Welcome to Reads & Feeds!

For years, I’ve been sharing tidbits of my kitchen through Facebook and Instagram. There was a brief time 5-6 years ago when I was fairly consistent with sharing recipes and stories through a blog, but that fell by the wayside.

So, I’m back!

Often when I share photos of the food I’m eating, I get at least one comment of “Oh, what’s the recipe?!” Some things I create and some I adapt from cookbooks or other people’s sites, but more often than not, I change something from the original. Let’s face it, people never call for enough garlic, salt, or olive oil.

In this space I want to share my love for cooking, my experimentation with healthier foods, but with a twist….


Before I moved to Massachusetts, I had started a book club with my friends. We took turns choosing a book each month. The goal was to bring a dish to book club that the characters in the book enjoyed. Some months were more successful than others, but it was always tasty.

Since I no longer have that book club in my life, I’d like to return to that element of reading. I want to share the books I’ve been checking off of my never-ending to-be-read pile, perhaps with a brief review, and share a dish or two of what the characters ate! I’ll be reading new fiction, returning to my favorite classics, and trying new genres.

While there will be recipes focused on healthy side dishes, see Sprout Love, my goal is to bring things back to the basics of what I love, cooking and reading. Otherwise known from here on out as Reads & Feeds.

Disclaimer: cat pictures are inevitable.

Sprout Love

I don’t remember eating Brussels sprouts until my grandma made me eat some when I was 23. They are now my one true vegetable love.

brussels sprouts

Serves 2, generously, or a great side dish for 4

4 slices bacon, crumbled
1 pound Brussels sprouts, quartered
1 tsp. garlic powder
1/2 tsp. black pepper
juice from 1/2 a lemon
1 Tbsp. olive oil, optional
4 Tbsp. blue cheese crumbles, optional

Fry bacon over medium heat until crispy. Remove to paper towels to drain.

Add quartered Brussels sprouts to bacon grease, still over medium heat. (There should be enough to coat everything and start crisping them up nicely, but if for some reason you don’t have enough bacon grease leftover, add 1 Tbsp. of olive oil.)

Stir to coat all sprouts. Season with black pepper and garlic powder. Don’t salt, the bacon grease is salty enough!

Cook for about 10-15 minutes or until desired tenderness. Chop bacon slices into crumbles.

Squeeze lemon juice over the Brussels sprouts. This also helps deglaze the pan and get all those extra bacon bits leftover from frying. Yummo.

Add bacon crumbles. One more quick stir. You’re ready to serve or eat them out of the pan. Add blue cheese crumbles if you’re feeling sassy.