I was planning on getting my fitness on before lunch but all this happened.
Christmas vomited up all over my kitchen.
All the commotion around my house was really distracting so I decided to get a load of laundry done and read about a billion blogs.
And FYI watching my Dad take down our big Christmas lights on our roof was pretty hysterical since he tries to do as little work as possible which leads to him standing at the end of the roof and yanking the strands as hard as he can so they fall off the entire roof in one try. It never works, but he tries relentlessly.
All of these pictures turned out blurry. Anyways, for lunch I had some roasted Brussels sprouts (Ina Garten’s way) and a turkey sandwich on Rudi’s bread with spicy mustard, turkey breast and some spring mix baby lettuces.
My version of Ina Garten’s Roasted Brussels Sprouts
- burssels sprouts, cleaned and halved or quartered
- evoo for drizzling
- salt
- black pepper
- garlic powder
Lay the cleaned and halved brussels onto a baking sheet lined with tin foil
Drizzle evoo over the halved brussels
Sprinkle salt, pepper and garlic over the top. Pop the pan into a 400 degree preheated oven and bake for about 25 minutes.
