"Jacquie" > wrote in message
news
> When we lived in England in "75" my neighbor grew Brussels sprouts and
> always shared...She would come over with a stalk of them...they were
> really good, fresh off the stalk steamed and smothered with butter and a
> bit of salt...that was a meal for me...since no one else liked them
>

I buy them at a local market that has VERY fresh produce. I peel off any
bruised leaves on the outside, and cut them in half, lengthwise. I simmer
them in a small amount of water, so they steam, rather than boil.... then I
add salt, pepper, butter and squeeze about a half a lemon over them. Toss
and serve. They are delicious that way.

Overcooking ruins them. They turn cabbagey tasting. This is why I cut
them in half, so they cook quickly and evenly and I can shut off the flame
when they are just right. Also if they are not really fresh, I will pass
on them. A good clue is to notice if there ARE very many bruised or dry
looking leaves on the outside, or also if the color is off at all. Any
yellowing, or bruises, or dry looking leaves, don't bother buying them.

--
Best Regards,
Evelyn

In the stony fastness of the mountains there is a strange market, where one
may barter the vortex of life for boundless bliss. - Milarepa