What's that? You wouldn't think of your daughter-in-law when you see stalks of brussels sprouts at the farmers market? Well, good thing you're not my mother-in-law, then.
A. forgot about the stalk in his car until today. Luckily, brussels sprouts on the stalk are extremely hardy and can sit quite happily in a cold car for three days without any issues.
Brussels sprouts stalks look really weird. I always think they look like little alien heads popping out.
Were I the crafty sort, I feel sure I could make an excellent Halloween decoration from this. But I'm not crafty, so we'll just eat them instead.
I cut off all the alien heads and have them soaking in salt water right now (to draw out any cabbage moth worms that might have taken up residence). I don't know how I'll cook them yet. I have some ham stock going on the stove at this very moment, which seems to be a natural partner to anything cabbage-y.
Roasted is of course the most popular method of cooking brussels sprouts at the moment. That's good, too. The best brussels sprouts I have ever cooked (and eaten) involved shallots, bacon, and heavy cream--and how could it not be a winner with those ingredients, right?--all of which I happen to have on hand.
So many options, so many delicious aliens awaiting consumption.