Good morning, world! I know it won’t probably be morning (or quite-so-early morning by the time you read this). I’m writing this at 6 am on a Saturday, and I feel like I’m the only one awake it the city. It’s actually strange to have such quiet, because we have a very full apartment.
My friend Marnie is staying with us this weekend with her two little sweeties, 4 years old and 3 months old. So that makes 7 humans and a big dog in our 2-bedroom unit. And there is nothing that makes me happier. I could easily squeeze more in – we still have two unoccupied sofas and a camping mattress available!
That’s actually why I put my kids together in the same room from the time baby Everett was 6 months old. I want them to get used to sharing space. And if we continue living in small (cozy?) homes, I want to always prioritize a place for office/guest room. I think even if we decided to have more babies, I’d just keep cramming them into the “kids’ room”. (But that’s not an actual discussion, mom, put down the phone.)
If there is the tiniest silver lining to living far from where you grew up, or having close friends in other cities, it would be this: whenever we do see each other, we all stay together under the same roof and have lots of quality time in a way that people who live in the same city don’t. Breakfasts at home and late-night chats and hours and hours of sofa time with cups of tea and magazines. It’s my favourite.
I don’t think there’s anything more comforting than a home full of voices and people lounging and mouths to feed. It’s something that I feel grateful for, that I get to have so many visitors and sleepovers.
I made this brussels sprout pizza/flatbread for book club a few weeks ago (which is more of a cook club because half of us never read the book – but there’s always food!). I’m sharing because I think it makes a great fall appetizer – blue cheese, bacon, pears, dates and crispy brussels sprouts with a drizzle of sticky balsamic reduction. The only thing I might do differently is double the sprouts, because everyone loved them.
Pear, Bacon, Crispy Brussels Sprouts & Blue Cheese Pizza
- 1 lb pizza dough I use this a grapefruit-sized piece of this recipe: http://foodess.com/artisan-bread-in-five-minutes/
- 4 tbsp olive oil divided use
- 3 heaping tablespoons crumbled blue cheese divided use
- 1 ripe pear cored, thinly sliced
- 4 slices bacon
- 6 brussels sprouts
- 5 soft dates coarsely chopped
- flaky salt
- Balsamic reduction optional
- Preheat oven to 450ºF. Position rack on the lowest position. Roll out dough on a well-floured surface and transfer to a parchment-lined 9x13" baking sheet. (I roll it up on a rolling pin to transfer it, using lots of flour.)
- Drizzle 3 tablespoons of the olive oil over dough. Top with sliced pear, then sprinkle with 2 tablespoonfuls of the blue cheese and chopped dates. Bake 10 minutes.
- Meanwhile, cook bacon in a frying pan or microwave until just starting to crisp; drain on paper towels. Separate leaves from brussels sprounts and toss with remaining olive oil and a pinch of salt.
- Top flatbread with brussels sprout leaves and bacon. Cook 6-8 minutes more, until crust is golden and sprouts and bacon are crisp. Sprinkle with remaining blue cheese, a sprinkle of flaky salt and a drizzle of balsamic reduction, if desired.
Last Updated on May 30, 2023 by Jennifer Pallian BSc, RD