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I am so sad. My favorite milk producer, Milk Thistle Farm, has gone out of business. Unfortunately, the cost of producing a high quality, organic product proved to be too much for them. Their milk is the best, far superior to other local, organic products on the market. The first time I used it, I knew it was special. It made the most amazing whipped cream, was great in soups and made my morning coffee extra tasty. Milk Thistle, you will be missed.

God I love Brussels Sprouts! Always have. I had my two beautiful stalks from my CSA to eat this weekend. I love when they are thinly sliced and the leaves fall off and get brown and crispy. Those are the best. This is a simple recipe with great results.

Shredded Brussels Sprouts with Lemon

I thinly sliced the brussels sprouts, lengthwise, about 2 or 3 per sprout. Sauteed a large clove of garlic in some olive oil  for a few seconds. Add the brussels sprouts and a couple tablespoons of water. Cook until the brussels sprouts and tender and starting to brown. Add more water if they are not quite ready. Squeeze half a lemon into the pan, cook until it’s all combined. Season with salt and pepper. I couldn’t help it and added some Sriracha.