When it comes to holiday dinners, I tend to make allowances. You know…in terms of butter consumption.
I pinky-swear-with-a-cherry-on-top that if you come over for dinner on a random Tuesday, you will never ever find me just throwing a stick of butter into whatever it is I’m making. But on a high holy day like Thanksgiving or Christmas or my birthday…you should be concerned for your arteries. Really. I take no prisoners.
The way I see it, is that it’s one day. ONE. So how much damage can you really do?
(Especially when you are utterly convinced that pie crust taste testing calories don’t count. SHHHH. Just go with it.)
And, well, let’s be honest. Most people are not psycho-vegetable-freaks like you are. They are not going to moan in a guttural, almost animalistic, borderline-perverse way when digging into a salad, no matter how good it is. But hand them a bowl of maple-bourbon-espresso glazed sweet potatoes? I can’t even tell you the words and sounds that will come out of their mouths because they are just totally inappropriate for this here blog. And given some of the things I write…that’s saying something.
Then, of course, along came these brussels sprouts, which threw a wrench in all of my best-laid predictions when my sister popped one into her mouth before dinner and proceeded to walk around the kitchen professing her deep-seated affection for them. It was totally a #cardworthy moment, that’s for damn sure.
(Especially when you ignore the fact that my brother, in counterpoint, kept bemoaning the fate of the poor pomegranate arils that had been “defiled” by their proximity to the mini cabbages. Eh, you can’t win ’em all.)
The holidays are absolutely chock full of moments like this…moments that you want to capture on film to be remembered fifty years from now when you are absolutely convinced that your brother will have finally come around to this whole green vegetable thing.
This weekend, I went to a Food Bloggers’ Thanksgiving, hosted by the lovely and adorable Cate to learn how Shutterfly can help you memorialize moments like these. On their site, they have awesome photography tips, holiday card tips, and family photo ideas which are perfect for those of us who need a little push in the right direction this holiday season. They are also hosting a CardWorthy Photo Contest on their facebook page from now until December 9th. You can upload a photo into one of their (adorable) 2012 holiday cards to enter, and there is a new theme every week. The grand prize is a dream trip for a family of four (the winner chooses the destination!). The first place winner will receive $500 in Shutterfly credit, second place will receive $250 in Shutterfly credit, and third place will receive $150 in Shutterfly credit.
The folks over at Shutterfly have also been kind enough to offer up a $50 Shutterfly promotional code to one of YOU!! All you have to do to enter is leave a comment sharing your favorite Shutterfly product. For more entries, you can tweet this post with the hashtag #Cardworthy or pin this post and comment that you’ve done so. Or follow me on Twitter or Pinterest (username = joanneeatswell) and tell me that you’ve done so. OR follow Shutterfly on Twitter, Pinterest, Facebook, Google Plus, Instagram, or their blog and leave a comment telling me that you’ve done so. The giveaway ends next Monday, December 3rd!
Also, I want to get things rolling for this week’s 12 Weeks of Winter Squash, cohosted with the lovely Heather of Girlichef!! I won’t have a winter squash post until the end of the week but I wanted you guys to have the chance to link up whatever you’ve made!
Roasted Brussels Sprouts with Pomegranates
Serves 6-8, adapted from Tyler Florence
- 2 lb brussels sprouts, trimmed and halved (I didn’t halve mine, but think they would be better this way)
- 2 tbsp olive oil
- salt and pepper, to taste
- 3 tbsp pomegranate molasses
- seeds from 1 pomegranate
- 1 lime, finely zested
- 1 tbsp finely grated orange zest
- Preheat the oven to 375.
- Place the brussels sprouts in a medium roasting pan. Toss with the olive oil and season with salt and pepper. Roast for 20 minutes. Toss the brussels sprouts with the pomegranate molasses. Roast for another 10 minutes or until tender.
- Transfer the sprouts to a large bowl. Toss with the pomegranate seeds, lime zest, and orange zest.