If this is an intro to fall write up than I am a vegan. Which does nothing to support this post.
It reached 97 degrees today and I was dressed in full on pants and a long sleeve.
Gash Darnnet Missouri, Gash Darnett.
The best part is that I was far too stubborn to change outfits so I decided to bathe in my own sweat praying for a tornado to cool me down 30 or so degrees.
But there is hope for the hopeless. We’ll have a week full of thunderstorms and miserable weather which will guarantee a bit of a cool down at night.
Also can we discuss how this is my second post in under two weeks which I feel like is pretty impressive being that I have said I would post multiple times in the last 90 days and have literally avoided this website at all costs. Easy now.
We are really into baby steps in this house hold. Or at least in my mind. Paul may disagree. Pretty sure David falls on neutral territory but since mama knows best we will say I am in the lead… 😉
Anywho. Don’t want to jinx this and totally fall flat by going AWOL again so let’s get to the point. A recipe:
Great balls of fire! And smells! And pork! And apples! And onions! And And And Fall! Actually technically it might still be summer but mid September also falls on neutral territory and so even though its basically 100 and swampy- fall flavors are all the rage.
Soy Brussels Sprouts + Apples and Pork = So hot right now. Literally + Figuratively.
I roasted my brussels first as I didn’t want them to to become mushy while cooking in the pan with the rest of the juices – this allowed me to throw them in the pan at the very end right before serving!
Marinade. The. Pork! Don’t skip this step! It really does make an actual difference. That statement is not sponsored. This is a true story.
Apples: any variety will do. I prefer the grannies as i still get the savory tang with a bite of sweetness. but honestly – super sweet would taste really great as well. let the choice be with you.
also, pro tip: sriracha is golden for a final touch of delight.
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