My wife makes an awesome meatloaf.

Minus the pork, obviously.

Do you ever sneak a pork fix when she's not around?

I looked @ pix. Read tags. Thought "appropriate."
Then read post and thought, "hmmm...which?"

Yeah, I used a whole grain dijon mustard in mine. And lots of brown sugar in the glaze. I think cilantro would be wrong though. But then I have trouble just using a little cilantro.

But what I'm dying to know is--did you make gravy for the mashed potatoes?

Brussel sprouts--why? Dear god, why?!

You never drink milk? That seems weird to me, but I suppose that could be because I work in a school and am handed a carton of it everyday with my lunch so I can grow up to be a big strong girl.

And speaking of bacon and milk, there is no more delicious breakfast than heaps of crispy bacon washed down with cold cold milk. Yum, yum, yum. But soy milk, I'm not so sure that even really counts as milk...

No gravy!

One of my favorite breakfasts is a peanut butter and jelly sandwich with bacon on toast. Obviously it would go great with some nice cold milk.

2 Things:
1) Roasted Brussel Sprouts
2) Sauteed Brussel Sprouts

agreed. brussels sprouts can be dreadful when cooked wrong, but delightful when done right. how are you cooking them? (either of the above methods is good -- I recommend against boiling or steaming)

Green peppers in meatloaf. Italian-seasoned bread crumbs. Cheese melted over the top of the loaf. YUMMY!!

I was tempted to put a layer of cheese inside it, but figured I was getting decadent enough the bacon bottom and the mashed potatoes.

post full recipe?

Will do.

1 - aahh. I love that pose. one of the most perfect shapes in nature. mmm, mmm, MMMN! memories...

2 - I'm lactose intolerant, so I have to watch my dairy, but I really have come to prefer soymilk. there's something about the mouthfeel I find comforting; drinking whole milk is a bit much for me now because, just as you say, I am literally aware of the milkfat in suspension.

I do remember visiting my grandfather in thailand and going to the market. you could watch guys stirring huge pots of freshly made soymilk. they'd use charcoal fires, mostly, so there were these clouds of steam rising and mixing with the smoke. they'd dip up cupfuls of the stuff for you, squirt in some simple syrup if you wanted, and you drank it while eating rambutans or mangosteens or lychees or mangoes or fried bread or whatever. looking back over this, it seems kinda idyllic and I guess it sort of was, but you have to factor in how brutally hot, humid and nuclear-mosquito-y it was. that part sucked majorly.

you know, that old chestnut.

cheers!

alex

I make soymilk with a machine and usually run it twice (once with soaked beans and water, then with another batch of soaked beans and the previous run's milk) to get a creamier mouth feel.

For the Brussels sprouts, roasting is great. Cut off the yucky stem end, halve them, toss them in olive oil and salt and pepper, spread out on a cookie sheet and roast at 400° for 20 minutes or until they're as brown as you like. In our house, the crispier the better (but not burnt).

If you're feeling adventurous with the milk products, I cannot recommend enough Cream-braised Brussels Sprouts. We "lighten" it up by using half-n-half instead of the heavy cream.

I roasted them just like you said, but a bit longer. They were delish. Thanks!

mmmmmmmilk. was it full fat? I'm the last person on earth who regularly drinks full fat milk.

Yup. It was shocking how deliciously fatty it was.

I can't drink whole milk anymore. It tastes mildly spoiled. Been drinking skim forever. My father had a heart attack years ago and when I went home for summer break I started drinking 2%. Then tried skim and loved it. The thing I like about it besides the taste (yes, you do get used to it) is it's relatively high protein content. It becomes an even more perfect food. When my friends/coworkers ask how can I drink that "grey" stuff. I comment that I prefer my fat chocolate flavored and frozen.

Ah, man, now I want chocolate ice cream.

Sometimes, Mr. Ass, I just want to have sex with your blog.

It's the meatloaf talk that does it for you, right?