Brassica Oleracea

Today was a sunny, pleasant, uneventful Monday. Which is wonderful, as Mondays go. But I was feeling uninspired and couldn’t figure out what to write about. While I was preparing dinner it occurred to me that some of the foods I disliked as a child are now my favorites. The lowly Brussels sprout is a case in point: it turns out that extra-virgin olive oil, salt, pepper, and a very hot oven turn this little cabbage into something to love. Who knew?

Your crispy, salty
outer leaves fall away to
reveal a mellow,
mild heart. Brussels sprout,
you’ve changed! I never knew it
could be like this with
you, you little wild cabbage!