popsickles and brussels sprouts

I noticed this morning that my back gate was open. That's a little strange, but not impossible. The heaving ground due to deep freeze and melt is shifting poles on my new fences. Not as bad as my neighbor's fences yet, but enough to be troublesome already.

While going out to secure it, I noticed a yellow popsickle by my back porch. Opened, but uneaten. Whole, not melted. Yesterday was only 1 degree above freezing, but it was still above freezing. In sunlight, that popsickle should have melted. I guess it was left behind last night by whoever opened my back gate. I hope I have lots of spare attention to work on fencing again this summer.

I noticed that my back yard lighting has burned out again. I dislike those halogen bulbs. Whenever I have electrical work done in the house, I want that lamp replaced with an LED fixture. I went online and ordered some replacement bulbs, so I can get lighting restored in these troubling times.

This afternoon as I was making a meal from yesterday's grocery haul, I realized that I have never posted this recipe that I use more often than you'd think. I mean... we're talking about those awful brussels sprouts. Nobody actually likes those, right?

I don't remember what was the original recipe that my former landlord joshuwain used several years ago, when he offered them to me for the first time. I seem to keep increasing the temperature and cook time until I consistently use this recipe:

• brussels sprouts (1 of the following)
  
  • frozen "baby" sprouts, no need to thaw the package, just use directly while frozen
  • fresh "small to medium" sprouts, quartered
  • fresh "large" sprouts, quartered, then halved again. you want "bite size".
• toss the sprouts in large bowl with oil (I use basic canola oil) until everything is lightly covered
• sprinkle with salt and toss in bowl to cover everything again
• spread on baking sheet so sprouts are not touching
• bake in 218C/425F oven for at least 35 minutes

You want them black throughout their outer leafs. That's when you know they're done. They will stink up the house until you can open windows to air out the place. It's worth it, really! They are amazing little veggie bites. I sometimes make a small bowl of them, sit in front of the television, and eat them like popcorn. There are other recipes for spicy versions, but I've never tried them. They are so yummy with this very simple recipe.

Bonus: They are cheap to make, because I can buy big bags of brussels sprouts at the grocery store at low price. It's as if nobody else in the area knows this recipe, so they all hate brussels sprouts, which makes bulk buying very cheap. I just make sure to take one of my low-dose aspirins when I start eating lots of greens with vitamin K. No need to get another blood clot for eating healthy.