Home » Post a Week 2013 » WEEKLY PHOTO CHALLEGE – LAYERS

WEEKLY PHOTO CHALLEGE – LAYERS

Brussels Sprout – a cultivar in the Gemmifera (hey! that’s almost my name) group of cabbages, grown for it’s edible, layered, leafy buds.  These nasty (my opinion) green vegetables are tyically 2.5-4 cm in diameter and look like miniature cabbages. (Wikipedia – minus the opinion)

EDIBLE BUDS!  Yeah.  Right.  One of these might pass my lips!  As much as I love OWLS, I HATE BRUSSELS SPROUTS!  But I never knew they grew like this – on stalks, I mean.  And if it wasn’t for one of my favorite markets – Trader Joe’s – I might never have known.  They don’t look like this in other supermarkets, that I’ve seen.  I was kind of surprised that they grew on stalks, but then what do I know.  I won’t even eat the things.  I think they take a pretty picture, though.  Even brussels sprouts have to be good for something.

LAYERED

(yuck!)

brussels sprouts

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52 thoughts on “WEEKLY PHOTO CHALLEGE – LAYERS

  1. I LOVE Brussel sprouts… I cook them on a pan in the oven with olive oil and garlic and let the outer leaves get toasty while the inner leaves stay moist… this seems to seal the flavor in. This time of year they are good tossed with chestnuts. I think I may have some for breakfast!!!!!

  2. HAHA!!! >>> well you’d get on well with my wife because she can’t stand sprouts either – whereas I LOVE them! But I only love them because, very long ago, my mother told me that they are in fact baby cabbages, and that since I like cabbage, there was no reason not to eat them – and am I really glad she told that little white lie!!! 🙂

    And I’m really taken with RMW’s recipe for them – and I could eat them for breakfast too … feeling suddenly emotional … excitement overload … 😉

    • LOL! Silly kid. Eating those nasty things! Although I did tell RMW that I’d give it a go. I’ve heard of the whole garlic and oil thing and I might have to try that, liking garlic and oil and all. 😉

  3. OH NO!! Please reconsider! They are sooooooo yummy! Slice, drizzle with olive oil, sprinkle with salt and pepper (add garlic or fresh ginger), then roast until they get all tasty brown. Some nights, I just eat a giant bowlful and nothing else!

  4. Oh Gemma – how can you not LOVE brussels sprouts. I will admit they were not my favourite vege as a kid though. I think it was because people cooked the hell out of them. Before I became a veg…I used to love to steam them lightly with mashed potatoes and then cook a bolognaise sauce. Then one layer of meat…the very ‘just’ cooked sprouts [halved] then the mashed potatoes…and add a generous layer of parmeson. My mouth is watering.

    • I have purchased the suckers, along with some fresh garlic, mushrooms, and bacon, and I’m on a mission. I’ll be getting back with the test results as soon as the verdict is in.
      Meanwhile, good seeing you!

    • I’m good with spinach, but working on the sprouts. I put hot sauce on almost everything so the sprouts will see some of that. My husband says that hot sauce and ice cream are next on my list but I’m not that bad!

  5. I think you pretty well captured the essence and mystique of Brussels sprouts, Gemma. While they’re not my favorite vegetable, they’re not too bad cooked a really long time in butter—lots of butter. They’re not too bad cooked in a really good cheese sauce, as long as you cook them a really long time. 🙂

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