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 The Humble Brussel Sprout
  BIy Angie Bridges
n all my years cooking, never have I seen such a sad response to a vegetable like the humble Brussel
sprout. These little cabbage-like vegetables are closely related to kale, cauliflower and mustard greens, and they boast high levels of many nutrients and have been linked to several health benefits. However, perhaps you’re like me, and remember them served to you in the 70’s, and 80’s one way: steamed, and bland. They didn’t exactly excite anyone, and I can remember trying to even feed them to our pet dog, who’d turn his nose up too.
Well let me tell you, the Brussel sprout has come back and with a culinary
Flagstone - Continued from page 13
So what’s the solution? Seal water out of the stone. The sealer that works best is a penetrating solexene – a sealer with a small molecule that will penetrate deep into the stone, encapsulating the granules that make up the stone creating many layers of sealant inside the rock. Solexene also dries to a natural color and creates a high surface tension that emulsifies water away. It has a
long life and will not break down in the sun. I believe solexene is the perfect solution for flaking flagstone and I have firsthand knowledge to prove it. I built
vengeance! For a quite a few years now the Brussel sprout has had a spot of honor at our Thanksgiving table-once I learned how to roast and season them different ways and was, I pleased to see them get eaten up every year. This month I’m sharing a recipe that came from that is truly delicious and worthy of your holiday table. I wish you all a blessed Thanksgiving 2019. Ciao for Now, Angie
Cheesy Brussel Sprout Bake
You’ll Need: 5 slices bacon, 3 tbsp. butter, 2 small shallots, minced, 2 lb. Brussels sprouts, halved Kosher salt, 1/2 tsp. cayenne pepper, 3/4 c. heavy cream. 1/2 c. shredded sharp white cheddar, 1/2 c. shredded Gruyère or
two flagstone patios, side by side, with the same stone. I sealed one patio and left the other unsealed. The sealed patio does not saturate water and does not flake. However, the unsealed patio is constantly flaking and pooling. When it gets wet, it stays wet. And as the temperature fluctuates, it flakes.
I hope you find these tips useful. I’d be happy to service your deck and patio today! Just call Barry Hagendorf’s Deck and Patio Care at 210-822-9147 for a free estimate or visit
swiss cheese. (use Gruyere if possible) Directions: Preheat oven to 375°. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat. Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes. Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon. Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn’t golden, switch oven to broil and broil 1 minute.)
Angie Bridges is owner of Copa Wine Bar in
Stone Oak along with
her husband, Jeff Bridges. Angie is also the founder of the Taste of the Northside Fiesta event and is the original Queen of the Vine.
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in Los Angeles and San Antonio, has led to inductions into the San Antonio and Texas Radio Halls of Fame and he is included in the Rock & Roll Hall of Fame as one of the Top 100 Radio Personalities of All-Time.
Sonny Melendrez has been behind a microphone, in front of a camera and on stage since he was a teenager. His commitment to excellence on top rated radio shows, both
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November 2019

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