I'll be filling in for James Bickers Thanksgiving morning on 91.9 from 6am-10am. Yay! I get to wake up at 4:30am depending on how many times I hit the snooze button, shower, and start chatting and playing music for you while you prepare for your Thanksgiving feast. Believe it or not, I'm looking forward to it! As a way of showing my gratitude to you for being the best radio listeners in the world, I'll be taking requests all morning long. Anything goes as long as we have it in our library so start thinking about songs that make you happiest to cook to. I'll be giving out our studio line and email address frequently for you to do just that or you can leave a comment below. Also, as another way of showing thanks, I've included a super easy Brussel Sprouts recipe in case you find yourself scrambling for what to take to your family's or friends' potluck dinner. I know not everybody likes these little cabbages but I think they're cute! And tasty...
Super Easy Brussel Sprouts 1 lb. fresh Brussel Sprouts (trimmed, washed & sliced)
1 tbsp. unsalted butter
1 tbsp. olive oil
1 tbsp. fresh lime juice
Salt and Pepper to taste
After trimming the sprouts, let soak in a bowl of cool water to wash thoroughly, then slice into quartered pieces. Heat oil and butter in large skillet and add sprouts. Cook over medium heat for about 20 minutes, just as leaves start to brown and become tender. Pour in lime juice and cover for 2 minutes so steam is produced. Season with salt and pepper and serve! Happy Thanksgiving!
