I thought I had "puppy-proofed" my house; then, I woke up this morning to my ripped-up bra in Pilot's bed. I must have slept like a rock last night...
Also, right now he's picking on Briar. Pilot's plan of attack: fight, fight, fight, lick Briar's collar. I'm not sure what his obsession with licking Briar's collar is, but I think he just likes to lick metal things. Whenever he gets in my car, he'll kick back and similarly lick my keys.
As you may have guessed, this week, I go from no-dogs to two-dogs. Should be interesting.
I originally thought I was going to have the pups next week during my spring break, as I thought that my mom, Hannah, and Mia were leaving then. Turns out that I was confused: Hannah's undergrad spring break was not the same week as mine like it was last year, but is the preceding week. What am I going to do over my spring break now without some pups to babysit! ; )
Anyway. Welcome to another Monday, which brings you.... no meal plan, but yet another Brussels sprouts skillet. And another one with lime and avocado, nonetheless! Hey, at least it's not bringing you some shredded piece of clothing! I promise it's delicious and really easy, and I'm sure that my obsession with Brussels sprouts will subside when they go out of season soon. : )
1 lb. fresh chorizo
2 tablespoons butter
1 to 1 1/2 lbs. Brussels sprouts, halved
1 to 2 avocados, sliced
1 to 2 limes, halved
salt & pepper to taste
- Drizzle a small amount of olive oil into a large skillet over medium to medium-high heat. When the olive oil is hot, add in the chorizo.
- Cook the chorizo, stirring constantly and breaking it up into large chunks while cooking. When the chorizo is finished cooking, pour it onto a plate lined with paper towels and then cover it with a paper towel. Set aside.
- Wipe out the skillet with a paper towel. Return the skillet to the heat and melt the butter in the skillet. Add in the Brussels sprouts and season them with some salt and pepper.
- Cook the Brussels sprouts in the skillet, stirring constantly, until they start to brown, about 7 to 8 minutes.
- When the Brussels sprouts have browned, add the chorizo back into the skillet and heat sprouts & chorizo together, stirring, for another 1 to 2 minutes.
- Squeeze the lime over the skillet and stir to combine.
- Remove the skillet from the heat, stir in the avocado, and season with salt and pepper.
- Serve hot.