HollyRod blog

We spoke about the delicious recipe on Meet The Peetes recently and many requests are coming for it…sooo yummy and our kids flip for it!

Crisp Brussels Sprouts with Toasted Almonds, and Shaved Parmigiano

Ingredients:
1 3/4 lbs fresh Brussels sprouts
1 cup slivered almonds, well toasted
3 tablespoons finely grated Reggiano Parmigiano
2 tablespoons finely sliced chives chopped for garnish
1/3 cup olive oil
2 tablespoons truffle oil
2 tablespoons fresh lemon juice
1/2 tsp salt
1/2 tsp fresh cracked pepper
1 teaspoon coarse salt
3/4 cup dried cranberries (holly’s added twist!)
Preparation:
1.  Wash the Brussels sprouts and slice as thinly as possible.
2. Toast the almonds in a dry pan till medium to dark brown.
3. Mix the olive oil, truffle oil, lemon juice, salt and pepper to taste.
4.  Toss in the sliced sprouts with the dressing, nuts, cheese and chives.
5. Sprinkle coarse salt on top for added flavor

Hi! I want to thank everyone for coming to the HollyRod.org page.

It has been such an amazing journey with our oldest son and his autism.

I have been blessed with a big mouth and a little bit of celebrity and I really believe it’s important to get the Autism agenda moving forward and on a fast track! 1 in 94 boys will be diagnosed this year!

For those of you who have sent me emails and letters of support, I thank you so much.

For those who have disagreed with my “child-first” approach when referring to my son as “having autism” and NOT “BEING autistic”, I am just thrilled to just drop that nugget in your thought process, even if you think it’s too ‘PC’. FYI : my 10 year old son expressed to me in an email that he hates being called AUTISTIC and that it makes him feel like a freak. But he doesn’t mind the kids at school saying he HAS autism because that means it might be something he doesn’t have one day. Deep, huh? So I need to advocate for him, ya know??

I want to connect with you. Let’s chat often, ok.

Holly