I live for a day off, just like today. The day begins early but well rested. I’m able to take my time getting ready and plenty of time to juice in the morning (juicing has become the new “thing” at the house). So sad the three day weekend must end!
Favorites of today:
Brunch with my Momma at The Mud House in Benton Park: French Toast and a Chorizo Quiche – Thank you My Weekly Bite for the Recommendation.
Learning to Sew a Handbag with My Momma.
And….Sharing a New Recipe!
Back to your vegetables, I love to find yummy recipes which makes us fall in love with our veggies. Better yet, Aldi’s had a package of Brussels sprouts for a $1.29. Mix some lemon with these beauties and you have a new salad to try!
Love this recipe and encourage you to try it too!
Brussels Sprout Salad
- 20 Brussels sprout heads thinly sliced and cored*
- 1/4 medium red onion thinly sliced
- 1/3 cup sliced almonds
- 1/2 cup parmesan cheese
- 1/4 cup cranberries
- zest and juice of one large lemon
- 2 tablespoons of honey
- 1 tablespoon olive oil
- pinch of salt
Combine the first five ingredients in a bowl.
For the dressing, vigorously whisk together the zest, juice, honey, oil, salt. Pour over your salad and mix with your hands until dressing is evenly coats the vegetables. Chill at least one hour until serving. I prefer the salad sits overnight before serving.
*How to slice Brussels sprouts. First slice in half and cut the core out with a V shape. Then proceed to chop/slice to your desired size.
Penny’s Corner: It’s been incredibly icy and Penny took her momma out. She pulled so hard I fell onto the ice and dragged me into the street. Mind you, she is 18 pounds. How this happened, we may never know. But, she gained some magical strength from seeing a squirrel.