Brussels sprouts

After over a month in New York, with job hunting and house hunting and discovering a phenomenal city, I have a lot to write about, but for now I'll stick to Brussels sprouts. I was at the McCarren Park Farmers Market yesterday and picked up some super nice sprouts, and cooked them today in a marvelous way that I'd like to share. Together with some carrots, quartered onions, whole garlic cloves and chili peppers, I charred them in olive oil and butter, with some salt and paprika powder. Towards the end I added some Szechuan pepper. Served them on a bed of freekeh, boiled with salt and Old Bay seasoning. It was soo good, the sprouts melting in the mouth. Charring is the key here, way better than boiling or steaming them. Thanks to Brian for the suggestion, I was originally planning on just frying them. That came out of a great brunch at The Diner (where I had scrapple for the first time), with good conversations on food and restaurants.

As for New York, I'm loving every minute of it. Got a job recently, started last week as a Reporting Analyst for J.Crew. It's a temp job through an agency, but still great. Easy commute with two stops on the M line in the Greenwich Village, too.