Festivus for the rest of us!

[jono]

I am also aggrieved by my phone and TGR not letting me edit posts to make the most basic corrections to spelling and autocorrect. Dunfee! I got a problem and you're gonna hear about it!

Edit: ok, I figured it out. Now aggrieved at myself for my hasty Dunfee-shaming. Carry on.

[riser4]

I am aggreived that Donald Trump is the president.

[Rideski]

[MakersTeleMark]

Sophie is getting a little stretched out.

[splat]

Sophie is getting a little stretched out.

She's had a rough go of it since that Fistivus long ago....

[SB]

That there is a new BMW to a dentist.

[splat]

Only here are there so many dentists that would know such things. I'm sure she'd be down with a trade for services....best do that between the old and the new set.

[KQ]

Seems as good a time as any for the airing of grievances. Who's going to start us off?

[SB]

I do not like cucumbers.

There I said it.

[mcphee]

[basinbeater]

Hahahaha, this episode was on last night when I was working in the garage. Funny as hell.

sent from Utah.

[idahospud]

I do not like cucumbers.

There I said it.

I don't like brussels sprouts. They're just miniature, inferior cabbages that are only edible if enough seasoning is added.

[riser4]

I don't like brussels sprouts. They're just miniature, inferior cabbages that are only edible if enough seasoning is added.

Bacon AND butter is what makes the tender young ones barely edible. The more mature ones are only good for compost.

[liv2ski]

Bacon AND butter is what makes the tender young ones barely edible. The more mature ones are only good for compost.

uuugh, I can't even give them that positive of a review. Fucking hate them.

[KQ]

I don't like brussels sprouts. They're just miniature, inferior cabbages that are only edible if enough seasoning is added.

they are better when you peel them into individual leaves or cut them up.

Brussels Sprout Salad with Warm Mustard Vinaigrette



SERVES 6


WHY THIS RECIPE WORKS
Our Brussels sprout salad is dressed in a warm mustard vinaigrette that gently tenderizes the sprouts while letting them retain their fresh flavor. Bites of quick-pickled shallot and dried apricots add pop to the salad, while Ricotta salata cheese, chopped toasted pistachios, and watercress add richness, flavor, and a touch of bitterness. We dress the salad in the skillet before transferring it to a serving bowl.

INGREDIENTS
5 tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon sugar
Salt and pepper
1 shallot, halved through root end and sliced thin crosswise
¼ cup dried apricots, chopped
5 tablespoons vegetable oil
⅓ cup shelled pistachios, chopped
1 ½ pounds Brussels sprouts, trimmed, halved, and sliced thin
1 ½ ounces (1 1/2 cups) watercress, chopped
4 ounces ricotta salata, shaved into thin strips using vegetable peeler

BEFORE YOU BEGIN
A food processor’s slicing blade can be used to slice the Brussels sprouts, but the salad will be less tender.


INSTRUCTIONS
1. Whisk vinegar, mustard, sugar, and 1/4 teaspoon salt together in bowl. Add shallot and apricots, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot. Let cool to room temperature, about 15 minutes.

2. Heat oil in 12-inch skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until pistachios are golden brown, 1 to 2 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1 to 2 minutes. Transfer to serving bowl. Add watercress and ricotta salata and toss to combine. Season with salt and pepper to taste, and serve immediately.

[KQ]

I've made this recipe many times - it is very tasty:

Brussels Sprouts with Marjoram and Pine Nuts Bon Appétit | November 2001
Yield: Makes 8 servings

3 tablespoons butter
1/2 cup pine nuts
1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved
1 cup canned low-salt chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram
1/3 cup whipping cream

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.


Read More http://www.epicurious.com/recipes/fo...#ixzz1Fgjtihyz

[gravitylover]

KQ comin' up with the killer eats again!

[SumJongGuy]

[I Am Mr. Ed]

I still think Wilbur is stingy on the oats

[KQ]

uuugh, I can't even give them that positive of a review. Fucking hate them.

I found an ornament for you L2S



BRUSSELS SPROUT GLASS ORNAMENT

[jono]

Happy Festivus! Let the airing begin: I need more sleep. A bunch of guys with more days on their legs enticed me into quad and calf abuse yesterday and my legs actually woke me up early.

[SB]

Feats of strength

[mcski]

Stop crying and fight your father!

[rideit]

We go to a festivus party every year, and have food, drinks, and a goofy white elephant gift exchange. The gifts are usually weird junk or raunchy things, this year I got a brand new can of bear spray, which costs like $40-50 around here.

Score!
Hope I NEVER need it.

[Rideski]

brand new can of bear spray

That’s the joke