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
Ingredients:
- 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
How to:
- 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!
Emerging Adult Eats 
Love brussel sprouts! They are so yummy and versatile in the way you can cook with them! ✔️😍💚👍💪🌿
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I know, right?! This was my first experience leaving them totally raw and it was refreshing!
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I’m quite shocked, to be truthful …. you don’t cook EVERY meal in heels and a pretty apron and you don’t eat EVERY morsel you lovingly create for Garr on finest porcelain – mortifying …. 😂
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Honestly, I’m ashamed of myself.
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A clever use of the sprouts, loving it! No tax return in Ireland ( unless you have a business or actually want to… Why?) Ok, my birthday is on the 18th, so I’ll try to make it to the party 😀 😀 😀
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Hahahahah love the “or actually want to….” part
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😉 😀
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This looks delicious! And it’s definitely inspiring me to have more dinner parties – or at least invite some people over for the evening meal more often 🙂
As someone who’s done my own taxes, it’s usually way easier than it seems – and so you feel like you did something wrong, but you probably didn’t! Also, if it’s an honest mistake, I’m sure you have nothing to worry about.
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PLEASE have more dinner parties! They are good for the soul, I’m convinced.
& that’s EXACTLY what I go through with taxes. I’m like, wait, that’s all? I missed something, I DEFINITELY missed something. LOL glad I’m not alone!
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What is this fascination with Brussels Sprouts? I mean, these things taste nasty and I’m quite certain I’m not the only one who believes this. I’ve not seen poll results but I’m guessing even the Belgians don’t like these effin things, and they gave em their name. Nevertheless, the salad looks good but when you make it for me might you use Napa Cabbage instead? It actually tastes good.
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Remember that time I begged you to try my brussels sprouts at Christmas dinner and you took a single bite of one and gagged? Fond memories.
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Great idea for Brussels sprouts. I am really inspired. Definitely going to try this. Seriously impressed with cooking in heels. I start out with good intentions but end up kicking them off I need to start serious heel training!, I can do the aprons though lol
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Brussels sprouts are a much maligned little vegetable. When treated with kindness and respect they will reward you greatly. Fantastic baked with cauliflower, chickpeas and spices, brilliant shredded in a stir fry and wonderful in a salad (and what a great salad this is, Rachel!). But, whatever you do, don’t, don’t, don’t ever boil them until they turn grey – a memory etched in many people’s minds.
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