Today is the anniversary of the day my mom decided it was time to push back from the smorgasbord of life after 41 years and walk away from the table. After only a 10-month battle with cancer, she paid the tab and moved on. Wow. It’s hard to believe that was 27 years ago. I hope she has all the Three Musketeers Bars and iced tea she wants.
I learned how to cook from my mom, and I learned about cause and effect of healthy choices, healthy living, and the alternatives to those. She was a good cook and baker–really. Her sour cream apple pie is very yummy. She was pretty resourceful in the kitchen, and we never lacked for a variety of good-tasting food (except the boring baked cod on Fridays and boiled-to-death Brussels sprouts–ick).
But she was a lousy model for living a good life. Making healthy choices; communication skills; how to dream big; how to open your heart, let someone in, and love big; creating long-lasting, deep friendships based on trust. Not so much. And it took me about 26 of the 27 years she’s been gone to make peace with that and forgive her for doing what she did. I do know that she did the best she could, because I knew my grandparents!
When I woke up on my 27th birthday (coinky-dink I’m writing this on the 27-year anniverary?), I decided I was going to live differently and choose differently with the intention of having a different outcome. So far, so good. I’ve outlived her by several years at this point. And I know how to make Brussels sprouts taste good!
What about you? What are the lessons you have learned from your family? The good ones, the not-so-good ones? What will you keep and pass down to your children and their children? What will you change, and where will you make an effort to take a bigger bite of life?
What’s on your plate for the next few months? How is your health? What are you doing to be around for your children, for your significant others (there are lots people in your life for whom you are significant, you know)?
Do something wonderful for yourself and your loved ones. Make some Brussels sprouts and share the love. Use all the organic ingredients you can. It really does make a difference to your long-term health.
To make enough for 4 people:
About 2 cups Brussels sprouts, rinsed (fresh if you can find them–they come in little trees–amazing)
Chop them in half.
Put them in gallon-sized plastic bag.
Add a few shakes of balsamic vinegar, white pepper, coarse sea salt.
Zip the bag closed and shake (I meant the bag, but it’s fun if you jump up and down a little too) to coat the mini cabbages with the balsamic vinegar.
Spread the little things out on a cookie sheet.
Bake in a 400 degree oven (F) for about 30 minutes or until the vinegar gets a little thick.
Believe it or not, these Brussels sprouts, when roasted, have a little sweetness to them.
Let me know how you enjoy them.
In health and harmony,
Sally
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ChittoorSubramaniam
78 days ago
Brussel sprouts are the veg that REALLY taught me about how much texture (or the interplay between texture and flavor) plays a role in the things we like. When my twins were born, we committed to making all of their food. Not a single spoonful of baby food ever passed their lips. Our Robot Coupe became our new best friend whatever we ate went into the Robot Coupe for them. I never really like brussel sprouts. Always ate them because they were easy to grow, but never loved them. What I discovered to my great surprise is that when we pureed them for the kids, they were a whole nother kettle of fish, so to speak.Since then, I’ve become quite found of brussel sprout soup (which I make with butter and cream, so it’s hard to go wrong). It doesn’t surprise me to hear you may like them off the mandoline, but not in another prep. Moral of the story: when you think you don’t like something, change its texture and try it again.Thanks for your post.