Bowling good again if not quite as good as last Monday. Matt bowled pretty well too except for his first game.
It is incredibly windy at the moment. Last night I was having trouble sleeping with the whistling wind howling round the building and it has been blowing all day long. Think we saw a few snow flakes, but not quite sure.
Had our first Christmas card today. Friend is on a cruise so I guess she figured she would get them out before she went. Talking of cards, I posted one to a friend who lives locally. Her birthday was Wednesday a week ago and she still hasn’t got the card. Checked the address with her today, it was correct so I have no idea why she didn’t receive it. I went to the post office to replace my stamps for the US and checked on postage to Mexico. I was very surprised it was the same rate as for overseas, i.e. Australia, Africa, England and so on. I thought it would be the same as for the US.
Many people don’t like Brussels Sprouts, I always loved them, but have been looking for a change for a while and this one from Closet Cooking by Kevin Lynch sounds as though it would be perfect.
Brussels Sprouts with Smoked Bacon in a Mustard Cream Topped with a Parmesan CrustBrussels sprouts baked in a creamy mustard sauce along with smoky bacon all topped in a crispy golden brown parmesan crust.
Servings: makes 4+ servings
- 2 pounds Brussels sprouts, trimmed and cut in half
- 4 ounces bacon, cut into 1 inch pieces
- 2 tablespoons butter
- 1 small onion, diced
- 1 clove garlic, chopped
- 2 tablespoons flour
- 1 cup milk
- 1/4 teaspoon nutmeg
- 2 tablespoons grainy mustard
- salt and pepper to taste
- 1 cup Reggiano Parmesan cheese, grated
- 1/2 cup Panko bread crumbs
- Blanch the Brussels sprouts until just tender and set aside.
- Cook the bacon in a pan, set it aside and drain all but a tablespoon of the grease.
- Add the butter to the pan and let it melt and then bubble.
- Add the onion and cook until tender, about 5-7 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Mix in the flour and let simmer until it just starts to brown a little.
- Mix in the milk, nutmeg, mustard, salt and pepper and half of the cheese and heat until the cheese melts and the sauce thickens.
- Mix Brussels sprouts and bacon into the sauce and pour into a baking dish.
- Mix the bread crumbs and the remaining cheese and sprinkle on top of the Brussels sprouts.
- Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.