I'm exhausted. My company had their semi-annual company meetings this past week, and even though I'm pretty sure I had about 8 hours of sleep each night, I feel incredibly sleep deprived. I ate nothing but hotel and restaurant food all week, which makes my body feel really weird. I don't know how I went most of college only eating out.
Anyway, I needed to do some real cooking on Friday night. I had bacon that had been sitting in the fridge for a week, so naturally I decided to cook brussels sprouts. I actually had brussels sprouts the day before at Altius, but they were so crispy and salty I was practically eating potato chips. I decided to cook Jessica Gavin's Sauteed Brussels Sprouts with Bacon.
I skipped the breadcrumb step out of laziness. I also doubled the amount of bacon because that's just how much I had on hand. And I replaced shallots with red onions. Can you believe one red onion at Giant Eagle costs more than a whole bag of red onions at Aldi? I don't even want to think about how much a shallot costs. Also onions are delicious and you can never have too many onions in your dish.
Brussels sprouts aren't exactly a meal in itself, but I didn't want to do that much cooking, so I decided to be half lazy and buy pierogies from Whole Foods. My absolute favorite pierogies are Gosia's Pierogies, and I used to frequently buy their frozen packs at a local farmer's market. Every single year they've increased their prices, so much so that now they're the same price as the pierogies in Whole Foods.
The pierogies were just OK. My sister isn't a fan of starch inside starch, so next time we'll go with a less traditional filling. I cut up and sauteed a whole onion to go with them, but it wasn't enough. Two onions next time.