Recipe

During the darkest parts of pandemic lockdown there was not a lot to do or look forward to so I put a lot of time and energy into making elaborate meals entirely from scratch. (It’s on my neverending to-do list for this website to make some sort of photo gallery of all those meals for posterity, but for now here we are.) Now that I have settled into a new(ish) normal(ish), where thankfully there are other things with which to occupy my time than food prep, I have become a bit more of a utilitarian eater, in that I am less concerned with ✨ thoughtful complex flavorful meals that are time-consuming to prepare ✨ and instead more concerned with 🤜 getting sustenance into my gastrointestinal system 🤛....

As an adult I still sometimes have to trick myself into eating my vegetables. I made these roasted 고추장 (gochujang) honey Brussels sprouts yesterday that really did do the trick: 고추장 (gochujang) honey Brussels sprouts Here’s my incredibly imprecise recipe. 고추장 (gochujang) honey Brussels sprouts Brussels sprouts (you could probably do this with carrots also or any vegetable that is good for roasting) Honey (or any kind of sweet nectar—I used maple syrup this time) Lemon (or any kind of citrus/acid) Garlic powder Gochujang Wash your sprouts, cut off the stems, and slice in half the long way (if the bulbous part is a head and the stem is a neck, cut it in a coronal or midline sagittal plane)....