Ambitious Deliciousness – Dont Eat Lazy.

Every once in a while, I get together with my friend C and we make dinner together and  spend some quality time without the hefty restaurant tab. Plus, we can stay as long as we want. So while discussing our dinner menu for that day, I asked C if she liked Brussels Sprouts. Turns out, she’s never had them before!

Remember the last time I made Brussels Sprouts? I had David Chang’s recipe, which made them taste so delicious, and I became a lover of Brussels Sprouts ever since.

Since C lives near me, I decided to prepare the dish at home beforehand. I remember it being a very warm summer day, and I did not have the desire to turn on my oven. So I grilled them over my cast iron skillet, to get the golden roasted flavor. Plus I used a little bit of bacon fat, which is SO healthy!

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Pad Thai, as you know, is quite a popular dish when it comes to Thai food. The spices in this dish is a melodious combination of tartness, sweetness, and saltiness. I’ve always wondered what ingredients went into making a delicious plate of pan fried noodle goodness. Have you?

I recall going into a Thai restaurant with my friend S about 5 years ago. Like any other smart New Yorker, she looked up a Thai place in Manhattan. We ordered Pad Thai there and I distinctly remember being disgusted at our noodles! We both swear that the major ingredient was ketchup. Major fail!

Interestingly, when I asked her if she remembered the name of the place, she said it was Topaz. I was so surprised because they have such good noodle dishes now! I never would have imagined that a place could turn themselves around like that. It’s a good lesson in not banning a restaurant forever based on one experience.

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“I’m buying these because I hate them,” I said, as I bagged up a pound of Brussels sprouts at Wegman’s (aka best grocery store ever but not in NYC). “Not sure what I’m going to do with them but wish me luck!”

I’m not sure why I never had a taste for this small, cabbage-like vegetable. But I never liked them.

Not too long ago, while dining at Recette with Robyn, and there were 5 Brussels sprouts on my plate. I could only stomach 2 of them before giving the rest to her, since there is no point in wasting food.

So what made me give Brussels sprouts another chance?

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