When I was growing up my Mother made Sunday dinner and we ate it after coming home from church. It was the traditional fried chicken or pot roast kind of fare (which I still dearly love) and that was it for the day. After that big ol’ lunch she didn’t cook again.
Even though we eat at church every week I have pretty much followed the tradition of letting Sunday be a whatever night. Which has worked out great since Sarah has started cooking on Sunday evenings. We love it. We’re spoiled by it. We’ve become accustomed to it. And she’s on spring break in the great Northwest having a grand old time and we’re eating eggs for dinner. I wish you could have seen the look on Em’s face when she realized we were on our own for dinner. I think she misses her big sister a little more than she was before. I know I am!
I still have a recipe to share from a previous dinner though. We love Brussels sprouts in our house and they are kind of a staple. On special occasions I will roast them with apples and bacon. They’re also a quick and tasty veggie for me to steam for lunch. Sarah’s dish roasts them with a balsamic reduction and brown sugar and there really just wasn’t enough. We all wanted more so I think we’ll be doing this recipe again. (The original recipe has a link to a reduction recipe Sarah made.)
Serve immediately and have seconds!
Remember my egg photographing obsession? I think Brussels sprouts are right up there too with their pretty shades of green and lovely textures.