Wednesday, October 14, 2009


Unfortunately, the music season starts just when the larder is packed with fresh vegetables. Why is this a problem? Because I'm now cooking, essentially, for one. The remaining musician at home, Bill, chows down on the leftovers, but somehow it's not the same making homecooked goodness and then sitting down to eat it by myself. I'd send more of the bounty down to Julian but I'm afraid he won't cook it.

Eating alone, eating alone well, is a leap of faith, a statement of self-esteem. It's very very easy to sit down to Wheel of Fortune and a bag of oreos for dinner, but you just hate yourself afterwards. It's hard to hate yourself after making crab cakes and then inventing your own version of slaw as garnish.

Brussels sprouts slaw
1 1/2 cups fresh brussels sprouts, blanched and sliced
1 cup cabbage, sliced (I had a very tiny head from the garden. Don't use too much or it will overwhelm the flavor of the brussels sprouts)
small onion, sliced very very thin
1/2 small green pepper, sliced thin
2-3 tablespoons fresh parsley, chopped roughly

3 tablespoons each, lime juice and real mayonnaise
2-3 teaspoons hot or brown mustard
white pepper, salt to taste

Whip the dressing ingredients together (make sure you whip or blend it really well so that the lime juice doesn't separate the mayo. This has to do with emulsion or acid or something. What, you thought I knew what I was doing?) Mix it all up in a bowl, let it sit for a couple of hours.


  1. I have almost everything right now. Schnucks (it's pronounced shnooks ; someone should tell them...) has fresh sprouts and a bunch of spicy mustards. I'm trying it! :)

  2. Fabulous way to use up those brussel sprouts. I can't wait to try it!