Lemon Thyme Brussels and Bison Balls


This meal was a hit a few weeks ago – but without the opportunity to document and photograph the goodness.

Thus, I took it upon myself to recreate. It was worth it.

In fact, the first time the food filled the bowl and passed the lips of my better half, we experienced one of the few

“Oh, my good God”


That says a lot, I’d say.

So, the lemony zing, coupled with the savory and refreshing burst of fresh thyme creates a surprising burst of flavor on the palate. Yet, when mixed with the buttery and salty sweet of Kerrygold butter, caramelizing and glazing the Brussels sprouts, the meal truly does become divine. The parsnips, then, add a touch more sweetness and, of course, you can never go wrong with some good old red meat.


Lemon Thyme Brussels and Bison Balls

1/2 lb. ground bison
sea salt and pepper
3-4 tsp. Mrs. Dash Onion and Herb Seasoning Blend

2-3 Tbs. Kerrygold butter, divided
2 large parsnips, peeled and grated
2 cups baby Brussels sprouts, cleaned, trimmed, and halved
sea salt and pepper
2 Tbs. fresh thyme
Juice of 1 fresh lemon

Preheat the oven to 425 degrees. Using your hands, combine the mission with the seasonings in a moderate sized bowl. Form into decent sized meatballs and transfer to a medium Dutch oven or glass baking dish. Cover and bake for about 30-35 minutes. Bison is very lean, so overcooking will cause the balls to become dry. For added flavor and to ensure the balls are most, add a bit of fat, such as Kerrygold or beef tallow, if desired.

As the bison balls are baking, blanch the Brussels sprouts until bright green in a large pot of water. Remove from heat and set aside. Melt about half of the divided Kerrygold in a large cast-iron skillet. Add the parsnips and salt and pepper, stirring until the snips begin to caramelize. Immediately add the sprouts and the remaining butter. Stir and fully coat all the veggies, turning the heat to medium low. Once the caramelization of the sprouts begins to occur, add the lemon juice and thyme and stir into perfection.

Serve topped with the meatballs and dressed with any additional fresh thyme.

On an added note, earlier in the day, we were able to attend a wine tasting at a local shop. The Spaceman was in the queue and proved to be utterly smooth and stellar. Quite the pairing, I’d say. – Mosey here, my friends, for a an intergalactic viewing.


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Sweet Potato Caramel

So you know that caramelly sweet deliciousness that drips forth and oozes from the lusciously sweet and tender sweet potatoes you’ve ground fond of baking this time of year? Yes, that amazingly thick, ooey, gooey juice that crusts its way on to the bottom of the oven, but also causes you to both lick your lips and skim the sweetie tater foil for goodness once you pull the spuds from the oven…

Oh, it’s so good.

And now, thanks to Bon Appétit, we have an actual intentional recipe for this sickly sweet goodness.

The question in my mind is now…

Brad, from the mag, is known for his craftiness with ingredients, but this vegan, one-ingredient condiment might take the cake. Or top it.


Sweet Potato Caramel

Recipe by Brad Leone
Makes about 1/4 cup

3 pounds sweet potatoes, peeled and cut into quarters
1 cup water

Preheat heat oven to 425 degrees. Place chopped potatoes and ½ cup of water into a 9-by-13-inch baking dish, covered with foil. Bake for 1 hour covered and 15 minutes uncovered. Remove dish from oven and add remaining half cup of water to loosen up any bits in the baking dish.

Place all the solids and liquids into a strainer lined with cheesecloth. Let drain into a saucepan and cool for 30 minutes. Once cool enough to handle, squeeze as much liquid out from the potatoes in cheesecloth as possible. You should end up with a cup and a half of liquid.

In a saucepan, bring the sweet-potato liquid to a boil, then reduce heat for a steady simmer. Allow the liquid to reduce for 15–20 minutes until it starts to thicken and starts to form a caramel; stir often in the final minutes. Pour into a jar and in store the refrigerator for up to 2 weeks.

Can be served with roast meats or as a sauce over ice cream or brownies. Oh, and don’t forget to eat the leftover sweet potato mash!

With what and how shall I first enjoy this delight? Well, I suppose simply consuming by the spoonful is only acceptable in some circles.


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What Would You Change About Your Body?

What would you change about your body?

Have you been transformed by society?


I think so…

It’s inevitable in this day and age.

This hits so very close to home for me.

Saddeningly so…

Why does it have to be this way? Does it have to be?

How can we change this?

How can we love ourselves?

It’s possible. It takes work. BUT, we can.

Take the first step.

Acceptance. Love. Forgiveness. Hope. Life. REAL LIFE.

I think I’ll take a mermaid tail ~ or maybe I’ll just become a unicorn.
“I like my body, actually.”



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January 14, 2015 · 7:30 am