Although I love heavily spiced food, sometimes I crave for something simple. Something that won’t overwork my taste-bud. While I prefer to cook meat and poultry in strong spices, I prefer not to tinker too much with vegetables. One of my favorite ways to serve vegetables is to cook them until they’re tender, then just sprinkle with kosher salt and black pepper.
Plus, now I have another child, simple food that doesn’t require long hours of cooking means I get to spend more time with the kids (although to be honest, I kind of miss spending long hours in my kitchen).
I was lucky enough to find decent Brussels sprout over the weekend. Sometimes I think Brussels sprout is so unpopular, whenever I see them at the Asian grocery store I frequented, they’re so old and sad looking. Their leaves always look wilted. They rarely stock it, hence my assuming it’s unpopular. So you can imagine how excited I was when I found beautiful looking Brussels sprout!
And of course, that’s what we had for lunch today, along with some chicken and dong gua (winter gourd) cooked in Chinese herbal soup for my cold-ridden son. Didn’t get to take the picture of the soup though. I’m so thankful that he still has great appetite despite him being sick.