Finally got to Sprouts. As expected, it's really just a big grocery store with some up-scale features. While they DID have Brussels sprouts there, in a large size bag with pictures on it, with about 3 pounds of sprouts (@ ~$3/lb). They weren't even organic, much less free-range! C'est la vie... we did buy a bunch of other produce which was very nice quality AND on sale!
I was in Missoula Mt, dining at a hotel, theoretically about as far away from a brussel sprout as you can get, and what can I say, I let my guard down. I ordered trout off the menu. The plate that the waitress placed in front of me had trout on it surrounded by several brussel sprouts. I just about dropped by jaw. Unbelievable! The first thing I thought of, of course, as this column. The next time I order trout I will be sure to ask, "Does that come with brussel sprouts?"
More Brussels sprouts today for lunch! Also, yesterday's newspaper included a flyer from Sprouts (the new market). It's really another general upper-scale grocery, despite the name. We will do some reconnaisance Sunday anyway, as they do have some good deals on produce.
Upon further reflection, I decided that to turn the "Max Special" pizza into the "Ratsky Special,"that would ensure mey attendance, all of the following would be required additions: mushrooms, roasted red bell peppers, and anchovies. I am of the opinion that any recipe is improved by these additions (excpet for sweets and cakes, neither of which are on my "favorites" list). BTW, I DID have Brussels Sprouts with my lunch today!
I realized that weekend is when you'll be in England. I'll have to check the times, as I rarely stir from my bed on the weekends before 11ish. It's only a few miles from where I live, though. If only they would serve that Brussels Sprouts, bacon, etc. pizza along with the beer for breakfast (to make a truly balanced meal), I would absolutely go!
1 (8-oz.) package shredded Italian three-cheese blend, divided
8 slices bacon, cooked and crumbled
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
Preheat oven to 450 degrees. Cut Brussels sprouts in half and then cut into shreds.
Roll dough into a 12-inch circle on a baking sheet coated with cooking spray. Brush dough with 1 Tbsp oil. Sprinkle with 1 1/2 cups cheese, leaving a 1/2-inch border.
Grate zest from lemon to equal 2 tsp. Cut lemon in half; squeeze juice from lemon into a large bowl to equal 1 Tbsp. Add lemon zest, Brussels sprouts, bacon, next 2 ingredients and remaining 1 Tbsp oil; toss well. Sprinkle Brussels sprouts mixture over pizza. Top with remaining 1/2 cup cheese.
Bake at 450 degrees for 15 minutes or until crust is golden, cheese is bubbly, and edges of sprouts are browned. Serves 4.
— From "Southern Living What's for Supper: 5-Ingredient Weeknight Meals: Delicious Dinners in 30 Minutes or Less" by Vanessa McNeil
What are the engineering and design challenges in creating successful IoT devices? These devices are usually small, resource-constrained electronics designed to sense, collect, send, and/or interpret data. Some of the devices need to be smart enough to act upon data in real time, 24/7. Are the design challenges the same as with embedded systems, but with a little developer- and IT-skills added in? What do engineers need to know? Rick Merritt talks with two experts about the tools and best options for designing IoT devices in 2016. Specifically the guests will discuss sensors, security, and lessons from IoT deployments.