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December 06, 2013


Thieves strip entire field of Brussel sprouts from nun’s Wicklow farm

(Thanks to Poker)


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Brussels sprouts, with an 's' -- c'mon now, peoples.

There is no handbasket big enough or fast enough for those who would steal from nuns.

They spell differently over there, Head' ... gotta give 'em sum slack ... oops ... goutta giuve 'eum suum slauck ...

Going to hell.

I hate when both "strip" and "nuns" are in the same sentence. I don't know what to do with the thoughts that come into my head.

“We were up there yesterday admiring the Brussels sprouts which we have on an eighth of an acre.”

I can honestly say that I have never admired a Brussels sprout. Blech! As for the people that took them, string 'em up.

I don't know what you have against them, Cindy. They are the perfect vegetable.

I understand that a nearby municipal garden was almost put out of business by thieves taking leeks.

We lost the entire crop in our small garden once to a guy from the old folk's retirement home behind our house.
He put most of it in a box in their common room and became a hero.
Robin Hood, taking from someone who would have given it to them if they'd only asked.

Keep an eye out...They'll have to steal a whole truck of butter next.

Elon they may be the perfect vegetable but I just can't eat them. I spent many Sunday dinners sitting by myself at the table while my mother begged me to eat just one. I found out later that my brother put them in his pockets so he wouldn't have to eat them. My mom found out when he forgot to empty them and she was doing laundry.

Thank God they left the all the other inedible vegetables.

every dang thnsgiving I have to pretend to like BS, foul lil swamp plant. Still stealing them from nuns whooa, there is a special place coming for you scum.

Yeah, nothing lower than a Brussel(s) rustler.

Bad Brussels sprouts are, indeed, bad but good ones are great!

Recipe from your local pastry chef:

Preheat oven to 350 degrees. In a bowl of cold water, allow brussel sprouts to soak for a few minutes, then carefully rinse them (the sprouts can sometimes contain sand or grit).

Toss the freshly cleaned sprouts in another bowl with some olive oil, cracked black pepper and coarse/sea salt. Spread sprouts on a cookie sheet, and roast them 20-25 minutes or until browned, turning them over so they brown evenly.

Serve immediately, or allow to cool, and store 'em covered in the fridge for 24 hours before reheating.

The resulting caramelization makes these the YUMMIEST veggies you will ever have; the nutty taste is nothing like the yucky brussel sprouts that were forced on ya as a kid. You may thank me later.

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