I’m back from Napa and am DREADING this week of work. The first week of the month is always the busiest for me anyway, but this is also the “week before vacation” where I have to wrap up any loose ends and cover all my bases before I leave the country for a week. Fortunately I’ll have some glowing memories of Napa to reflect on while I suffer through an insane workload.
The weekend was amazing, but exhausting. I was helping my friend Courtney pick out stuff for the kitchen remodel happening at her new home in Davis. It was hours upon hours of tile, hardwood floors, and appliance options, not to mention a dreaded Saturday outing to Ikea. Eek! Saturday night we drove out to Napa to dine at Ad Hoc (fantastic food, impeccable service), and then spent the day on Sunday dining and wine tasting before flying back late that night. The highlight was lunch at Bouchon, where I ate the greatest food I have ever had in my life (oysters and a cold smoked sturgeon). The lowlight was reality setting in that two of my best friends are moving away only one month before their first baby is born. They’re not that far away, but still too far just to randomly meet up for a walk or a baby hug. Their house is so cute, and I’m really excited for them, but I’m definitely loaded up with lots of bittersweet emotions. I was forced to join the wine club at Chandon winery so I’d have an excuse to come back and visit often. (wink!)
Just a quick recipe bite for you all today. This is my new favorite way to prepare brussels sprouts. Often I make dinner in the afternoon, photograph it when the light is good, then heat it up for dinner when The Hubs gets home. I had intended on doing that with these, but ended up eating them all in the afternoon! The Hubs got a box of frozen veggies for dinner. (sorry honey)
Brussels Sprouts with Sriracha, Lime, Honey Glaze recipe from A Crafty Lass
- 3 cups brussels sprouts
- 1 tablespoon peanut oil
- 1½ tablespoons honey
- ½-1 teaspoon sriracha
- The juice of half a lime
- 2 tablespoons peanuts **I skipped the peanuts
Heat the oven to 375 degrees.
Trim the woody ends off the brussels sprouts and then slice them in half lengthwise. On a baking sheet, toss the brussels sprouts with the peanut oil and season lightly with salt. Place in the oven and roast for 10 minutes. Toss the sprouts and roast for 10 minutes more.
Meanwhile, whisk together the honey, sriracha and lime juice until combined. After the brussels sprouts have roasted for 20 minutes, pour the glaze over them, toss to combine, and roast for 2 minutes more. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately