You may notice there are no hashtags in my post title. That’s because I’m not using or sharing on Twitter anymore. I expect a “cease and desist from ceasing and desisting” letter from Musk’s lawyers daily.
ANYWAY, I made this for supper last night.
The “chicken” Parmesan is a vegan breaded “chicken” patty placed in an oiled oven-safe vessel; thickly sprinkled with vegan Parmesan, spaghetti sauce, Italian herbs, and vegan mozzarella. baked it at 375 F (190.5 C) for eighteen minutes.
Upon reflection, I should have put the mozzarella on toward the end, because it didn’t melt as it did before but cooked in situ. Still good, but melty is usually better.
I marinated the fresh Brussels sprouts in honey, sherry, fines herbes and herbes de Provence, salt, and pepper. Oh, and sesame seeds.
Spread them out on a lined sheet pan in a single layer and cooked for 20 minutes at 425F (218 C). I wish I had left them in longer so they’d char and crisp up. Still good, though.
A WRITING PROMPT FROM ME TO YOU: Vain regrets from which one learns.