It’s been over 6 months and I still don’t really feel settled into our new home/city/life yet. I still miss New York. I miss it a lot. Like in a totally heartbroken, feel like I’m in mourning most of the time, kind of a way.
I know that sounds a bit dramatic, but hey, it’s how I feel. Except on Fridays.
Fridays feel normal, probably because they’re most like my old life. On Fridays I work from home, and then I pick up Rose from school, I chat with a mom or two at pickup, hang with my kids and… I cook dinner! (Usually)
On this particular Friday my mom and I cooked together. She made Baked Chicken Meatballs from Smitten Kitchen. I made Lemony Roasted Brussels Sprouts with Turnips, Potatoes and Horseradish Creme Fraiche from Dash & Bella.
The highlight of the meal was the roasted brussels etc. from Dash & Bella. First of all, it’s totally my kind of recipe, no quantities or proportions, just a general guideline, a cooks-cook kind of a recipe.
Throwing big chunks of lemon and all of those fresh herbs in with the vegetables, really makes the dish. And the combination of different textures—turnip, brussels sprouts, potato—keeps things interesting.
We had a bit of trouble with the horseradish creme fraiche, I added too much horseradish and it caused it to separate, like when you’re halfway to making butter. Next time I’ll just add a small amount of horseradish. And I promise you, next time will be soon.
The chicken meatballs were well-received as well, but couldn’t hold a candle to the veggies.
Happy Weekend. xo
• Lemony Roasted Brussels Sprouts with Turnips, Potatoes and Horseradish Creme Fraiche •
from Dash & Bella