Vegetable

This proud plant is beading up in horror. I am just about to cut its unopened flower.

I will then steam it for about 5 minutes and then crunch into its Vitamin C enriched goodness.

Home grown Broccoli for dinner tonight.

wet-broccolli.jpg

10 Responses

  1. Archie, you horny marauding viking, you.

    I, just a simple Saxon maiden, see through your home-grown vegetable metaphor and offer myself to you.

    Fear not for my parent’s feelings, just feast on me tonight, you hunk of about-to-be vitamin-c enriched, Aussie male.

    Betty Broccoli

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  2. Sounds good to me!

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  3. with a squeeze of lemon?

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  4. I wish we were in the season of fresh garden vegetables! What remains of our tomato and bean plants look like a bundle of rotting rags. Sorry, I realise I’m following that first comment and, frankly, nothing could really follow that.

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  5. Andrew, At least Betty did not demand that I respect her in the morning – - -

    Sharon, delicious.

    nursemyra, nope, a drizzle of the old extra-virgin olive oil and a twist of sea salt.

    Litlove, Our growing season is going along nicely. As for that first comment, I was certain Betty was old enough!

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  6. Mmmmm, I love broccoli. It’s funny, I didn’t like it at all until I got pregnant and now I love it. It also helped that I learnt how to cook it properly. I had been boiling it into obliteration, true British style. No wonder it tasted horrible!

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  7. Helen, my mother also boiled ALL vegies to a pulp. It almost turned me into a carnivore.

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  8. When I moved to England I was told they traditionally put the brussels sprouts for Christmas dinner on to boil sometime in late November.

    Mmmm… that photo looks so fresh. Lovely green!

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  9. az, do you mean there is another way of cooking sprouts? Although I have heard of Continental types who steam them for ten minutes and serve with cracked pepper and melted butter.

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  10. Mmmmm. . .

    Nog says he hates sprouts but I think it’s just cos he’s only had them cooked the British way.

    Yucky!

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