that it’s time to put my brain in gear.
And what if it won’t shift into gear? What if I’m stuck in neutral and I just haven’t discovered it yet? I’m worried that this job, as stable and reasonable as it is, won’t be enough to spark my brain into action. For better or for worse my brain thrives on novelty, whether that’s something new, fun, or stressful. It presents me with a conundrum— I do my best work under high pressure conditions, and yet every high pressure job I’ve had has also been stressful to the point of misery. So what gives? This job probably won’t be miserable, but forcing myself to work through a slog of tedium? Might not be that far off.
So, an experiment then. Can I trick my brain into thinking this job is exciting? Can I fill up the rest of my life enough to make work just one more item on my to-do list? We’re going to try.
Saturday:
I thought yesterday was Thursday all day because I’m home and have lost all sense of time. Oops. I promise these will come out on a set schedule once I get going, but I’m claiming a Christmas Week Caveat. I’m sitting at home on top of the heater, listening to my dad and his brother watch the 49er game. Usually I would be avidly watching along with them, but my dad does this sort of performatively intense thing in front of his brother that I find, frankly, annoying. (Sorry, Dad. I know you just asked to be on my mailing list and now I’m calling you out… awkward.)
My uncle is my dad’s younger brother, and he’s a professional chef. I told him today about my plan to use 2023 to find some signature dishes that I feel really confident about. He said I can call and ask him about stuff, an ally in my quest! He also said my brussels sprouts recipe was good which I am hyped about. I made this for Thanksgiving with my boyfriend’s family and they loved it, so I guess we can call this an inaugural signature dish! I’ll put the recipe at the bottom :)
I’m going to sign off on this today, before Christmas. I hope you and yours have a lovely final week of the year, and I can’t wait to do 2023 with all of you!
Best wishes for a satisfying conclusion to 2022.
xoxo,
Grace’s Brussels Sprouts
Ingredients:
brussels sprouts (enough for your group)
olive oil
salt and pepper
garlic powder
sesame chili oil
lemon juice
honey (1/3 cup)
red wine vinegar (1/4 cup)
Directions:
Cut your brussels sprouts in half (or into quarters for the huge ones)
Marinate in olive oil (healthy drizzle), sesame chili oil (to taste) and lemon juice (a healthy squeeze).
Preheat the oven to 450 degrees (Fahrenheit) - put your baking sheet in the oven so it heats up along with the oven.
Place your brussels sprouts cut side down on the baking sheet, add some garlic and more salt/pepper if you want.
Cook for 20 - 25 minutes (so they’re soft & brown).
While those are cooking, put your honey in a small saucepan and heat it up until it starts to froth. Stir it as you go. Once it’s frothy, add in your vinegar. You can make as much or as little sauce as you want, but your ratio should be less vinegar than honey.
Once the sprouts and the glaze are both done, toss the sprouts in the glaze (I usually put them in a huge tupperware and shake them up).
Serve! Get compliments!