There was an accident, of sorts, yesterday. I apologize for my absence—but it was one difficult to stomach.
It involved the brussel sprouts, and a tree. A very large tree, one that the arborists had come to remove so that my winter garden could receive a bit more light, now that the sun has dipped in the horizon.
Of course the tree didn't fall in quite the right direction, and the garden so in need of light received instead a heavy blow. I heard all this over the phone.
When I arrived home to survey the damage, it wasn't so bad as my Route 6 hysteria had initially imagined. Only a narrow swath was hit: a chunk of winter scallions, the towering brussel sprouts, and a few tiny Italian kale. But still, I'd been babying those brussel sprouts since April! and the rest since August.
Luckily, the brussel sprouts were mature enough at least to be ready for dinner. I bathed them carefully, removed their bottoms, and put them into my finest Le Creuset for a proper burial. With a dab of olive oil, hot, and their tiny leaves unfolding, they sank into the pan to steam and let go. We said a final prayer over the table, and bit in to enjoy. They were every bit worth the seven month wait.
PAN STEAMED BRUSSEL SPROUTS
Remove the edible balls from 2 stalks brussel sprouts. Wash, clean, and cut the larger bottoms from the sprouts. In a heavy bottomed, deep frying pan or pot, heat up several tablespoons oil over medium heat. Drop in the sprouts, stirring once, and cover. Let steam, stirring occasionally, until tender. Eat hot.