Honeycombs and principles

[sovay]

I am returned from New London. It was—is—a very good Rosh Hashanah. I made honeycake; I heard my dear friend who does not have a livejournal and I had good conversations with the rabbi and his wife, who are awesome, even if they believe that cauliflower and brussels sprouts are edible; I sang Yiddish for a ninety-five-year-old rabbi and slept very little. My mother made me chicken soup with knaidlach when I got back, and I saw A Fish Called Wanda (1988) last night. My poem "The Devourer" (dedicated to watermelontail) has been accepted by Mythic Delirium, and I have a lot of unrelated paperwork to deal with. This is an all right in-between time.

Comments

[ap-aelfwine.livejournal.com]

Glad you enjoyed yourself!

Cauliflower I'm not sure about, but brussels sprouts can be edible--I slice them thinly and sautée vigourously in a mixture of grapeseed and walnut oil with nuts and either dried cranberries or currants.

Congratulations on the acceptance, and good luck with the paperwork.

[sovay]

Cauliflower I'm not sure about, but brussels sprouts can be edible--I slice them thinly and sautée vigourously in a mixture of grapeseed and walnut oil with nuts and either dried cranberries or currants.

The dried cranberries or currants sound delicious. I am still skeptical of the sprouts.

Congratulations on the acceptance, and good luck with the paperwork.

Thanks!

[ap-aelfwine.livejournal.com]

The dried cranberries or currants sound delicious. I am still skeptical of the sprouts.

So was I, until I tried it. ;-)

"Sauté vigorously" is probably a bit of an understatement--it's just a hair short of stirfrying, really. The sprouts should be dark brown on the edges, at least some of them, which helps cut the bitterness, I think, as does the walnut oil.

Thanks!

Most welcome!