And butternut squash too….
The beginnings of this recipe came from an old March 2012 Bon Appetit magazine. I upped the bacon, added more shallots and the butternut squash. I like the idea of what they did with the chicken broth and raisins so I used that part of the recipe.
I made brussel sprouts twice while cooking for my daughter and her husband after the baby came. (Wow, that means Thomas is already 5 months old.) One day I made a Brussel sprout salad and the next night I just winged it and sautéed some quartered BS’s, added some dried cranberries, almonds, shallots and a splash of balsamic vinegar.
So, for the ease of pronouncing this vegetable I will probably always call it Brussel sprouts instead of Brussels sprouts. That’s kind of hard to say isn’t it, two words side by side ending in an “s”. So, whether it’s correct or not, I’m doing what a lot of others do and calling them just Brussel sprouts. I will capitalize the Brussel since it is thought that Brussel sprouts came from Brussels, Belgium. Just try saying Brussels sprouts ten times and see if you don’t get tongue tied.
Seems like I was in speech class forever when I was younger. My sister and I had a problem with “r’s” and I think one of my most embarassing “pronouncing something wrong” moment was in class when I was suppose to say BRAZIL and it came out brassier. Maybe that’s why I never like hearing a bra called a b-r-a-s-s-i-e-r. It gives me the shivers just thinking about it.
It’s kind of like when I want a glass of Pino Noir and I can’t quite get that Noir part out right, I just say give me the such and such Pino and they usually know what I’m talking about.