Pretty Providence.

It's like I'm a real adult or something!

file under: lessons learned in june 2011

this is, easily, the funniest comment thread i've ever seen on facebook

(click to enlarge--it's not really funny if you don't)

Evelyn Anne

Ok, I'm about a month late posting these, but say hello to my new niece, Evelyn Anne:



Isn't she gorgeous? Congrats, Anne, Craig, Sy and Soren!

recipe!

do you like brussels sprouts? i think most people think they don't, but have you ever even had them? growing up, my mom never served my brother and i brussels sprouts because she hated them so much when she was growing up, but i saw this recipe on a blog i follow a few months ago and it just sounded so good--i asked one of my coworkers and she said she thought most people who say they don't like vegetables grew up eating them cooked improperly. so, i gave it a try, and holy crap, welcome to your new favorite vegetable side dish! here's the recipe (with a few changes i've made):

1-2 tablespoons olive oil
1-2 tablespoons whole grain mustard
3 to 4 medium yukon gold potatoes, cut into 3/4-inch chunks (don't peel them--just wash them. they taste better this way, and all the good for you stuff is in the skin)
1 large shallot, sliced
3 slices thick-cut bacon, sliced
10 to 12 brussels sprouts (about 1/2 pound), trimmed and quartered (i cut off the bottoms, too)

Preheat the oven to 425 degrees. In a large bowl, whisk together the olive oil and mustard (use more for bigger brussels sprouts, less for smaller ones). Toss the vegetables and bacon in the bowl until evenly coated with the mustard and oil. Sprinkle lightly with salt and a few grinds of fresh pepper.

Spread the mixture in a baking dish (a 9-inch square pan works) and roast for 40 minutes, stirring every 10 minutes--try to get anything stuck to the pan off, and make sure the rendered bacon fat can coat everything else. Roast until the potatoes are cooked through and the bacon is getting crispy. Salt to taste.

Here's the original recipe: http://www.thekitchn.com/thekitchn/recipe-roasted-potatoes-with-brussels-sprouts-bacon-140594

Enjoy!

The brain trust sets up a new printer...

This is what Saturday looks like.

This weird little freak downpour popped up while I was in WholeFoods, yesterday--you can't really tell from this picture but it was POURING rain over the parking lot, but still sunny out! Really beautiful, and totally bizarre.