Happy Thanksgiving week!

It seems like everyone I’ve talked to is just eager to finish up work before taking the rest of the week off. I’ve also been running around doing errands and tying up loose ends with work before the Thanksgiving cooking madness begins. This year I’m visiting a close college friend in Nashville, and she has tasked me with helping her plan the big turkey day feast.

There are some picky eaters in the group, so menu planning is a little tricky, but fortunately we seem to all agree on brussels sprouts. Which is a good thing, because brussels sprouts gets a bad rap from many people who were used to eating them steamed or boiled to mush when they were children, and as adults still have a prejudice against them. I grew up in a Chinese family, so I was spared from eating mushy brussels sprouts as a kid. So when I tried them for the first time in my 20s at a restaurant, roasted with beautiful crispy leaves, I was instantly hooked.