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Lots
of
snow
here
over
the
week-
end.
If it
had
landed
on
monday
I'll
bet
even
our
die
hard
town
would
have
declar-
ed a snow day. But it ended by sunday afternoon, and they're very efficient at plowing, so off to school! And welcome winter!
Ryan's lunch: roasted pumpkin seeds; mini banana blueberry muffin; steamed broccoli; mashed potato snowman w/black bean mouth & buttons; brown rice.
Friday was our second winter share pickup at our CSA. The bounty included 3 kinds of lettuce, spinach, baby greens mix, parsley, salad turnips, swiss chard, kale, carrots, parsnips, parsley root, celeriac, purple top turnips, beets, potatoes, shallots, red & yellow onions, leeks, popping corn, apples...and Brussels sprouts.
Now normally everyone says they don't like Brussels sprouts. But I cooked one stalk's worth anyways, and what do you know...Ryan was the only one who didn't want them, and Nate asked for THIRDS!
Sauteed Brussels2 dozen Brussels Sprouts
2 T. Earth Balance
margarine
1/2 vegetable bouillon
cube (I like Rapunzel sea
salt & herbs variety)
1/4 tsp. kosher salt
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1/4-1/2 tsp. lemon juice
freshly ground pepper
Remove sprouts from
stalk, then remove one
layer of outer leaves.
Trim off any remaining
stem, then cut in half.
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Melt Earth Balance in
saute pan over medium
heat. Add bouillon and a
little water if necessary
to keep bouillon from
burning as it melts with
the margarine.
Add sprouts, salt &
pepper. Cook, stirring occasionally, adding lemon juice when sprouts begin to brown. When one side of sprouts are nicely browned, remove from heat and sprinkle with a little extra salt & pepper.
We served these with brown rice and a bowl of root vegetable soup, perfect after playing in the snow.
We decorated our tree and hung lights outside in time for the winter solstice. Dinner was a quick "picnic" before going to the Boy Scout Reservation's tree & light festival. We use their hiking trails a lot.
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Some of our favourite trees were a Lego ornament tree and one with recycled ornaments.