J: With Baby James’ arrival fast approaching, Jay and I decided to skip town for a little baby-moon. That’s a thing, right?
Not a tall order: something within driving distance from Atlanta, somewhere we’ve never been with a spa (ME) and golf (Jay.) We did our research and decided on… Waterfall Club | Lake Burton. A resort with everything we wanted and a backdrop like no other. You would never think you were less than 2 hours outside the city. A little look into our weekend:
Happy thanksgiving! 2015 has been an especially wonderful year for us. We celebrated Jennifer and Jay’s marriage in April, we welcomed Baby Ed in September… and there have been countless other small victories and miracles in between. And of course we are thankful for all you who read this blog! We are truly blessed beyond measure. We hope you all have a relaxing day with family or friends (or maybe both!), with plenty of time to reflect on your own blessings as well. xo
You know how adult children are always assigned something non-essential at family Thanksgiving, like an appetizer or “the salad”? Well, I’ve graduated from the salad to…side vegetable!
I’m actually really excited because I lovvve sides at Thanksgiving. Turkey isn’t my thing, so I always load up on veggies. Behold, my vegetable contribution this year: Bacon-y Brussels Sprouts. Bonus: this recipe is SUPER SIMPLE and easy – the perfect thing to whip up for that last-minute Friendsgiving celebration tonight.
Bacon-y Brussels Sprouts
What You Need:
1/4 cup (1/2 stick) butter
2 tablespoons olive oil
2 lbs baby brussels sprouts, washed and trimmed (halved if very large)
salt & pepper to taste
6 ounces diced bacon (3 – 4 slices)
3 tablespoons minced shallots (about 2)
1 tablespoon minced garlic (1-2 cloves)
1/2 cup chicken broth
chopped fresh parsley, if desired
What You Do:
Heat the butter and olive oil in a medium skillet. Add the brussels sprouts and season with salt and pepper.
Cook until lightly browned, tossing often.
Add the bacon and saute for ten more minutes, or until well browned.
Reduce the heat and add the shallots and the garlic. Saute for two more minutes.
Increase the heat to high and slowly add the chicken broth, a little at a time. Cook for ten more minutes or until the sprouts are tender, tossing often.
Sprinkle with parsley if desired.
NOTE: This recipe is adapted from Par 3: Tea Time at the Masters (a Glitter Life favorite). The original recipe called for the addition of balsamic vinegar and fresh bread crumbs at the end. We don’t think you need either one…the brussels sprouts are SO GOOD on their own that we didn’t want to mask their flavor or beautiful color. But if you’re new to brussels sprouts (or you think your family will be weirded out by them), you may want to experiment by adding one or both of those ingredients to this recipe. Honestly, if you get fresh Brussels sprouts you can’t go wrong!