January 11, 2012


Two staples in our house: banana bread, and roasted brussels sprouts. Before and after. Almost time-lapse foodtography.

I blame the former's long-standing popularity on my refusal to eat bananas that aren't green, and the latter's intense newfound popularity on Lauren, who introduced me to them.

And just so you don't embarrass yourself, like I did: brussels sprouts, not brussel sprouts. Brussels. Sssss. Mmmm.

I loosely follow this recipe for the banana bread. And the brussels don't really need a recipe: they just need to be halved, oiled, seasoned, and roasted to near-death. Sssss. Mmmm.