This morning, I pulled a chair into the sun streaming through the kitchen windows, tearing apart the layers of a warmed croissant from Balthazar. Equally comforting, tonight, I made Orangette’s cream-braised brussel sprouts,

These taste a bit like braised artichoke hearts without the bother of peeling baby artichokes, and the soft brussel sprouts fall into layers like that croissant, napped in cream, an excellent side for those of you (Rosie and Faris) into the British tradition of Sunday roasts and new ways to cook sprouts. I like mine colorful, but the original recipe will lead you to paler brussel quarters.

Sprouts are a different sort of traditional fare than last night’s costumed outing for a Tulsa theme party—Solana and Eva acquiesced to another caliber of beer and embraced neon jewelry and denim,

and I pulled out the white leather for an event that screened “Rumblefish” and lasted until three in the morning, featured a wonderful venison chili, and was the sort of occasion appropriate for this record I found at yesterday’s Brooklyn Flea.

Who knows what the weekend adventures will mean for the week ahead…

Related posts:

1. brussels to green the grey
2. a dinner party built for ten
3. the great portland snowpocalypse

1. Ben:
   February 22nd, 2010 at 12:56 am

   Yay, I’m looking for recipes to make brussel sprouts appetizing. I continue to struggle with them, always have. White leather, cheap beer, and hillbilly tunes–sounds like my kind of weekend!

2. Lovelyn:
   February 22nd, 2010 at 4:46 pm

   Since moving to the UK, I do a Sunday roast every week and am yet to add brussel sprouts to the menu. I like them I just don’t know what to them with them. Those sprouts look delicious. I should try cooking them like that.

3. Kristen:
   February 23rd, 2010 at 5:03 pm

   Ben, brussels are on the menu the next time we cook together, and truly, this was your sort of party (the host was very into the theme in a thrillingly real way). You would really have enjoyed watching “Rumblefish” flicker by at half its usual speed.

   Lovelyn, hope this recipe works for you—I usually roast quartered sprouts for twenty minutes at 400 degrees F, so that’s another option. Such a wonderful winter vegetable—

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Posted by Kristen Taylor on Sunday, February 21st, 2010, 11:57 pm * Filed in Entertaining, Food. * Tags: kristen, kthread, taylor. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.