The Coming Spring

On days like today, it's hard to not be discouraged by the continual gray of February.  Rain, sleet and snow seem to be nearly a daily companion, causing headache-inducing traffic, short tempers and angry mouths (or fingers).  I know that spring is around the corner, and yet sometimes I cannot see it for the dreariness that seems to surround the city.

And yet there is reason to hope.  New grass, a day of sunshine, temperatures that reach into the 50s.  Just little tastes of what is to come, a glimpse into the land of the living, a promise that the dead of winter is not a year-round reality.

We've had little glimpses of our own "spring" in the last few weeks.  A good meeting here, a positive conversation there, reconnection with old friends and the excitement of travel and relaxation soon.  All little encouragements of what is hopefully to come.

And so we will continue to watch and pray, looking for more positive signs of the coming spring.  And at the same time, I will continue to pray that I will treasure the winter for what it is good for- contemplation, reconnection, quiet.  Even in the dreariness of winter there is still purpose.  I don't want to miss what is here, now, because I can only think of what is to come.

There is purpose, even in winter.

The best brussels sprouts you will ever eat

Quite a statement, right?  But friends, believe me, these are some dang good brussels sprouts.  (And who knew it was "brussels" and not "brussel"?)

I was first turned on to brussels sprouts from a friend who told me about the amazing sprouts she had at another friend's house.  Then last night, I consulted Mark Bitman's How to Cook Everything Vegetarian- a gift from another friend (did you know M was a vegetarian until he suddenly started eating meat on our honeymoon?  True story) added some bacon and came up with this.

1 lb brussels sprouts, trimmed and cut in half.
3 cloves garlic, minced
1 slice uncooked thick-cut bacon (you can add more), diced
olive oil
salt and pepper to taste

1.  Coat a large oven-safe skillet with olive oil.  Heat oil on the stove top on medium to medium-high heat.
2.  When oil is heated, add brussels sprouts, cut side down.  Sprinkle with garlic, bacon, salt and pepper.
3.  DO NOT TOUCH THE SPROUTS.  If you're anything like me, this will be extremely hard.  But just let them be!  It's better for them, and for you.  Trust me.  If you have to do something, you can shake the pan a little.
4.  After approximately ten minutes, remove sprouts from stove top, stirring.  Do you see their golden beauty?  Yep, that's because you left them alone.
5.  Place skillet in 450 degree oven for 30 minutes, stirring occasionally.
6.  Enjoy the best brussels sprouts you will ever eat.