Good morning, dear ones!
I’m happily writing you today from an astonishingly tidy house. It was the scene of much mayhem this weekend as I decided the time had come to rearrange everything and make my apartment more conducive to hospitality and creativity. As you can imagine, such a venture resulted in utter disarray and chaos before order was restored, but it was worth it!!
Mums came over and helped me with the heavy bits and we got it set up just right. Then I parked myself among the stacks of papers, piles of boxes and mounds of who-knows-what-all to have a think. I’ve been stressed and overwhelmed lately, and it was time to settle down, be still, and work out a plan.
Gorgeous flowers on Mum’s table.
It was so good for me. Taking those hours to think through my life, goals, hopes, frustrations, talents, weaknesses, knowledge, ignorance, fears, bravery. I still have some things to sort through, I think I always will, but today I feel purposeful instead of harried, focused rather than distracted, peaceful not flustered.
I have a plan, it’s a good plan, and, as a dear friend always tells me, “if you change your mind tomorrow, that will be good too.” Yes it will. 🙂
I did a lot of cooking this weekend, some complicated, new recipes and other simple, stand-by dishes like Chiffonade Lime Brussels Sprouts. I first made it several years ago when I was trying to incorporate more vegetarian dishes into my diet, and it quickly became a favorite.
I was used to eating Brussels Sprouts whole, so I thought this Chiffonade version would be an interesting change. Chiffonade refers to stacking leafy herbs or greens, rolling them tightly, then slicing the roll thinly into little strips. Since Brussels Sprouts are naturally tightly layered, it is quick work to cut them in half then into small strips. I love how some of the strips get caramelized in the butter and lime – mmm. It’s not a pretty dish, but is healthy, fortifying and tasty.
What is one thing you do to stay stress-free and organized, my friends?
This is my contribution to Chaya’s Meatless Mondays. Pop over and discover other vegetarian dishes.
Chiffonade Lime Brussels Sprouts
2 cups Brussels Sprouts, trimmed and washed
3-4 Tbsp butter
2 limes, juiced
Salt and pepper
- Cut each sprout in half, then cut in narrow strips.
- Melt butter in saucepan and add sprout strips. Sprinkle with salt and pepper.
- Cook, stirring often, until sprouts begin to brown. Stir in lime juice and remove from heat. Serve warm.