I just realized that in all this time of blogging, I've neglected to discuss one of life's greatest winter joys–Brussels sprouts.   Ridiculous really, because at this time of year, they're never not in my larder, waiting for some opportunity to leap onto the plate--perhaps not as the main  star, but certainly gaining kudos as best supporting actor. So quick and easy, so versatile. So delicious. As friend, Pooh, would say: "What's not to like about Brussels sprouts? Nothin'"

The key for these  cruciferous veggies, is to be desperately careful to not over cook them, lest that horrid sulfurous smell and taste, that can happen if they're overdone, be unleashed.  No, let your darling little green bulbs just be heated very quickly and very hot for the minimum possible time so that their outside layers get crunchy and brown, and their innards stay bright and vibrantly green.