Managing

I can't believe it's already Thursday. Lucky, I guess, because the start of the NCAA tournament is pretty much the most fun we've managed this week. Mostly I've managed my pain from the last tissue expansion in my chest with varying results. And Mark is out for a sec managing our taxes. So we're really exciting folks, as you can see. We did manage to schedule a consult with the Radiation Specialist I'll be seeing, Dr. W. That will take place next week. But I do have something yummy to share.

Although I am still gratefully accepting 3 meals a week from my wonderful book club friends (which have consisted of some very nutritious, delicious, and creative meals), I am periodically trying to peek into the kitchen to see what I can handle. Last week, that turned out to be the best Brussels Sprouts I've ever eaten. I usually munch brussels sprouts with more duty than joy, so this was remarkable.



1/2 lb. Brussels sprouts
6-8 oil-packed sun dried tomatoes
2 tbsp butter
salt, pepper, and nutmeg, to taste

Bring a medium pot of salted water to a boil. Trim Brussels sprouts ends and cut in half, lengthwise, discarding tough outer leaves. Add sprouts to boiling water and cook, 4 minutes. Dice sun dried tomatoes and add butter to a skillet over medium high heat. Drain sprouts and add to skillet, moving sprouts frequently. Add sun dried tomatoes when the sprouts begin to look golden. Continue to sautée, adding salt, pepper, and nutmeg to taste, until sprouts are just caramelized.