Brussels and Taters


Brussel sprouts. The testicle of the vegetable world. Little round balls just oozing flavor and adventure. If you’re not careful while handling them you can injure or bruise them. You can usually fit at least two in one hand but most brussels like to be lightly stroked or handled gently. Save all that rough play for the carrots. They’re hard and sturdy. Those things can take a beating.  So handle with care. You’ll thank yourself later.

Potatoes need no introduction. They are a miracle fruit. In my personal opinion potatoes are at their very best when they are in a large bottle. Those potatoes can get you drunk. So drunk that you have to go to Mc Donald’s to meet them again at 1 am to get yourself fried right. Sometimes you just need your fix. Any way potatoes are as addicting to me as cocaine is to Janice Dickinson and I gotta say, you can literally put them in anything and they work.

So try out these Brussels and Taters.


  • 4 cloves garlic minced
  • 3 small potatoes
  • 2 cups Brussel Sprouts
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon italian seasoning
  • 1 teaspoon onion powder
  • 1/4 cup olive oil



How to:

Start by heating a pan with your olive oil on medium.


This oil is smiling but inside its dying

Wrap your potatoes in wet paper towel and microwave them using the potatoes setting on your microwave. Cut them up well. Wet paper towels are a great alternative to chloroform. Dont you think?

Add the potatoes and brussel sprouts to your pan along with the seasonings. Keep the heat on medium for about ten minutes.


Lower the heat and cook for three more minutes. Serve them on the side of dat ass.


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