Two years ago, a group of some pretty incredible people joined Stacey and me to participate in MuckFest MS.
If you have never looked into it, I encourage you to. Basically, it’s a 5k obstacle course focused on bringing the local communities of people with MS and those that support them together to raise money for MS research.
I’m sure most people who are reading this blog have heard of The Joy of Cookingcook book. It is, outside of various well-known chefs, probably one of the quintessential cookbooks for anyone’s kitchen.
It is 86 year’s old and still relevant. I can’t name many humans who live to be 86 and are as relevant as this book. Why is it so relevant?
Because even though it changes, it stays true to itself. For its 8th edition, created for the 75th anniversary, the editors brought back some of the older and simpler recipes that helped captivate Julia Child as she taught herself to cook.
I sometimes have to remind myself about that, staying true to myself, especially when the tumultuous world around me is trying so hard to make me forget it.
In honor of that, simple honest cooking, here is a recipe that I have always loved when it comes to cooking brussel sprouts.
“I always enjoy going out west” – Lewis and Clarke (together simultaneously, right before they both pointed at each other and said “ahhhhhhh”)
Like Mr. Lewis and Sir Clarke, I also enjoy going out west. In fact, the place I enjoy going the most out west is Seattle.
Seattle is a great city filled with good food and surrounded by beautiful vistas. Which is like me, anytime I go out to dinner with Stacey.
This trip, was extra special because it came 8 and 1/2 years after Stacey and I visited the city, on our first vacation together as a couple.
Oh, and our Friends Soren and Sarah Yoy WANNA be with getting married…so there’s that.