They did, but, as I recall, they also said only do that at Thanksgiving, or something like that.

But, now that you mention it, I’m going to look at that again. We can get some really excellent heavy cream around here from Guernsey Farms Dairy. And the Thomas’ whole organic milk we get for our little girl is cream line, probably well over 4% milkfat, and fine. I skimmed it once—what a pain—but I had the best skimmed milk and the best cream I’d ever had.

Maybe I better look into finding a better way to skim milk at home….

Their luscious flavor is just like a dream. A tiny, crunchy bit of angels’ food, Which, whether baked or boiled, fried or stewed, Bring to my eye a bright, excited gleam.

Though some may say they’re bitter, poor, or crude, I say they are a heavenly delight. I’ll eat them every morning, noon, or night, And still declare them delicious and good.

Upon my plate they make a gorgeous sight, Their vivid colors making them stand out. How lovely is the lowly brussels sprout! To eat them is a heavenly delight.

Imagine that.

I thought browning/braising was the very best way, until I used the method in The New Best Recipe from Cook’s Illustrated. They say put then in a sauce pan for a pure braise in water, no browning, no fat, no stock. It works wonderfully at bring out the sprouts’ wonderful nutty flavor.

I haven’t tried combining a sauce pan braise with a browning phase yet, probably because that would mean an extra pot to clean.

As an aside: I miss the fresh sprouts on the stem we’ve been getting the last few autumns. Except for the extra work, they cost the same or less per pound as the fresh, de-stemmed ones (I know, I weighed a few stems worth after the de-stemming). But they’re extra nutty, extra good!