Yesterday we spent 2+ hours of our afternoon attending orientation for the New York State Troopers. As Ulysses’ “support network” (the state’s term, not mine and one in which Ulysses hasn’t stopped referring to me as since when he now wants something) I was invited to listen, learn and ask questions about my husband’s new career and what he can expect for the next 6 months in the academy. So clearly, while we went through slide after slide of the hell that is about to become his life in the academy, I thought about making this salad. I might’ve perked up when we got to the medical benefits section (hell yeah to government benefits over crappy private business ones!) but other than that my mind was going through the ingredients of this salad (and the grocery list, and the thanksgiving sides I need to make, and the blog food I have on tap for the next couple of weeks, and the 2 proposals for work I need to get done this week, and, and, and….).
It’s not disinterest as much as a rather not know for my own sanity type of thing. If given the choice to learn about the ridiculous physical demands, screaming, crappy food and living situation my significant other is about to be put through for half a year versus creating a flavorful fruit salad with chopped brussels sprouts and a cider dijon dressing in my head, I’m going for the latter.
I’m pretty sure he’d rather a “support network” that gives him a decent tasting meal after 5 days of state cafeteria food than one that’s freaking out about his physical condition or sanity every Friday night when he comes home.
Although, I did catch one blurb that I fully plan on heeding: “don’t expect them to make up a week’s worth of time in a weekend”.
Translation (in the ears of Gina)?
Hire a cleaning person because your husband won’t be able to do all the chores that need to be done on his 1.5 day weekend.
Done. Thank you, NY state.
- 1 lb. brussels sprouts, ends and outer leaves trimmed
- 1 pear, thinly sliced
- 1 apple, chopped
- 2 tablespoons raisins, chopped
- 2 tablesponns pepitas
- ¼ cup fresh cranberries
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons apple cider vinegar
- 2 tablespoons apple cider
- 1 tablespoon dijon mustard
- salt & pepper
- Combine dressing ingredients in a small bowl and whisk together. Set aside.
- Slice brussels sprouts thinly and place in a large bowl.
- Pour the dressing over the sliced brussels sprouts and toss to combine.
- Add remaining ingredients and toss together lightly.
- Season with additional salt & pepper to taste.
ps- this salad goes great with Katie’s Hard Cider Baked Chicken Thighs. When the caramelized onions that are soaked with the cider mix together with the brussels sprouts, you will die. In a good way.