Brussel sprouts aren't actually gross.

Who knew, eh?

So as you know, when you get a lovely bountiful basket filled with delicious fruits and veggies you occasionally end up with weird melons you've never heard of or vegetables you haven't actually ever eaten in your life and could possibly be allergic to... Nevertheless, as a recipient of some fine looking Brussels sprouts I considered them a challenge! So I found this recipe, followed it, and discovered that Brussels sprouts aren't as gross as you've always heard (unless overcooked, then they are yucky).

Take it away Martha Stewart...

Sauteed Brussels Sprouts

This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.

Everyday Food, November 2009

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
• Coarse salt and ground pepper
• 2 tablespoons fresh lemon juice

Directions

1. In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.

DEEP. DARK. Chocolate cookies.

Well, I guess you could say me and Todd are pretty domestic. These are gluten and dairy-free, which means I can eat them. For those of you who don't  know yet, I've been "diagnosed" with a dairy and a gluten allergy. For those of you who also don't know yet, Todd is an eligible bachelor and very domestic. Anyways, we haven't actually eaten the baked ones yet cause they're not done, but the batter is really really X1209578709856382 delicious.

And we got the recipe from pinterest who got it from  http://www.divine-baking.com/2011/04/deep-dark-chocolate-cookies.html#more .

Deep Dark Chocolate Cookies

Adapted From Epicurious

Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided 
3 large egg whites, room temperature 
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder 
1 tablespoon cornstarch 
1/4 teaspoon salt

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme.

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. 

Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.

Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Yield: Makes about 18

** Update: We just ate them. And I think this allergy is going to be alright. Need I say more?