Get a load of how grown up I am.
Not only did I successfully host an impromptu dinner party this weekend, but I also did our taxes.
Not at the same time, I’m not a total masochist. However, I successfully did 1/2 of these things without shedding a single tear.
Dinner parties are ~kind of~ becoming my thing. They give me an excuse to wear my cute aprons and cook in heels, empowering me to the core. It’s also nice to eat on real dishes vs. the tupperware I’m accustomed. Now if we could just do away with the conversation portion of the evening, I’d really be in my element.
Taxes weren’t too bad either. Until I got to the end, convinced myself I typed a number in wrong 83 screens back, googled likelihood of jail time for incorrect tax return (mixed reviews), went back 83 screens & quadruple checked all of the numbers (typed correctly the first time), called my dad to hyperventilate, clicked “file,” put head in hands & prayed that the Lord be swift in determining my fate.
Would like to have you all over for a dinner party on April 15th.
Time: 30 minutes (prep + cooking) | Serves: 3-4
- 1 lb. of brussels sprouts, washed + ugly leaves removed
- 1/4 cup of walnuts, toasted
- Juice + zest of 1/2 a lemon
- 1/3 cup of raw almonds
- 2 tbsp. of garlic, minced
- 1 tbsp. of dijon mustard
- 1 tsp. of rice vinegar
- 1 tbsp. capers
- 1/4 cup of olive oil
- 1/2 tsp of crushed red pepper
- S+P, to taste
- Soak almonds in 1/3 cup of hot water for 15 minutes
- Add almonds + soaked water + garlic + dijon mustard + rice vinegar + capers + olive oil + juice of 1/2 a lemon + S+P to a food processor and process until smooth + creamy
- Meanwhile shred brussels sprouts using a cheese grater (yeah, I said it!) into a large bowl
- Add toasted walnuts + crushed red pepper + plenty of S+P + lemon zest to sprouts + mix up
- Drizzle dressing as desired
- Serve chilled (salad doesn’t keep, but dressing does!)
- Brag to all who will listen about the light salad you’ve eaten + how you are the picture of health + fitness
Dressing from Thug Kitchen!