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Saturday, March 19, 2011

Make Do

Hello!  It's me!  Tonight's dinner was Roasted Brussels Sprouts and Golden Beets with Speck and Gruyere!

Improvising a meal is easy.  You take two (or more) of your favorite meals and you put them together in one bowl and hope for the best.  As my dad says, "It all looks the same in your stomach."  In some cases that could be a really bad idea (like hamburger milkshakes or broccoli ice cream), but in this case it was awesome.  The sweet dirtiness of roasted brussels sprouts and beets complimented the smokey speck, and the gruyere was sharp enough to keep it interesting.  Here's what you'll need:

10-20 Brussels Sprouts
4 Golden Beets
1/4 lb. Speck  (or Proscuitto)
A handful of Gruyere
Some Olive Oil

Preheat the oven to 425˚.  Cut the Brussels Sprouts in half lengthwise and put them on a pan.  Peel the Golden Beets and cut them to be roughly the same size as the Brussels Sprouts, then put them on the same pan.  Drizzle Olive Oil over the vegetables, sprinkle some salt on top, and put them in the oven for 30-40 minutes.  Cut the Speck into 1/2" squares.  Grate the Gruyere.  When the B.S. and Beets are done, put everything in a bowl and mix it all up.  Serve warm.  It's pretty good cold too.

Improvisation is probably the most important skill for home cooking, so use it often and don't be afraid to screw it up!  Thanks for reading!  Peace!

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