flailing in my kitchen (v2!)

...and everywhere else in my life
Recent Posts | Read from the beginning | About

Pierogies and Brussels Sprouts

January 19, 2019 1:11 PM

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.

This is the first post with nicer pictures! My sister took this!

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.

I almost always eat with my cheap Asian plates.

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.