I flew back on Friday evening from Los Angeles just in time to get an earful of warnings about the snow coming.
“You’re in a cab?” my mother worried. Yes, I was in a cab and on my way to Lucky’s apartment, quelling Mom’s concerns about me being in an apartment by myself without food. Which is kind of what happens when you’re never home. Surely Fresh Direct and my local grocery think I’m deceased or I’ve moved. The only people in my neighborhood who can account for my current whereabouts are the guys at my dry cleaner, who are making a fortune off me right now in wash & fold.
“Ok, good, because there’s a huge storm coming and you’ll want to make sure you’re indoors before that gets started.” And with that, motherly duties firmly accomplished, my mother’s work was surely done, confident I was going to have the good sense to stay out of the snow.
Sadly, I’m much too big of a kid to see snowflakes falling and stay inside. Happily, I have a partner in crime who sees the adventure in heading out into the show as I do. Perhaps more so. I’m convinced he’s part bear.
This photo was taken on Saturday’s trip to the grocery store, which yielded a small feast at Lucky’s apartment. We were walking to get said bounty and he was sort of laughing at how there’s such a fuss over his face not being shown on the blog. I, feeling romantic, thought I’d press the issue and said we should post a photo of us kissing. Surprisingly, he was game, so, you know, here’s the photo. Ta-da.
There’s something so delightful about tucking in for a great meal that’s pretty healthy when the weather outside is frightful. We grabbed a couple of steaks and the ingredients for mashed cauliflower, but I wanted to share this recipe for roasted brussels sprouts with rough-cut bacon. If you’re looking for a super-easy crowd pleaser, this is a low-carb solution that beats French fries on (almost) every level. If you really need to watch your calories, either reduce or eliminate the bacon, but if you want to go super decadent, add more.
Roasted Brussels Sprouts with Bacon
- 1 lb of Brussels sprouts, cleaned and quartered
- 3 tbsp of olive oil
- Kosher salt and cracked black pepper to taste (use Mrs. Dash or a salt substitute if you need to watch sodium)
- 2-4 strips thick cut bacon
- Pre-heat oven to 400 degrees
- Spray a 9×13 baking dish with non-stick cooking spray.
- Quarter at least 1 lb of cleaned Brussels sprouts and throw them into a bowl with 3 tbsp extra virgin olive oil with Kosher salt and cracked black pepper (how much is up to you.) Toss them with your hands to coat.
- Throw them into your baking dish.
- Rough chop the strips of bacon stacked one on top of the other so you ensure evenly-sized pieces. Toss them over the Brussels sprouts.
- Throw the dish into the oven for 20-35 minutes until the sprouts have achieved a golden brown color and the bacon is cooked thoroughly. If you want to play with flavors, topping them with toasted hazelnuts is also amazing.
We finished our meal last night and realized it was abnormally quiet for a New York Saturday night. We walked to the front windows and spotted a usually busy Manhattan thoroughfare covered in snow. Cozy dishes, a quiet street blanketed in snow.
It was a great Saturday.