A Bag of Brussels Sprouts


Scott and I were happily surveying the produce section of our beloved Whole Foods. A trip to Whole Foods is an A+ date for us – we are, indeed, middle-aged foodies.

I picked up a purple and green bundle, and declared, “We are a bag of Brussels Sprouts!”

Ever-patient Scott replied with a little shake of his head, “If you say so…” And as I put the sprouts in the cart (see my recipe for Brussels Sprout and Bacon Hash below), I launched into my Bag O’ Sprouts analogy:

Our immense love and support for each other has been like a mesh bag holding the contents of our life – Moo, family, dogs, homes, careers, hopes, and dreams. We are Intertwined, sometimes holding together by the tips of fingers and toes, stretched to our maximum to keep our cargo safe. We have held together to support the weight, the shift, the balance of our expanding life.

Yes, over time a gap would form. Maybe sometimes the mesh even was cut, but we knew it had to be fixed, had to be knit back together or the contents, everything we loved, would come crashing out.

The mesh is strong, but it can, and sometimes did, get lost in the crevices and canyons of the stuff it held safe. Over the last year, as we moved into this new stage in our lives, the sack has been relieved of some if its contents. And a wonderful thing happened. The mesh relaxed, came back together. It is stronger than ever, ready if there is a need to take on anything else. But in this moment, it’s nice to just be holding each other tight, with not so much space and stress between each other.

And then we picked out a flank steak.

Brussels Sprouts and Bacon Hash

4 slices thick cut bacon
1 pd Brussels Sprouts
1 shallot – diced
1 clove diced garlic
4 tbs butter
Salt and pepper

In a large fry pan, cook the bacon until crisp. Then remove pieces to drain on paper towel and discard all but a bit of the grease. While the bacon is cooking, clean the sprouts and then put them into the food processor for a just a minute or two to get a medium-fine chop. Add the shallot and garlic to the pan and cook until soft on medium heat. Add the chopped sprouts and season well with salt and pepper. Crumble the bacon and add, along with the butter. Stir until the butter is melted, then turn to low. Cook, stirring occasionally, for 15 minutes. Enjoy!

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