Cruciferous love

Bloog, how I've missed you... things are still a bit unsettled around here, as life slowly moves from boxes into this new space. So far so good. Figuring out the new routine, where to buy food, where to get a good cappuccino.. (As discussed with Kathy, Stuff White People Like has got me nailed, basically). Nothing too exciting on the food front, except for a resounding success with Brussels Sprouts Carbornara Pasta. Even better than the last pasta and Brussels recipe I tried.

Brussels Carbonara

1/2 onion, chopped
2 cloves garlic, minced
1 lb. Brussels, chopped
3 shakes of chili flakes
3 eggs, beaten
1/2 cup grated parmesan
2 cups penne or rotini

Saute onion, garlic, and chili in olive oil, add Brussels, saute until soft. Cook pasta, toss with veggies, eggs and cheese over low heat until egg is cooked through.

Photo courtesy of the very generous Donna Ruhlman, who has mercy on the less talented and shares her photos.

Moving

I have moved house. Whew. Objects are such a drag.

I'm too tired to be excited yet, but I'm sure excitement to try out all the techniques I've read about on my very own garden will grow in the new year...

Haven't been doing much (read: any) cooking or baking the last few weeks, but on Tuesday I found my muffin tins and time to make carrot cake muffins with help from this recipe. I used pineapple glaze (3 T. pineapple juice, 2 T. melted butter, 1/4 c. icing sugar) instead of cream cheese icing. They got the husband seal of approval; he said they looked worrisomely healthy but tasted great.

I'm pretty sure the rose hip syrup is sustaining my immune system these days, amazingly I haven't gotten a cold despite all the hacking humans in the halls at the university.

Here is the view from my new back lane, which makes me deeply happy.