There is a particular feeling of being on a roller coaster, on the first ascent. That feeling of you know what’s coming and your nerves start to kick in. You start questioning why the hell you got on the ride in the first place, why your friends think it’s cool to watch you squirm, and what happens once you reach the top. That feeling of, “oh no, I don’t think I can do this” sets in but unfortunately you are already strapped in and not getting off the ride.
I sometimes feel like this is my daily life.
M and I have had numerous conversations about moving into a new point in our lives where we are doing things that mean something. We’re working with others, we’re branching out of our comfort zone, and we’re putting one foot infront of the other. Some days it is exhilarating, some days it’s almost debilitating. Those days are the ones where that feeling of the roller coaster ascent sets in. Where I occasionally think I would prefer to work a job that I can leave behind once the day is done and that doesn’t come with extreme failure ramifications like lawsuits.
But then the next day comes and I continue to put one foot infront of the other because if I let the chance of failure stop me from trying, that’s a bigger failure than actually failing.
For those times I get that feeling, I turn to comfort food. I love a big bowl of mac and cheese but as I continue to work my way towards even healthier options, I figured it was time to wean myself away from pasta (except for homemade pasta). This dish is chocked full of goodness with a bit of cheese to make it still feel all warm and cozy (sorry, I’m not giving up my cheese yet). Melissa sent me a link to this recipe, then she made it, and then I couldn’t resist not making something similar. Soon we’ll be moving on to asparagus and rhubarb but for right now, I’m happily eating my way through the last of the winter produce. I do love Brussels Sprouts.
- ½ lb brussel sprouts
- ½ tablespoon olive oil
- 1 cup cooked millet
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 tablespoons whole wheat flour
- ¾ cup milk, I prefer whole but others would work.
- ¼ teaspoon salt
- ½ teaspoon thyme
- 1 cup shredded cheddar cheese
- Preheat oven to 400˚.
- Halve or quarter brussel spouts, tos with ½ tablespoon of olive oil, and roast until tender and lightly brown, 20-30 minutes.
- Once brussels sprouts are almost ready, melt butter over medium heat. Add minced garlic and cook for one minute, whisk in flour and cook for one more minute.
- Whisk in milk, salt, and thyme. Continue to heat and whisk mixture until it thickens. Once mixture starts to boil and has thickened, remove from heat and stir in ¾ cup cheese. Toss together cooked millet, roasted brussel sprouts, and cheese mixture. Pour into a small baking dish and sprinkle remaining ¼ cup of cheese on top. Return to oven and bake for another 15-20 minutes, or until cheese is bubbly and browning.
*adapted from Veggie and the Beast