Thanks to each one of who purchased my 2017 Vegetable Calendar. I want to share the January painting and story for those of you who don’t have it. I chose beautiful Brussels sprouts for the featured vegetable and my niece contributed a recipe, along with this fun memory.
Brussel Sprouts 12"x12" oil on 1" cradled board
Ah, Thanksgiving! Food as far as my eyes could see. Turkey, gravy, mashed potatoes, and, oh, the pies! The only hiccup was that I still had to eat my vegetables. At the Thanksgiving table in 1986, I discovered my dislike of Brussels sprouts. I remember getting caught passing off my sprouts to my uncle. Fast forward 25 years and I find myself invited to a friend's house for dinner. Lo and behold, Brussels sprouts are on the menu. With a glass of wine to soften the blow, I take my helping like a grown-up. Much to my surprise, I actually like them! It was merely the way they were prepared I didn't care for.
Broil them with a little olive oil, salt, and pepper, and I'm there! You don't even have to promise me pie anymore.
Yummy Brussels Sprouts
Preheat oven to 400 degrees.
Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large re-sealable plastic bag. Seal tightly, and shake to coat.
Line a large 1-inch rimmed baking sheet with foil.
Roast in the preheated oven for 30 to 45 minutes, shaking the pan every 5 to 7 minutes for even browning.
That "uncle" was my husband, Lad. :) And this is a tasty way to prepare your sprouts so even your picky eaters will like them.Here are 16 Best Brussel Sprouts Recipes from Pure Wow!Here's the picture of my still life of my Brussel sprouts painting.
A brand-new commission....
70 x 40-inch panel...IT'S HUGE!!! I will have to use two easels to support it. I can't wait to get started. :)
Listening to while I paint:
Men Of Iron, by Howard Pyle, narrated by Robert Whitfield. I read this book when I was about 12. It was a favorite of mine. :)