Where to start with this week?
Perhaps we can start with the emergency room visit we had on Sunday at 4 in the morning when Theo woke up coughing and was having trouble breathing. We’ve made it 1 1/2 years without any emergency, so call us noobs, but we definitely panicked. Which apparently was the right thing to do. At the hospital, he got some steroids and was diagnosed with croup, which is a disease pretty common in the kids under 5 crowd. Who knew? (Apparently every other parent).
There is nothing more heartbreaking than looking into the eyes of your child when they’re terrified, and not the cute kind of terrified like when lightning strikes. Poor kid obviously knew something was very, very wrong. But words—well, he just doesn’t have that many yet.
The good news is that after the hospital visit, he’s been feeling much, much better. Every day this week he has more energy and is more himself. And other than waking up in the middle of the night coughing or with a stuffy nose, his symptoms have really gone down.
We’ve been doing a lot of snuggling and reading, and both grandmas have come to the rescue to help out. I am indefinitely grateful for that. So onto dinner. This isn’t my recipe, I stole it directly from a cookbook. It’s a Momofuku original, and I have no right making modifications, but I did so slightly, just to account for the time and energy I had at the moment. But I wanted to share it anyways, because I think you should make it.
Before we get all Thanksgiving-esque in our flavors, let’s eat some Brussels sprouts with fish sauce.
- 2 tablespoons canola oil
- 1 pound Brussels sprout, halved or quartered, depending on size
- ¼ cup fish sauce
- 2 tablespoons water
- 1 tablespoon rice wine vinegar
- 1 tablespoons lime juice
- 2 tablespoons palm sugar
- 1 garlic clove, minced
- 1-2 chiles, seeds removed if you don't want too much heat, minced
- ¼ cup cilantro leaves
- Heat canola oil in a cast iron pan over medium high heat. Add Brussels sprouts, cut side down, in a single layer and cook for 12-15 minutes, until nicely browned. Stir and cook for an additional 1 minute. If you can't fit all the sprouts in a single layer, do in batches.
- Meanwhile, combine fish sauce, water, rice wine vinegar, lime juice, palm sugar, garlic, chiles, and cilantro in a jar and shake vigorously.
- Let Brussels sprouts cool slightly, then pour ½ to ¾ of dressing over the top and toss to coat. Serve sprouts with more sauce on the side.
Recipe adapted from Genius Recipes.