Leftovers supper

Just finished a leftover supper. Mustard baked brisket on lightly toasted ciabatta buns. Diced and boiled skin on russet potatoes pan browned. Brussels sprouts, packaged in 2013, tiny and tender served with pepper and butter. Paired well with NB’s Petite Saison.

I’m reading this just after breakfast and now I’m hungry again!! Absolutely love NB’s petite saison. I would literally take a bath in mustard-baked brisket.



Brussels sprouts are making a bit of a renaissance in our kitchen and elsewhere these days as we have made them now twice by baking them in olive oil, with salt, black pepper and a touch of agave nectar. Yummmm!