Mean, mean, mean, mean, mean.

I started-in early this morning on dear old son. Cullen is my step-son, and even though I love him like my own, the reality is that we don’t spend that much time together one-on-one. But, for the next three days, he’s MINE!!!! (cue evil laughter.)

Cullen is on Spring Break and he decided to spend it in Philadelphia with us. SWEET!

I dragged the poor child out of bed at 8:50 this morning and to make it worse, I made him take a shower! I know, wicked step-mother to the core.

I have big plans for the day. After spending an hour or so at my favorite new cafe Good Karma, we are going to the Masonic Temple for a tour. After a side trip to pick up some appropriate trousers for the sir, we’ll have some lunch at the Racquet Club.

Later, we’ll be cooking a corned beef “Adh mór ort”.

No recipe there, just buy the nicest corned beef you can find and drop it in a crock-pot for 4 hours with a cup of water. I got mine at Costco. In a break with tradition I’m serving it with roasted brussels sprouts.

Ingredients:

Brussels sprouts

Lemon (juice of 1)

Garlic (a lot)

Olive oil (about 1/4 cupish)

Kosher salt (a lot)

White pepper (a little)

Method:

Preheat oven to 450 degrees.

Quarter sprouts and mix with other ingredients.

You can do this up to a day ahead (Postpone step one if you do so…heh heh heh.)

Spread seasoned and olied sprouts on a 1/2 sheet baking pan.

Roast about 15-20 minutes (sprouts should be just starting to brown, but be careful, they tend to cook from the bottom up.)

Serve on our best white platter and enjoy watching your kids/husband actually eating said brussels sprouts.

HA!