Thanksgiving has come and gone, but let’s keep Brussels sprouts on our radar, shall we?
Festive food has its rightful place through the end of December, at which point I’ll divert my attention to a juice cleanse. Last year’s vegan attempt was a sorry excuse for a nutritional overhaul. It’s not that vegan diets don’t work – it just didn’t work for me. Rather than cooking up a rainbow of colors, I regressed to the land of beige and ate like a toddler, stuffing my mouth with hummus and crackers.
Let’s postpone any thoughts of January. It’s December 1, we’re in the last month of the year, my daughter’s birthday month, of which she’s well aware. The Winter Solstice is on its way; come December 22 the days will start to lengthen and we’re off to the races towards Summer.
- 1 Tablespoon of olive oil
- 8 oz bacon
- 4 cups of Brussels sprouts, cleaned, trimmed of any brown stems, and wilted leaves removed
- ½ cup of white wine
- 2 Tablespoons of maple butter (Vermont Creamery brand, or combination of 2 tablespoons of butter, 1 tablespoon of maple syrup)
- Salt and pepper to taste