As someone who self-defines as empathetic, relies on this quality for much of my work, and claims to enjoy the prospect of sharing this trait with others, there is one despicable quality I simply cannot tolerate: Adults with children’s palates. I know that may sound harsh. Perhaps you’re tempted to unsubscribe, either from my blog, or our friendship, but at the very least you should hear me out.
When I was but a cub, I didn’t take to ketchup (or katsup, if you’re illiterate) the way many children did. Still, I find it a somewhat icky direction to encourage a homefry towards, and yet most folks I know from childhood would have described it as a staple to their childhood selves’ diet. Look at them today, and they’re racing home from their various “real life” commitments to read food porn like the rest of us foodies. Palates develop. Tastes grow. They become an extension of our own willingness to open ourselves to an endless experience of what we put in and around our mouths. When we move past the sugar and tomato-ish preferences, and into the varying, expansive, and unrelenting possibilities of sautéed earthy root vegetables, of time-sensitive marinades, of pairings that, even just for a moment, confuse your senses in a way that shapes your face into a state of genuine unknowing… This is where we find the possibility in food! This is where the (food) magic happens.
So, if this rings true to you, perhaps gnaw on your blankie to muffle the screams that may follow with this next recipe… And then give it a try and watch as your taste buds play catch-up (not to be confused with katsup).
Hot Maple Brussels Sprouts!
Grocery list:
1 lb (450g) Brussels sprouts (about 20): trimmed, halved lengthwise
2tbsp olive oil
Coarse kosher salt
2 tsp maple syrup
¼ tsp cayenne pepper (or a pinch more if you need a punch/sinus clearing…)
1. Spread Brussels sprouts on rimmed baking sheet, drizzle with olive oil and salt.
2. Roast at 200C for 10 minutes, stir, and roast another 10 minutes until lightly browned, tranfer to serving bowl
3. Stir together maple syrup and cayenne, pour over Brussels sprouts, toss well.
Makes 4 side servings, or 1 Brussellsy Feast. Enjoy!
