My mom left for Japan after visiting for 2 weeks. While she was here, we went to Monterey/Carmel the first weekend and Seattle the 2nd weekend. During the weekdays, we spent a lot of time at parks where my son proudly rode his bicycle (ahem, still with training wheels) and my daughter showed off her monkey bar skills. My mom also saw her granddaughter’s confident face during her very first swimming lesson, and at the same time she also learned her grandson often gets into trouble during swim lessons because he never pays attention to the teacher. I’m glad she got to see some of our daily life and enjoyed her stay with us.
So now that my 2-week “offline” holiday is over, I’m back 100% to my blogging world. Today I want to share a veggie recipe. You might have been aware that I had been sharing nothing but deep fried food and ice cream for several posts in a row. My friend had recommended this recipe to me but I tweaked a little bit from the original recipe by adding fresh thyme, and changing the portion of seasonings. It was really easy to make and very delicious. In addition Brussels sprout contains lots of good nutrition and vitamins! I hope you give it a try next time you see Brussels sprouts in your neighborhood grocery store.
Have a wonderful week everyone. Enjoy the rest of summer with kids before school starts this month!
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My friend had recommended this recipe to me but I tweaked a little bit from the original recipe by adding fresh thyme, and changing the portion of seasonings. It was really easy to make and very delicious. In addition Brussels sprout contains lots of good nutrition and vitamins!
- 10 Brussels Sprouts
- 1 Tbsp extra virgin olive oil
- 2 slices applewood smoked bacon
- 2-3 strings thymes (fresh)
- 2 tsp apple cider vinegar
- Small pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- freshly ground black pepper
-
Gather all the ingredients.
Bring a large pot of water to a boil and salt it generously.
- Trim the bottom of Brussel sprouts, leaving the core intact, and cut in half. Cut bacon crosswise into ½ -inch strips.
- When the water boils, throw in the Brussel sprouts and cook uncovered for 6 minutes, until crisp-tender. Drain in a colander and set aside.
- Meanwhile in a large frying pan, heat a tablespoon of oil on medium high heat. Cook bacon, stirring occasionally, until it gets crispy. Then remove the bacon to plate and set aside.
- Heat the pan to medium high heat and add Brussels sprouts and thyme in the same pan. Cook, stirring occasionally, for 5 minutes or until they brown.
- Stir in the apple cider vinegar, (salt,) pepper, and bacon and serve warm.
Adapted from Food Network.
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