Does your mom know that Brussels sprouts were hybridized just within the last twenty years or so, and they taste better now? True fact, but subject to taster’s own genetics and specific breed of sprout and of course cooking method. Me, I love them now, and I give equal credit to plant scientists and to whoever taught me to roast them in the oven.
Wait really? I didn't know this. I think my mother grew up eating them boiled and never recovered from the smell. I didn't taste one roasted until I was in my 30s.
It’s so good to read a story of yours again, Liz! I’ve missed your writing. Of course this one did not disappoint!
It’s nice to hear from you! It sounds like you’re on quite a journey right now too. I’ve been waiting for post #2.
Thanks Liz, I hope you enjoyed it!
LOVE THE END!!! HELL YES LIZ!!! ugh I felt every moment of this !!!
Thanks Brenna! It looks like you’re making the most out of Italy. Now I want pastries…
Does your mom know that Brussels sprouts were hybridized just within the last twenty years or so, and they taste better now? True fact, but subject to taster’s own genetics and specific breed of sprout and of course cooking method. Me, I love them now, and I give equal credit to plant scientists and to whoever taught me to roast them in the oven.
Wait really? I didn't know this. I think my mother grew up eating them boiled and never recovered from the smell. I didn't taste one roasted until I was in my 30s.
I love the gochujang roasted sprouts from the Tenderheart cookbook: https://tovegetableswithlove.substack.com/
And also shredded sprouts in a salad: https://www.epicurious.com/recipes/food/views/kale-brussels-sprout-salad-368295
My mother remains unconvinced.
Yep really!