P.S. to "Brussels, brussels and more..."
Something I forget to mention:
Everyone knows to saute in a bit of water, I'm pretty sure of that.
If not, use enough so that it will nearly all be steamed off. (I don't mind the extra saute water, say 1/2 cup or so, as it carries some flavor.)
"Happy Cooking!"
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Hi Joleen, great point! Thanks for sharing.