by Jennifer
6/9 Update
June 9, 2009 in General by Jennifer
Hi Everyone,
For those of you who forgot, please bring your food journal on Thursday. I am working on obtaining a rain-out location for times like today when thunder/lightning impose certain hazards. Please be patient!
For the 515pm bootcampers: I am going to extend this Thursday’s camp by 10 minutes, be ready for a bonus surprise. 
For the 630pm bootcampers: Since we missed today’s boot camp, I am rescheduling for next Wednesday, June 17 at 630pm.
Thank you!
Thanks Jen!! You are awesome!!!!!!!!!!!
Jen – Ant has basketball practice so I can’t stay any later than 6:15pm. Thanks for the encouragement on Tuesday. Needed it! I am honing in on my diet and making positive changes. See you tonite!
RAIN RAIN GO AWAY!
OK, here it is, the brussel sprout recipe for haters (like me!) who want to like them because they’re so healthy. I tried it just because Rosemary likes them and I wanted to fix them for dinner one night, now I’m a convert!
Balsamic-Glazed Brussels Sprouts
- serves 2 as a side -
Ingredients
2 cups Brussels sprouts, cut in half lengthwise
3 tablespoons olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
Procedure
1. Preheat the oven to 400°F.
2. Gently heat the oil in a cast iron skillet, then add the sprouts, cut-side down. Cook without moving until they brown nicely and develop a crust. This is where the flavor happens.
3. Transfer the skillet to the oven and roast for 4 minutes.
4. Remove from the oven and, using tongs, turn each sprout over carefully onto its back. Add the balsamic vinegar to deglaze, gently shaking and tossing the skillet until there is no excess vinegar in the pan. Season to taste with salt and pepper, and serve immediately.
YUM!! I will definitely be trying these soon
Thanks Rick!