Today was like Christmas in June. When I got home from work there was a package at my door. The package was from my parents. They are moving to a much smaller house in a few weeks and they are getting rid of stuff that is no longer useful to them. The box was full of things my mom thought I might like and have use for.
Some new Hull brown drip dishware for my collection.
A few cute knick knacks for my living room because mom knows my thing for frogs and parakeets
The absolutely coolest thing, though, was my baby book and a bunch of memorabilia from my childhood. My mom sent me my baby book.
Wasn’t I a cute little shit?
There were report cards from 1st grade all the way through graduation that confirmed something I always suspected. I have always been really, really good at reading and always sucked at math, except for 11th grade when I sucked at math and American government.
But the coolest thing in a box full of cool things was a note from my grandma Goeser, who passed away when I was 14.
It was so much fun to open this package and look through all the stuff.
Brussels Sprout and Potato Hash
3/4 lb Brussels sprouts
1 russet potato, unpeeled and chopped
1 1/2 TBS chopped fresh
1/4 cup onion, chopped
1 garlic clove, chopped
1/4 cup olive oil
Salt and pepper, to taste
Preheat the oven to 425 degrees. Trim the ends of the Brussels sprouts then halve them and coarsely chop them. Place them in a large bowl. Add the potatoes, thyme, onion, garlic and oil. Stir to combine.
Spread the vegetables in a single layer on a baking sheet. Season with salt and pepper. Roast for 15 minutes, stir them and spread in a single layer again. Drizzle them with more oil if necessary. Roast 15 more minutes or until the vegetables are fork tender.
At this point, I scoop out the amount of vegetables I want to eat and crack two eggs over the top. I continue to roast the vegetables until the eggs are done to my liking. Its usually about 10 minutes. I cool the rest of the vegetables and save them for more breakfasts later in the week.