And, yes, I’ve been watching the news again. There’s a LOT there to want to rant and rave about.
Then I heard her whispering. The Great Emergent MA from the land of Red Madonna which is a neighborhood in the world of Intentional Creativity®. (And one of my paintings-in-progress.)
So, here’s the deal…
You go ahead and fill in anything you need to rant and rave about. Really! There’s so much to choose from!!!
Then – if you’d like – you can sit with me under MA’s gaze, and wonder what she might do, instead. Or next.
Technically, what they might do. There are three figures in the painting, but some aren’t feeling ready for major photo shoots just yet. (I can relate!)
So, the Legendary Husband and I did a bit of the out with the old/space for the new dance and then I sat with the canvas for a while and listened.
What I heard was something She must have heard many times…
If you love me, feed my sheep!
You can’t make this stuff up. Well, I can’t! So, I sat and listened some more. And what I realized was that She meant literal food. And that meant a trip to the shelf where the cook books live!
Since we’re feeling the first faint hints of Autumn in these parts, I found myself wandering amongst things which go in the oven.
Here’s what called to me the most…
Roasted Brussels Sprouts with Apples and Walnuts
Gluten-free, Vegetarian, Vegan
Note: I survived about the first 50 years of my life having eaten only one Brussels sprout. Boiled and squishy, with a sulfur-y taste… it was awful! Fortunately, neither of my parents thought they wanted to eat them either, so I was rescued from the “everybody eats it all” law. Then I discovered roasted Brussels sprouts! Absolute Heaven. A whole different world. Here, they make an excellent side dish or the base of a hearty meal for just about everybody. Call them something different if necessary. I hope you’ll love this, too!
Preheat oven to 425 F.
Use all organic ingredients if possible!
Wash, drain, trim stems, and remove outer leaves as necessary from 1 1/2 – 2 lb. Brussels sprouts.
Compost trimmings. Cut sprouts in half, the long way. Place in large mixing bowl. Add: 3 Tbsp. good olive oil and 1/2 tsp. coarse ground black pepper.
Toss with clean hands. Spread sprouts into single layer on sheet pan lined with parchment paper, cut sides up, and place in preheated oven for about 30 – 40 min. until sprouts are getting crispy at edges.
Place into fairly large serving bowl: Roasted Brussels sprouts, 2 Granny Smith apples – washed, quartered, cored & chopped into small dice, 1 c. chopped walnuts.
Drizzle with about 1 tsp. very good quality, well-aged Balsamic Vinegar & extra olive oil as needed.
Toss all together and serve hot or at room temp.
For a heartier dish, serve with cooked Quinoa. This is a delicious complete protein that’s good for nearly everybody. Wild rice works, too!!!
ps… a quarter cup dried, organic cranberries will elevate everyday sprouts to holiday traditions!
pps… want more great receipes??? There’s a whole book full! (Paperback or Kindle) Just click: WE GATHER TOGETHER… holiday feasts with the family you have!
ppps… the calendar elves are ready to find you a time to move forward on YOUR dream! 45 min. My gift. And, one of the best questions I know!