It’s December 1 which officially kicks off my holiday season. If I start Christmas music before this day, it feels wildly inappropriate. I hold absolutely zero judgement if you’re one of those people who starts in November, or post-Thanksgiving. For me, it’s a personal impossibility to get into the Christmas spirit prior to December. I’ve even tried getting a few decorations out but that has felt unnatural. Not only because I’m not ready, but also because we have a giant hole in our ceiling and frankly, the interior of our house doesn’t feel particularly festive when there’s a home repair to be done. That’s a different (and embarrassing) story for another day.
Speaking of the holiday’s, how was your Thanksgiving? Mine was excellent. Very chill and delicious. We were able to stay home, spend some time with friends and family, and I made the whole meal! It was my first time hosting Thanksgiving and it was the best.
Over the next couple of weeks I’ll be sharing some holiday recipes that you can try for your next holiday gathering, be it a brunch, party, or even Christmas dinner.
These brussels sprouts have been on repeat in our home. My toddler LOVES them, so I’m taking any opportunity give him veggies he will gobble down with no hesitation. If you make them, let me know what you think!
Tahini Orange Dressing
1 orange, juiced
2-3 Tbsp. olive oil
2 Tbsp. tahini
1 tsp. apple cider vinegar
sea salt to taste
- In a bowl, mix together orange juice and apple cider vinegar.
- Add tahini and combine.
- While whisking, slowly add olive oil
- Finish with sea salt to taste.
Fried Brussels Sprouts
4 c. brussels sprouts, stemmed
1 lb. bacon, cooked and drained, reserve fat
- Steam Brussels until tender and bright green.
- Halve the brussels.
- Add bacon fat over medium-high heat in a heavy bottomed skillet.
- Add brussels and flip when first side is browned.
- Chop bacon and add to a bowl with the brussels. Pour tahini sauce over the top and mix well.