I Hate Being Late + Roasted Brussel Sprouts
If there's one thing that drives me crazy about myself, it's my judgement of timeliness. I hate being late and I feel like I try so hard to be on time. But then I'm not.
So I think I've come to a couple conclusions about this. I have three children. Getting them ready consistently takes twice as long as I think it will. I need to adjust my start time (even if it seems SO early to start the process...which I do think).
I need to walk away from the house mess. I like to leave with things picked up and put away. I need to forget about that and step out the door. The multi-tasking is what's killing me. I shouldn't put on my shoes, throw diapers away, and rinse the breakfast dishes all at the same time. Just put your shoes on. Those extra minutes are what's eating at you. Well, me.
Lay out clothes the night before and don't come downstairs until I'm dressed. Inevitably, if I come down pajama-clad, I think I have enough time to unload the clean dishes, check email, and maybe even get myself breakfast. If I got up earlier (which might also be a key, but I kinda don't want to), that would be doable. If I keep with my current wake time, I can't let myself do anything until I'm totally ready to go.
The other plus to thinking about clothes the night before is I avoid the jeans and t-shirt approach that happens in 30 second dressing options. Not that it's bad, just that it's nice to feel put together sometimes. Jeans and t-shirt still can look hot. ;)
I have been saying "shoes on" to the kids when we have 15 minutes to be there. I need to say that at 25 minutes so we actually pull out of the drive way at the 15. Anyone have kids that actually do that the first time you ask them?!
And my attitude? So much more patient when I'm relaxed and in control of the time. I want to help my kids rather then get frustrated they didn't listen for the 3rd time. I want to have conversation in the car rather than drown it out with music; trying to recoup some inner control. It makes things easier when I'm on time. It makes them calm and even more fun. That sounds weird, but I think it's because in those moments I feel relaxed and positive.
Are there last minute blow-outs and nose bleeds and backpacks forgotten? Yes, but if I prepare to leave on time, then those unpredictable times don't hurt the clock as bad as they would have before.
Does anyone else have this same issue? Have you overcome it? What do you do to keep yourself on time?
Okay, okay. And just because you were dying for brussel sprouts today. Here they are.
I've never loved brussel sprouts and don't even know if I had them as a kid, but this is the first way I've enjoyed them. Honestly. So if you're not a brussel lover, this might be a good one for you.
Roasted Brussel Sprouts
With Dijon, Walnuts, & Crisp Crumbs
From Fine Cooking Magazine: Cook Fresh Winter 2013
1/4 cup plus 1 Tbsp extra virgin olive oil
2 Tbsp dijon mustard
1 tsp worcestershire sauce
1/2 tsp caraway seeds, toasted lightly and crushed (I didn't have these and mine tasted good still)
salt and pepper
2 lb brussel sprouts, ends trimmed, cut through the core into quarters
1 Tbsp unsalted butter
1 cup coarse fresh breadcrumbs (I used Panko - you use gluten free bread as well OR omit all together)
1/2 cup chopped walnuts
Position racks in the top and bottom thirds of the oven and heat the oven to 400. Line 2 rimmed baking sheets with parchment paper.
In a large bowl, whisk 1/4 cup of the olive oil (I used about 1/8 cup) with the mustard, worcestershire sauce, caraway seeds, 1/2 tsp salt, and about 1/8 tsp pepper. Add the brussel sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on the 2 baking sheets.
Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20-25 minutes (if your oven heat is uneven, rotate the pans midway through cooking).
While the sprouts are roasting, make the topping. Line a plate with 2 layers of paper towels. Heat the remaining 1 Tbsp oil with the butter in a medium skillet over medium-high heat. When the butter has stopped foaming, add the breadcrumbs all at once; toss to coat. Reduce the heat to medium, add the walnuts and 1/4 tsp salt, and cook, stirring constantly, until the crumbs are browned and slightly crisp and the nuts are golden, 4-6 minutes. (The crumbs will start to sound "scratchy" as they get crisp." Dump the breadcrumb mixture onto the paper towels to drain the oil.
Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.
**I did try this recipe with the written ingredients, but I would like to try again using coconut oil instead of olive oil. Also, for the topping, simply sprinkling roasted chopped walnuts or any nut of choice would be a great addition; leaving out the bread and oil.