It’s winter in New England. I mean it is WINTER IN NEW ENGLAND. Mother Nature is doing her best to let us know it—loud and clear. According to the National Weather Service, Bradley Airport here in Connecticut has had approximately 58 inches of snow this month, and the pile in my driveway is big enough for a 2-bedroom igloo!
So, what are we doing here in New England besides shoveling?
We’re eating! That’s right. We are eating.
“My family goes shopping at least two days before a predicted snow—they’re out provisioning,” wrote a friend yesterday. “Oreos, egg nog, Captain Morgan’s Spiced Rum, and chocolate ice cream.”
There you have it!
Some die-hards stick with the traditional basics—milk, bread, eggs. But how tired is that? Today, with the plethora of gourmet food items at our fingertips, why not feast on…Pop-Tarts?
According to a New York Times article, “strawberry Pop-Tarts increase in sales…seven times their normal sales rate” ahead of a major storm.
Or how about deviled eggs? A friend’s Facebook post about deviled eggs during a recent storm caused a firestorm of enthusiasm—and no doubt platefuls of those tasty treats!
A month ago, I raced south from Massachusetts to beat an incoming storm. All the way home, I was considering my blizzard feast—roast chicken, homemade soup, steak dinner. You know what? I ended up with a pint of Ben and Jerry’s Karamel Sutra ice cream and…deviled eggs!
This week’s storm? I suddenly had a craving for brussels sprouts. Not suddenly, really, I’ve been eating them all winter long. I know—you’ll probably say “Brussels spouts? Ick!” But roasted with a little salt and pepper? Like candy!
OK, not totally like candy. Which is why, when I bought brussels sprouts at the store today, I also picked up a giant Chocolove crystallized ginger chocolate bar! There’s snow coming, you know—more, and more, and more!
Roasted Brussels Sprouts
recipe courtesy of the ever-divine Ina Garten
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.
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