Last Saturday was spent entirely indoors, and despite the gorgeous weather, I didn’t mind at all. I hadn’t had a day to myself, at home, in so long I really relished in the simple acts of cleaning, cooking, and a little autumn-inspired decorating. I attempted my first roast chicken, and I think it turned out pretty well–despite the fact that the giblet bag burst open in my hand as I was removing it from the bird. I screamed, out loud, just to myself. I used this recipe from the New York Times, and made mashed cauliflower, and brussels sprouts as sides. A perfect fall menu that was delicious as leftovers, too.
Mike doesn’t like brussels sprouts, which to me is crazytown. They are so, so good. Since I can’t leave it alone, I gussied up my typical method of preparation: cut them in half, saute them in grape seed oil, then add a little salt and sherry or vermouth or white cooking wine and saute a until they’ve soften up a bit. This time I added bacon and capers. No dice. I’m going to keep at it anyway.