I did it! I went for a run this morning. One down, one to go for the weekend. What a b-e-a-utiful day. I wish I could run at this time everyday. It's very nice when the sun is out. =) It was a slow run, only 2 miles at 27 minutes total.
Went to a friend's house to watch the Niner game. We're going to the Super Bowl!!! Check out the intensity and focus of the boys:
Here was my potluck item. Believe it or not, I am eating brussel sprouts. I thought this day would never come. But someone made this for us during Xmas and they were so delicious. They are first roasted and then tossed in a sweet chili vinegar mix. They were a hit at the party! (Sorry the picture quality is not that great. I took this when half of the batch was already eaten!)
Roasted Brussel Sprouts
Serves 4-6
2 lbs brussel sprouts, halved
4 T olive oil
Juice and zest of one lemon
Kosher salt
6 basil leaves, torn (optional)
1/2 chili pepper, chopped (optional)
1. Preheat oven to 400 F.
2. On a baking sheet, toss sprouts with olive oil and 1 tsp. salt. Roast for 35-40 minutes. Outer leaves should be crispy.
3. While hot, place sprouts in a mixing bowl. Stir in 1/2 to 1/4 cup sweet chili vinegar (see below).
Stir in lemon juice and zest. Add salt to taste. Garnish with basi leaves and chili pepper if desired.
Sweet Chili Vinegar
1 c sugar
1 c white vinegar
1/2 t black pepper
1 1/2 t crushed dried red pepper
1/2 head garlic, minced
Mix ingredients in a sauce pan, and cook over low heat until sugar dissolves, about 5 minutes.
