I’m not having a good day.
If my day were Brussels Sprouts it would look like this:
It all started yesterday. I went happily off to do the shopping, but in a different store/town then I usually go to. I had to pick up medicine for Sedi. She’s becoming incontinent (see prior post on carpets) and takes meds to help control it.
The store I went to, which I normally like, was out of half the stuff on my list – including, if you can believe it, Coca Cola Light. (Yes, I admit it, but I’m down to one a day!).
I decided to view it as an opportunity to be creative for the week.
This morning, big plans for the day, lots to accomplish, I’ve recovered from the shopping debacle and am busily working away on my computer when my nose finally got through to my brain. I’d noticed it last night but just chalked it up to the fireplace, but now there was definitely a smell of something ‘hot’.
After crawling around the floor, sniffing everything, spending a brief holiday in denial, I finally conceded defeat and admitted it: the smell was coming from my computer.
Now the decision: Do back-ups? Take it apart and try to fix it?
Naturally, being a methodical, careful person, I opt for taking it apart.
Could be dirty. (see prior post on dogs)
I took the cover off and vacuumed. Then I decided that just Hoovering was hardly adequate, so I took it out to the shop to have mon mari attack it with the air compressor. After the first blast sent us running for the door for air, we decided that, yes, it was dirty.
Once thoroughly blown out I took it inside, put it back together and turned it on. It worked! And, WOW, was it ever quiet. Hmmm, maybe should have cleaned it sooner.
As long as it was working I decided to do some back-ups. While the back-ups were running I went out and exercised, did a few chores, etc. Finally decided it was time for lunch (4:00 pm) and put some soup on to heat. Went to the computer to wrap up the whole process and discovered that the last bit had failed, making the whole thing useless. After 30 minutes of slapping my head, banging my fist, and other, equally effective maneuvers, trying to force it into compliance, I gave it up for another, calmer day.
I went down to get my lunch and it was all over the cook top. There was enough left for a taste in the pan, but the rest had boiled over.
It’s now 5:30 and I have accomplished nothing.
I had a humorous, witty post to write, but my wit tends to get vicious rather than funny in the present mood…so I took it out on those defenseless little green orbs: Brussels Sprouts! Some would say they deserve it!
Okay, that’s better!
How about some more Brussels Sprouts?
I went to the World’s Healthiest Food site to learn more about these baby cabbage-like veggies and was overwhelmed! They are so loaded with vitamins, minerals and antioxidants; well, just go read about them! The one paragraph that really jumped out, though, described a study in which a diet high in Brussels Sprouts showed a measured decrease in DNA damage. (DNA mutations are thought to allow cancerous growths.)
Sautéed Sliced Brussels Sprouts and Shallots
12 – 15 medium Brussels sprouts
2 shallots, medium (1.5 – 2 oz each, 45gr)
1 tbs olive oil
2 tsp soy sauce
Peel and slice shallots. Slice off stem end of sprouts and remove any wilted or damaged leaves. Cut each sprout in half through the stem and, then slice each half in thirds, also through stem end. Heat oil in medium nonstick skillet over medium-high heat. Add shallots and sauté until tender and starting to brown. Add sprouts and sauté until crisp-tender, about 7 minutes, stirring often. Add soy sauce, stir well to combine, reduce heat and sauté for 3 – 5 minutes longer. Serve.
And to go with the Red Sauced Shrimp:
Fried Rice with Brussels Sprouts
1/2 cup Basmati rice
1 cup chicken stock
1 – 2 green onions or 2 tbs regular onion, chopped
8 – 12 Brussels sprouts
2 tsp sesame oil
2 tsp olive oil
1 tbs soy sauce
1 tbs sherry
1 tbs sesame seeds
Cook rice in stock until done. Remove from heat and uncover. Trim Brussels sprouts, removing any damaged or discolored leaves and slicing off the root end. Set sprout on root end and cut into 3 or 4 slices. Slice green onions into 1/4″ (.75cm) long pieces. Heat oils in large nonstick skillet over medium heat. Add sprouts and sauté until crisp tender, turning once. They should start to brown. Add onions and sauté 5 minutes longer. Turn the heat up to medium high and add rice, soy sauce and sherry. Stir well to combine. Stir-fry for 3 – 5 minutes. Sprinkle with sesame seeds, stir once or twice and serve.
Oh, and the stat counter on my website quit working today, too.