I think I'll sit back and call 2012 a success, since I have discovered that brussels sprouts can in fact be delicious. Black Sheep has a fabulous brussels side, and I ventured a taste of it when there last, and whatdoyouknow, yum! So far, Patrick and I have just tried marinating sprouts in brown sugar with cinnamon and nutmeg (the first time we cooked them for about ten minutes, which wasn't really enough for the taste to seep in -- caramelizing them in the stew for about forty minutes, though, was much more successful). I envision a year of sprouts. Sprouts with sea salt, sprouts with garlic, sprouts with raspberry sauce, sprouts with orange...I declare 2012 to be the Year of the Sprout.
Related reading, mostly because of the pitch: a highly eccentric look into a whole new world of sprout-related pleasure.