Tea and Brussels Sprouts, a recipe for fall

I've got a line from the 1993 film So I Married an Ax Murderer floating around in my head this morning: "She was a thief, you better believe, she stole my heart and my cat...meow".

Tea and toast with honey on everything is without a doubt the cure to cold, foggy mornings.  Lapsang souchong tea has been my choice this autumn for its unique smokey flavor, it goes well with a wood fire.  Growing up in California, one develops a soft spot for the fog, especially when it presents early in the morning.  At this moment I wish I were in the Redwoods, having spent the night in my tent, curled up like a lazy little snail in my sleeping bag, some lovely friend of mine would've woken up earlier to make a fire and we would spend an hour sipping this delicious smokey tea with warm knees and hands clasped about our hot tea mugs.

But I am still in Oregon and there is still so much work to be done.  Garlic needs to get in the ground, particularly while the rain is still holding off as it is today.  Another crop that is astoundingly easy to plant, equivalent to beans in its simplicity--you just stick a clove of garlic an inch deep in the old ground and poof, it grows.  We plant them in a grid, four across at four inches apart.  Each clove gets its own little compartment, like baby chicks in an incubator.  I'll take a picture today.

One of my favorite things about this chilly weather we're having is its effect on all the brassicas.  With the coming of a frost, they have turned sweet again, oh joy!  Be still my heart, for we are having brussels sprouts for lunch today.  Mama Lu is going to make her favorite recipe:


Brussels Sprouts á la Lu

Boil a bunch of B-sprouts until you can stick a fork in them with just a bit of resistance (about 5-7 minutes)

Meanwhile, cut up some good bacon and fry the bits over medium heat, after 3 minutes or so add a handful of chopped shallots/garlic/onion (your choice).

Fry until the onion is translucent (or just a moment if using garlic) and toss in a handful of chopped nuts, I like to use almonds, but just about anything will work.  Lightly toast and remove from heat until it's time for the next step.

When the brussels sprouts are tender, drain off the hot water and cut them in half (be careful, they're hot) and toss those babies in the frying pan and turn up the heat.  Add plenty of salt and pepper.  Try one.  (optional: Add a touch of water, cover and cook for 2 minutes depending on how tender you want your veggies.)  Turn up the heat way high and let the juices cook off and the brussels sprouts brown on at least one side.

You're done.  Now enjoy.