On this miserable stormy, rainy day here in Rhode Island, I thought I’d share Banjo Man’s latest recipe.

It was actually delicious.

Sound the trumpets.

We’ve been cleaning out cookbooks, of which I have many, having belonged to the mail-order cookbook club (similar to the Columbia Records club back in the 1970’s).  In my remote little home, a new cookbook was the most wonderful thing to receive in the mail.

But times change, as do appetites and time and energy.  So old, unused-for 20-years cookbooks were donated to the library book sale.  We also found various cooking magazines, which Banjo Man dearly loved to buy.  Before he got rid of them he tore out this recipe from “Eating Well”, November/December 2008.

I will be honest here.  I do not like it when Banjo Man discovers a recipe and wants one of us to make it.  It annoys me in so many ways–and I will not reveal them now (aren’t you glad?).

But on Sunday I was suffering with allergies (to dust!!) after cleaning the basement for two days.  I was clutching a box of tissues and curled up on the couch when my ever energetic husband came upstairs with a new recipe.

Jesus, give me strength.

“I went through all the magazines before I threw them away,” he confessed.  “You don’t have to get up, except to fry the steaks.  I’ll make it myself.”

I liked the “you don’t have to get up” part, because I wasn’t going to anyway.

So off to the kitchen he went.  There was lots of banging and frying and clattering of bowls.

And the results?  It was actually delicious!  Who knew?

BRUSSELS SPROUTS WITH BACON-HORSERADISH CREAM

1 1/2 pounds Brussels sprouts, trimmed and halved
4 strips bacon, cooked crisp and finely chopped
1/4 cup sour cream
2 tsp prepared horseradish
1/4 tsp salt
1/8 tsp black pepper

Steam the sprouts until tender, 6-8 minutes.  Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl.  When the sprouts are cooked, put them in the bowl and toss to coat.  Makes 6 servings, 1 cup each–but we ate a lot more than that.  Next time I’ll double the recipe and figure that’s enough for 4-6 people.  Or great leftovers!

So there you go.  Give Banjo Man credit for his first culinary success!