tag:blogger.com,1999:blog-7994078.post112966803492899507..comments2023-10-29T11:06:08.502-04:00Comments on The Flibbertigibbet: ChestnuttyLetahttp://www.blogger.com/profile/15613580066013000070noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7994078.post-1132413981649207792005-11-19T10:26:00.000-05:002005-11-19T10:26:00.000-05:00Leta - Liza's note inspired a recipe. I think yo...Leta - Liza's note inspired a recipe. I think you'll enjoy it too. I posted it for you, and for me too so I'd remember it!<BR/><BR/>All best,<BR/>VigVighttps://www.blogger.com/profile/09892587283179486887noreply@blogger.comtag:blogger.com,1999:blog-7994078.post-1131465730682780722005-11-08T11:02:00.000-05:002005-11-08T11:02:00.000-05:00I found it on Foodfit.com! Nevermind. . .& thanks...I found it on Foodfit.com! <BR/><BR/>Nevermind. . .& thanks again!<BR/><BR/>VigVighttps://www.blogger.com/profile/09892587283179486887noreply@blogger.comtag:blogger.com,1999:blog-7994078.post-1131463800307623622005-11-08T10:30:00.000-05:002005-11-08T10:30:00.000-05:00Leta - oh, I'm embarrassed. I've got the chestuts....Leta - oh, I'm embarrassed. I've got the chestuts. . . but I can't find the recipe you sent! Is it easy to send again? If not, thanks anyway. There can't be much more to it than putting the things togther. That I can do!<BR/><BR/>Thanks,<BR/>VigVighttps://www.blogger.com/profile/09892587283179486887noreply@blogger.comtag:blogger.com,1999:blog-7994078.post-1129914325856643792005-10-21T13:05:00.000-04:002005-10-21T13:05:00.000-04:00I want that combo recipe too! And inspired by Vig,...I want that combo recipe too! <BR/><BR/>And inspired by Vig, I will share my favorite brussels sprout recipe, which even people who think they don't like brussels sprouts like:<BR/><BR/>Chop up the brussels sprouts so they are closer in texture to chopped raw spinach than "regular" sprouts. In a large frying pan or wok, saute the sprouts at a high heat. Add fresh lemon juice and kosher salt to taste. (Or garlic, if you prefer.)<BR/><BR/>When they're bright green, which happens pretty quickly, remove them from the heat and serve immediately.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7994078.post-1129903263410450672005-10-21T10:01:00.000-04:002005-10-21T10:01:00.000-04:00OK - WHOA - Wait a dag on minute: Chestnuts, Brus...OK - WHOA - Wait a dag on minute: Chestnuts, Brussels Sprouts *and* Parsnips. That's worth experimenting with Chestnuts right thar. <BR/><BR/>I'll tell you my favorite way to cook Brussels Sprouts in hopes that you will tell me more about the recipe I'm sure God really wants you to give me.<BR/><BR/>Roasted Brussel Sprouts:<BR/>Preheat oven to 450. Lightly oil whole sprouts w/ olive oil. Salt well with some chunky salt. and Roast, turning once, for 30 to 40 minutes. Watch it, but they should get to be a very dark brown. Salt them again when the come out, and eat them like french fries. Chase down the Barefoot Contessa for specifics.<BR/><BR/>OK. . . you're turn. . . pretty please???Vighttps://www.blogger.com/profile/09892587283179486887noreply@blogger.com