My Little Cabbages
b"This is one of those you love them or you hate them kind of things.\\n\\n\\n\\nWe happen to love them and this time we're talking about Brussels sprouts.\\n\\n\\n\\nNow before you go all postal about these little gems...give us just a few minutes and then you might want to give them a shot. I mean, that is if you think you hate them.\\n\\n\\n\\nAs with most foods people think they hate, you have to know how to treat these little buggers or you're right, they are gross. You can't boil them beyond recognition and expect them (or anything else) to taste good.\\n\\n\\n\\nSo listen to us (I've remembered the highlights this time) and then decide.\\n\\n\\n\\nBut first, a recipe. This combines things that you might actually like with the sprouts to create something new! And here it is. Thanks to Bon Appetit from years ago.\\n\\n\\n\\nBrussels Sprouts, Bacon and Raisins\\n\\n\\n\\nServes 4\\n\\n\\n\\n2 thick slices bacon, sliced into lardons about \\xbc\\u201d wide\\n\\n\\n\\n4 cups Brussels sprouts (about 1 lb), trimmed and halved\\n\\n\\n\\nKosher salt and freshly ground black pepper\\n\\n\\n\\n\\xbc cup golden raisins (can substitute dried or fresh figs, use 4 \\u2013 6, cut into quarters)\\n\\n\\n\\n1 medium shallot, finely sliced\\n\\n\\n\\n1 tbsp unsalted butter\\n\\n\\n\\n\\xbd cup chicken broth\\n\\n\\n\\n2 tbsp apple cider vinegar\\n\\n\\n\\nHeat a heavy saut\\xe9 pan over medium heat. \\xa0Add bacon and cook until crisp, about 5 minutes. \\xa0Transfer bacon to paper towels to drain.\\xa0 Set aside pan with bacon fat.\\n\\n\\n\\nBring a large pot of water to boil.\\xa0 Add Brussels sprouts and blanch for 2 minutes until tender but still bright green.\\xa0 Drain. \\xa0Add sliced shallot and Brussels sprouts to bacon fat.\\xa0 Season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. \\xa0\\xa0Add broth and raisins to pan and bring to a boil, scraping up browned bits. \\xa0Reduce heat to medium-low and simmer until broth has almost evaporated.\\xa0 Stir in vinegar, butter and crumbled bacon. Season to taste with salt and pepper.\\n\\n\\n\\nNow let's hit the highlights:\\n\\n\\n\\n03:20 - Natalia is weird (but we already knew that)\\n\\n\\n\\n05:30 - Why we think you don't like them\\n\\n\\n\\n07:05 - Please blanch them\\n\\n\\n\\n11:05 - 20 Brussels Sprouts Recipes from The Kitchn\\n\\n\\n\\n15:20 - Trader Joe's wine and yes, we know this has nothing to do with vegetables\\n\\n\\n\\n19:26 - The size of your sprouts\\n\\n\\n\\nWe've been having better luck with our podcast showing up when it's supposed to so fingers crossed.\\n\\n\\n\\nYou should be able to find us all over the place.\\n\\n\\n\\nListen on your favorite podcatcher, we\\u2019re probably there, even on Alexa! We\\u2019re on Apple Podcasts, Spotify, Stitcher, Google Play and, of course, here, AND, you can take us on the road anytime you like!\\n\\n\\n\\nWe love and appreciate you guys. Keep listening, hang in there. And, hopefully, the publishing gods will provide."