In the midst of the sewer disaster, I knew that trying to make things feel normal around here would be difficult, so I decided to head into the kitchen to brainwash my guests with lots of delicious food. Hopefully, the memories of delicious food will block out the ones of the exploding toilet.
In my family, we traditionally eat sprouts boiled, with butter, white vinegar, salt, and pepper. Ever since I can remember, this has been the way. Last year, I was on a brown butter kick. Literally, everything I made had it in the recipe. I tried sautéing some sprouts, after a quick steam, in some delicious nutty aromatic butter, and it worked.
After an afternoon of rearranging the cupboard, I was able to dig up a couple of bags of dried cranberries and some sliced almonds, which were perfect additions to this salad. I added some shallots, sliced celery, a sweet simple dressing of olive oil, garlic, balsamic, and maple syrup. My go-to salad dressing, perfect for all occasions. The amazing thing about this salad is that the flavors settle in and improve overnight