Unicorn (Unicorn@Indenial.com)
Thu, 17 Dec 1998 10:24:46 -0500
Reader Carl Dean tells us this is a true story from many years ago.
It just proves that truth is funnier than fiction.
'Twas the day before Thanksgiving and Mom had just bought a turkey and
put it in the refrigerator. Something didn't look right, the turkey
was in the fridge at a slant with a can propping it up. I asked her
why the turkey was at a slant. She said, "The directions say to store
at 45 degrees." I love my Mom very much, but she will never live it
down.
Today's installment of our "Pre-Holiday Diet Menu" features one of my
favorite vegetables, although I know many people don't care for the
smallest member of the cabbage family. This recipe just might change
their thinking.
Brussels Sprout and Carrot Hash
1 Tbs (15 ml) olive oil
1+1/2 cups (375 ml) chopped onion
3 cloves garlic, finely chopped
1 lb (450 g) Brussels sprouts, trimmed and finely chopped
1 large carrot, finely chopped
1/4 tsp (1 ml) dried thyme
1/2 cup (125 ml) water
1 red bell pepper, seeded and finely chopped
Salt and freshly ground black pepper to taste
Heat the olive oil in a large skillet over moderate heat. Add the
onions and garlic and cook, stirring frequently, for 5 minutes, until
softened but not brown. Add the sprouts, carrot, thyme, and water and
simmer over low heat for 5 to 10 minutes, until the water has
completely evaporated. Add the bell pepper, salt, and pepper, and
saute an additional minute. Serves 4.
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