In the small section of good news today I am able to announce that Celina our 1995 Blue Subaru Legacy Station Wagon that we bought in 1997 with 54,000 miles on the clock, has now traveled 250,000 miles. She did this on November 7th at 2 PM just west of Sandy, Oregon on Route 26.

Celina's Binnacle at 0.25 Million

There have been some repair landmarks along the way, her upholstery is getting threadbare and some interesting lumps have appeared in the drivers seat, but none so devastating or expensive as to prompt us to be rid of our dear Celina Blue Subaru. I could rabbit on about the significant moments our family has enjoyed or endured in the grey cloth interior but will not. I will, however, mention that although Celina was almost certainly designed by Japanese engineers in Tokyo she was assembled in Lafayette, Indiana, by union workers.

And we are not presently thinking over cashing her in for another newer vehicle. Despite a cranky entry into third gear from second and a marked decline in punch; like me; I think we will push onwards with Celina for a while.

Celina Blue Subaru at 250,000

Thanksgiving approaches and we will be forced to eat that least appealing of fowls, The Turkey. Boring and soporific; The Turkey. Accompanied by bland and over sweetened vegetables and followed by another foul (sic) dish, the Pumpkin Pie. For me, the meal is a gustatory disaster.

To the rescue comes the Brussels Sprout. The Brussels Sprout. Sulfurous, underestimated, less well-loved but amazingly nutritious, offends many by tasting too much. It refuses to be bland, and thereby gain the admiration of milquetoast diners everywhere. Nevertheless it won’t go away. Personally I like mine straight. Boiled in bouillon with salt and pepper. But for the masses here is just one recipe that is sure to please:-

Lassagna di Cavolini di Bruxelles

Prepare sprouts by removing loose leaves and cutting in half
Parboil for five minutes in chicken stock
Microwave some bacon until limp only
In a Lasagna dish layer the parboiled sprouts with the bacon and good mozzarella
Bake 20 minutes in the oven at 400Deg. Note: Times vary depending on the type of bacon and mozzarella used, and the depth of the dish.
Sprinkle the top with a layer of freshly shaved Parmesan cheese
Bake a further 5 minutes until browned

 Variation include:- 

  • the addition of a few cloves, or thyme, or nutmeg
  • thinly sliced mushrooms placed on the top before the Parmesan is sprinkled
  • instead of layering, the sprouts and bacon go alongside each other and are covered with a blanket of mozzarella
  • the addition of small slivers of garlic next to the bacon

Small servings of this are typical amongst medically sensitive and health conscious folk. But on a feast day and when faced with Turkey and Pumpkin, I say gorge yourself.