fullBrussels sprouts are a recent discovery for me, only within the last few years -- there's a restaurant in San Francisco that makes them when they're in season, and the first time I was there with friends and we ordered them, we ended up having to get a second bath, they were so good. But it was only last winter that I decided to take a hand at cooking them myself, and so far it's been a resounding success. I only wish we could get good ones all year; I don't like very many vegetables, so finding a new one I can happily eat is always a victory.
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