What does it say about a 30-something person who cheats at a baby shower game just to win a prize?
I just don’t get the need to cheat in life. Ever. Whatever you’re doing, it’s much more deeply satisfying to work your way to the top than to cheat your way to the top. That’s my motto but apparently it’s not everyone’s.
I was at a baby shower yesterday and when you entered, you were given a necklace with four pins on it. Throughout the day, if you said ‘baby,’ ‘boy,’ or ‘blue,’ you would have to give up one pin to the person who calls you out on it. At the end of the baby shower, whoever had to most pins would be the winner. Well, when the host announced that there was 15 minutes left, two girls walked up to me and said, “woah, how many do you have?” and I said I had “eight” and they said, “oh wow, so I guess eight is the number to beat.” Mind you, these girls, one of them had five pins and the other had four pins (keep this in mind for later). When the host gathered everyone and said, “who has higher than four pins left?!” and I said, “I have eight!” one of those girls said, “I have nine.”
Way to cheat for a prize. I’m not even pissed about the fact I lost. I could really care less. I’m just pissed that someone in their 30’s would CHEAT at a BABY SHOWER game. That’s just so childish!
If I had to choose a favorite vegetable of ours, it would hands down be brussels sprouts. We eat them weekly and every time we see them on the menu at a restaurant, we order it. There is just something about roasted brussels sprouts that makes them SO addicting.
There is nothing more delicious than caramelizing shallots, tossing the brussels sprouts in balsamic vinegar and golden raisins, and topping the entire dish with cotija cheese. The salty bite rounds out this tangy and sweet brussels sprouts dish!
A new side dish for you to try! Roasted brussels sprouts tossed with caramelized shallots and golden raisins topped with salty cotija cheese. You will LOVE this new addition to your dinner table!
- 1 cup brussels sprouts, halved
- Olive oil
- Salt and pepper
- 1 large shallot, sliced thinly
- 3 tablespoons balsamic vinegar
- 3 tablespoons golden raisins
- Cotija or feta cheese
- Preheat oven to 425 degrees Fahrenheit. Arrange halved brussels sprouts onto a large baking sheet and drizzle with olive oil. Season with salt and pepper and toss brussels sprouts together to make sure each sprout is nicely coated in oil and seasoning. Roast for 20-25 minutes, or until the brussels sprouts start to brown. Remove from oven and let cool.
- In the meantime, while the brussels sprouts are roasting, add a teaspoon of olive oil in a small skillet over medium-high heat. Add the sliced shallots and cook, stirring occasionally, until softened and dark in color, about 10-15 minutes.
- Remove skillet from heat and carefully add 1 tablespoon of balsamic vinegar to the skillet. Toss the shallots in it then pour into a large bowl.
- Add the brussels sprouts to the large bowl along with the golden raisins. Add the remaining 2 tablespoons of balsamic vinegar then toss to coat everything.
- Serve on a plate and top with cotija or feta cheese before serving.