Blog - biscuits and such
southern food blog
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1. Maybe it’s time to pick up some squid.

2. I wrote a little something in this month’s issue of Paprika Southern about my grandma.

3. This might be a new-house summer project.

4. My friend, who is a marriage and family therapist, said this is the best article he’s read on the gender gap.

5. I could be more creative with how I use spinach.

6. I think I have present shock.

7. I learned how to run in these shoes. I trained for and ran a marathon and a 21 mile trail race in these shoes. I don’t want to get into the “anecdotal” “science” of minimalist running, but they helped me become a runner.

8. Don’t say “I have a boyfriend.”

9. A good starting place.

10. Rachael got married!

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Sweet & Spicy Brussels Sprouts

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While we were in San Francisco I had a few days when I was on my own, left to my own devices to explore the city and see the sights. One day, while walking through the Mission and checking things off of my list, I stumbled on a place that had a great happy hour special. I was exhausted, I still had hours before dinner, and a cocktail and a snack seemed like the perfect idea.

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It was a two-for-one situation, so I ended up with a caipirinha, a Moscow mule, moules frites, and Thai spiced Brussels sprouts. It was all exactly what I wanted, but the Brussels sprouts in particular were phenomenal. As soon as we got home, I tried my hand at the recipe and loved it. Sweet, spicy, and perfectly crisp, these, paired with the garlic skillet smashed potatoes and a fried egg, made for a fast, easy, and delicious weeknight meal.

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Sweet and Spicy Brussels Sprouts

 

15-20 Brussels sprouts

3 tbsp honey

1 tbsp red curry paste

1/4 cup soy sauce

 

Whisk together soy sauce, curry paste, and honey until completely combined. Heat oven to 400F. Halve Brussels sprouts and toss in sauce. Roast for 20 minutes, and then turn on the broiler. Broil on high for 5-7 minutes or until charred. Serve hot.

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Lovely Internet 5.2.14

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1. THIS IS AMAZING.

2. I’ll probably stick to the glass-of-water-after-each-drink trick instead, but this is an interesting approach to drinking all night and staying lucid.

3.  I knew dolphins were the best. (And even though this was years ago, it still makes me so incredibly happy).

4. I had no idea these existed!! Life changed. Why didn’t I order a pair 10 years ago?

5. Banned books? The cops called? This is insane.

6. I’m more afraid of encountering sharks when I do open water distance swimming than I am when I’m diving, but in either circumstance I could see these wetsuits coming in handy.

7. Great advice.

8. Just perfect. That last sentence kills me.

9. You go Glen Coco.

10. The work this group is doing is inspiring.

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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