a crime that I'm not fully invested in

— 26/01/2024 FA Cup Tottenham Hotspur vs Manchester City

I'll tell you what, you tell me your name and I'll help get you outta here. I'll even let you drive.

how measurements work in canada (ie/ badly)

The Maple Pomegranate Brussels Sprouts That Can Defeat Any Evil.

the original version of this recipe is from unpeeled journal, but I'm writing this out on my blog my way bc it's the season of the brussels sprout. take my hand let's go to brussels sprout world.

for the sprouts:

2 lbs brussels sprouts

4 tbsp olive oil

1 tsp kosher salt

24 turns of freshly cracked black pepper

for the vinaigrette:

2 tbsp maple syrup

2 tbsp cider vinegar

3 tbsp olive oil

1/8 tsp kosher salt

1 tsp whole-grain mustard

3 tbsp chopped flat leaf parsley

3 tbsp pomegranate seeds (measure with your heart)

preheat the oven to 420°F. halve all your sprouts and remove any stumps or outer leaves that don't look particularly edible. (if eating-quality leaves fall off, you can just roast them along with the rest for extra crunch.) toss them with the olive oil, salt, and pepper, spread them on a half sheet pan, and roast for 20-25 minutes without stirring or turning. I like to do a quite hot oven and a quick roast for an extra crisp sprout, but ymmv.

meanwhile, chuck everything else but the parsley and pomegranate seeds in a bowl and whisk them together. if you do this towards the beginning of the roast, make sure to whisk again later because it'll start to separate quite quickly.

chop up your parsley into fine confetti. my favorite trick for this is to put the parsley in a cup and snip it violently with kitchen scissors a few leaves at a time, since this helps it stay light and fluffy.

sprouts should be done now, so transfer those over to a serving bowl, pour the vinaigrette over top, and toss with the parsley and pomegranate. eat right away, but in the event of leftovers, these are still really good fridge-cold.

I’m indifferent to him, he’s obsessed with me.

look who’s obsessed now