Today we enjoyed a meal of baked pork chops, squash seasoned with butter, brown sugar and maple syrup, and a saute of fresh brussels sprouts, onions, and toasted almonds, drizzled with fesh lemon juice. With it, a Beyond 2007 Sauvignon Blanc from South Africa. (I had to buy the fresh brussels sprouts.)
So far the meals are not too bad-- good flavor combinations and a pretty good presentation. Let's hope it continues that way for a while. Tomorrow I'm going to stay home and clean, so I'll put soup in the crock pot and make a loaf of homemade bread to go with it. (I had to buy cabbage for the soup.)
Sauteed Brussels Sprouts
3/4 pound fresh Brussels sprouts
1/2 onion, coarsely chopped
4 Tbsp butter
1/4 cup coarsely chopped toasted almonds
1 tsp fresh lemon juice
Trim the brussels sprouts and cut a shallow X in the stem ends. Boil for about 5 minutes, until crisp tender. The sprout will just give with a little pressure when tested with a fork. Don't overcook-- you'll be cooking them a little more in a minute. (If the sprouts are various sizes, remove the smaller ones as they become done, letting the others cook.) Cool them in a bath of ice water to stop the cooking, then slice each one in half.
Melt the butter in a skillet, and cook the onions until soft, but not browned. Add the sprouts and saute 2-3 minutes. Add half the almonds and the lemon juice and saute another minute to combine the flavors. Remove from heat and add the remaining almonds. Serve.
Serves 4 (or 2 generously.)