Today I started listening to Christmas music. It wasn't the first time this season, but it was the first time I listened for a solid hour.
I needed Christmas music today. Today was first time I went to work after a four day weekend. It was rough. If I had chocolate, I would have eaten it without restraint.
I was informed that I am going to have to redo a pretty big project. I have been working on it forever. I thought I was finished with it months ago. New data became available a month ago, and I was asked up update it. Today I learned I need to change my methodology. I am beginning to fear it will never end.
I went to the gym, and I realized after changing my cloths that I brought two left foot gym shoes. I wasn't deterred and ended up only wearing socks on my feet during an exrcise class.
This was a delicious vegetable side dish. It was bright and fresh. The vinaigrette recipe came from allrecipe. I used roasted brussels sprouts and asparagus because they're some of my favorite vegetables.
The ingredients are orange zest, 1 bunch asparagus, 1 pound brussels spouts, olive oil, salt, 1 tablespoon apple cider vinegar, 1/2 tablespoon dijon mustard, 2 teaspoons honey, 1/3 cup orange juice, pepper, and 1/4 cup raisins.
I washed and chopped the brussels spouts and asparagus. I sprinkled them with olive oil and salt before baking them for 16 minutes at 400 degrees.
I removed the zest from the orange and set the zest aside.
I squeezed all the juice out of the orange and simmered it for about 2 minutes. There was about 1/4 of a cup of juice left.
I added the concentrated orange juice to the zest.
I added the apple cider vinegar, mustard, honey, and pepper to the jar with the orange juice and zest.
I shook the vinaigrette together and poured it over the baked vegetables. I stirred everything together.
I garnished the vegetables with raisins.
This was toothsome and aromatic. The flavors were bright and citrusy. It was a delicious vegetable dish either cold or warm.
The vinaigrette was sweet from the orange juice and honey. The mustard provided a little kick, and the vinegar was a little sour.
The raisins complemented the flavors of the vinaigrette. Slivered almonds would have been a delicious garnish as well. This was a success in my book, another triumphant brussels sprout dish!