Writers have the cleanest closets
…so here’s a blog post instead of me doing what I’m supposed to be doing.
I had a craving today. I don’t normally get cravings for anything that doesn’t come from a chinese take-out place, a microwave, or with fries.
So this was weird.
I’m in the stupidmarket today doing my daily “code grind” diet soda stock-up (2 2 liters of coke zero this time. I’m a little burnt out on diet dew. It’s getting a bit too much like nuclear waste.) and I walked past the vege isle.
I stopped and did a full-on barooo?. There was clearly something that I passed that I wanted. But that simply doesn’t compute.
So I parsed back over the greenness and my eyes settled on, get this, Brussels Sprouts.
Well providence is providence so I picked them up along with a head of garlic. Lord knows I’ve got enough butter.
I got my other stuff and went home.
Cut the bottoms off the thingies, peeled off the outer layer, cut them in half and put them in a bowl. The whole…whatever “quart” container.
I ripped a few cloves of garlic out of the head, smacked the skins off ‘em and finely chopped them.
So I’m standing there having done this on TOTAL autopilot as I’ve watched it a couple hundred times. And I had no idea what to do next.
My Mom makes them and I associate the butter/garlic/sprout flavor with cast iron so I figured that was a good first step.
I phoned in an airstrike of support. One wing came in with:
Trim, wash, cut in half, roast
in a 450 oven, flats down on a
greased pan, sprinkled with
chopped garlic (about 25
min - or til tender.)
Ok, that sounds almost right. But I’m not feelin’ the butter.
My sister flanked the effort with
“chopped garlic lightly browned in the frying pan with a little butter, then add the BS. P.S. DON’T burn the garlic”
Flummoxed I went for a 3rd source. No response.
Ok, I’ve got fryin’ pan in my head. In we go.
Garlic (3 cloves minus one “what does it taste like if you bite a raw garlic clove? HOLYSHITTHAT’SSTRONGOHMYGODWTFISWRONGWITHME” experiment) a chunk of butter (it was a cube, you figure it out) pan on medium.
Garlic lightly browned, turn down the pan, in with the BS and a couple more chunks of butter. Noodle around with them until they’re all(ish) face-down(ish).
Put a top on it.
NO idea how long. But after too many going to checks they were really very soft but still had some integrity. The flats were nicely browned and they were sizzling in a smidge too much butter.
Stuck a fork in one and it tasted like nothing.
Right.
Dumbass.
Salt.
Salted them, poured the whole thing in to one of those “not a plate, not a bowl” bowlish thingies (there’s a name. don’t know, don’t care) and sat down with a fork.
Now, that was 20 minutes + writing time ago.
My digestive system is on full alert having absolutely NO idea what the hell I just did and scolding me noisily.
So yeah.
I cooked something.
Time to get back to coding.
I promised I’d have the app done and ready for public consumption tonight.
Tags: UCCU