Welcome to Lydia McCauley's Garden of Simples Blog

The highest reward for a person's toil is not what they get from it, but what they become by it. - John Ruskin



Lydia McCauley and Kurt Scherer are owners of STONEHOUSE ARTIFACTS, offering Treasures from Colonial India. Online Here.

Our shop is located in Bellingham, Washington. We welcome you to come and visit our small estate, enjoy the grounds and share a cup of Chai.



Tuesday, October 21, 2008

Welcome to Meadow House





Meadow House is where we live. It's an open piece of land that has been a meadow for a long time, oh let's say maybe one hundred years. In the spring time there are myriads of lupin that bloom. In the fall the grasses lose their green and fade to a lovely blond.

It's here that I have learned a little more about Gardening and Soapmaking and Wild Geese that land on the rooftop of Kurt's shop. It's here that I have come to appreciate some quieter pursuits.

I wanted to see how brussel sprouts grew so I planted some in late spring. They are still growing out there in our little garden like baby cabbages on a stock. I've put quite a few bags of them in the freezer. Some people really like their taste. Here's a recipe that we enjoy this time of year.

GOOD AUTUMN BRUSSEL SPROUTS

Ingredients
Sweet onion (Walla Wallas are wonderful)
Brussel sprouts
Extra Virgin Olive Oil
Dark brown sugar (My favorite is BILLINGTON'S Dark Brown Molasses Sugar, which I get at The Community Food Co-op)
Vegetarian sausages (in Bellingham I can only find these at Haggen Foods)
Blue Cheese (The Community Food Co-op in Bellingham carries some wonderful varieties of blue cheese)

Wash and trim some brussel sprouts.
Slice up some sweet onions, say 1/2 a large onion.
Saute the onions with a bit of good quality extra virgin olive oil.
When the onions are soft, add about a tablespoon of the darkest brown sugar that you can find.
Carmelize the onions and add the brussel sprouts to the mix. You can halve the cute little cabbages if you like, up to you.
Cook them a while until they get really green and begin to soften.

Phase two:
Now, here's what we love: BOCA Italian Sausages, which are vegetarian. If yours are frozen, defrost them by putting them in a pan, adding some water, and cooking them on medium heat until the liquid disappears. Now add some olive oil in the pan
and let them brown. Slice them up into 1/2" rounds and let the pieces brown. Try not to eat them all before you continue to the next phase.

Phase three:
Add the sausages to the brussel sprout mix.
Now, add some good quality blue cheese and let it melt as you stir.
Add a little stout beer to the mix if it needs some moistening.

This is an autumn tasting meal that helps us celebrate the intensive beauty of this season.
Serve with rye bread and enjoy some red wine, or dark beer such as Lagunitas Cappucino Stout.
Now all you might desire is a little music to enjoy your meal by.
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