I was going to write an elaborate review of a renown pizza restaurant that I recently visited as today’s post but couldn’t bring myself to do it. My mind is a bit preoccupied right now because I’m flying out to Paris – which is like, my favorite place in the world – tomorrow night. I know, I know, I should be jumping-up-and-down, can’t-keep-my-pants-on, bragging-like-an-***hole, excited right now. But instead, I am nervous and a little scared. This is the first time I’ll be flying by myself, and to a foreign country, at that. Hopefully my nerves will calm as soon as I land across the ocean and this turns out to be as fantastic a trip as I originally anticipated.

There will be no new posts for the next 12 days or so, but follow me on Twitter, Instagram and Facebook for updates!

Here is a simple, healthy, vegan recipe for Brussels sprouts that is inspired by, oddly enough, the Provencal-style roasted potatoes at Home/made in Red Hook.

(Yield: 4 servings)

Ingredients:

1 lb Brussels sprouts

3 tbsp olive oil

1 tsp dried thyme

8 garlic cloves with skins intact

1/2 tsp salt + 1/2 tsp pepper

Procedure: Heat oven to 400F. Wash sprouts and pat dry. Trim bottoms, peel off outer layer and cut in half lenghtwise. Scatter onto baking sheet and toss with remaining ingredients. Roast 35-40 min, flipping twice while roasting, until sprouts are brown on the outside and mushy on the inside. Serve hot.