I’m one of those people who can always tell other people exactly what they need to do, and how to do it, and often I even help them do it. But when it comes to me and my own crap, I ignore myself. WTF?
I’m a very compassionate person. I feel your pain! No really I do. It becomes hard for me sometimes, because unless you are vying for sainthood, you cannot just go around feeling everyone’s pain and expecting to get shit done for yourself. Too few hours in a day. So these days I am careful to manage my time between me and the worries of my friends, my parents, the hurricane victims, Obama (I was quite concerned about him this time around) and putting ample time in the Ayinde bank. As a matter fact I’m going to be the Goldman Sachs of Ayinde bank. Um… ok that analogy went off the tracks -but you get it.
I spent last week working with my client while she is working on a very important project, and I found myself really wanting to make the right dishes and put healthy, mentally stimulating foods on her plate. I achieved this for the most part, but I felt really bad when I made something she didn’t like. But it happens–I sometimes make food that is not great (I know, I’m shocked too!!) But we are not meant to be perfect nor are we able to make everything just right all the time. Why? because there is always something we cannot account for–a mood, a moment or a memory that textures our everyday life choices. That’s just the way life works. Okay, enough about me, back to you! I made this great seasonal dish this week and I want you to have it! I’m hopeless. Until next week….
Sweet & garlicky Brussels sprouts
¼ cup safflower oil
4 cloves garlic, minced
½ cup onion, small dice
¼ cup mijool dates, minced
1 teaspoon arrowroot
1 pound Brussels sprouts, cleaned and halved
1 tablespoon Italian seasoning
Salt and pepper to taste
Step one: in a medium skillet over medium high heat, heat oil until hot and shimmering. Sauté onion, garlic, dates, until onions turn translucent (2-3 minutes)
Step two: Add sprouts mix well, sprinkle about a teaspoon course ground salt. The salt pulls out the water in the sprouts and helps to cook everything faster. Reduce flame to medium low. Allow to cook 5-7 minutes
Step three: Add Italian seasoning, pepper and salt. Adjust to taste.