ob la di, ob la - damn i just burnt dinner.

here's a quick little dinner after a day of doing hair like this:

the HEB i go to has these preseasoned pork loins. they are AMAZING. easy - just flop it in a foil lined pan and put it in the over.



and all you do is just add sides. so i prepared some brussel sprouts in a way that doesnt taste like ass.




INGREDIENTS
baggy o' brussel sprouts, fresh
olive oil (or butter)
chicken broth
garlic, minced
onion, chopped

DIRECTIONS

after washing your brussel sprouts, slice them in half, length wise.



in a skillet, drizzle a little olive oil in the pan and brown your garlic on medium heat. when you start to smell the garlic, add your onions. cook until translucent. after that is done, add your brussel sprouts - cut side down. let them cook for a couple of minutes until browned.

flip them over and add just enough chicken broth to cover the brussel sprouts.



simmer, covered, for about five minutes. you want them to be soft, but not soggy. keeping the membrane and having a snap to it keeps all the nutrients in the veggies. thanks, mom.

when they are done, the leaves will be a nice dark green and you'll smell the roasty sprout perfume.


insert the husband, giving you the snarl lip as he grabs another beer from the fridge.

and thats it. a perfectly cooked and flavorful (and crisp!) brussel sprout!


you can alternate the recipe if you want. you could add chunkier onions and bacon to the recipe. throw in some pecans, sprinkle a little brown sugar into the broth, add parmesan cheese and pine nuts, bell pepper, or i have even heard some people putting green apple into their mix.

whatever. nick even ate some!

 here's the cooked pork loin in the back. easy smeasy.