The word you’re looking for is ‘profound.’
Profoundly ____________?????
Had Brussels Sprouts Last Night
- Thread starter Out of Order
- Start date
-
This message board permanently closed on June 30th, 2020 at 4PM EDT and is no longer accepting new members.
Profoundly ____________?????
No, that's not it......The word you’re looking for is ‘profound.’
I have never had a Brussels sprout.
I'm afraid they'll turn me inside out.
But mal has got his poem thus penned
(Just realized 'Brussels' has an 's' on the end.)
They don't need me for that......Don't sully my sprouts!!!
No, by the time I was able to leave the office to head for home, the last thing I wanted to do was stop at the grocery store.
Had been awake since 3:30 AM because the moon was so bright it had woken me up and then couldn't get back to sleep. My inner debate was more about whether to have coffee to stay awake or take a nap--the coffee won. 
Can one be profoundly profound?
I'm a bit shocked at your dislike. I figured you would have a garden full of BS. No room to grow them around your turnip greens?
The BS she grows doesn't sprout, although it does come natural.I'm a bit shocked at your dislike. I figured you would have a garden full of BS. No room to grow them around your turnip greens?
I know this is gonna come as somewhat of a shock to you, so you might want to sit down......I'm a bit shocked at your dislike. I figured you would have a garden full of BS. No room to grow them around your turnip greens?
I don't like brussels sprouts, or any other sprouts.....and won't eat any type of greens. They all taste like dirt to me.
Same for beets and to a lesser degree, lettuce.
My own family threatened to kick me out of the South when I was a kid, because I really don't like much of typical Southern food.
....depends on what one tries to grow in it.The BS she grows doesn't sprout, although it does come natural.
I like Brussels Sprouts but only the fresh ones not the frozen ones. Brussels Sprouts are one of those vegetables that have a big drop off in quality between fresh and frozen. The frozen ones are too mushy for my taste. This is a very good way to do them:
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
1/3 cup extra-virgin olive oil
1 teaspoon caraway seeds
Preparation
Preheat oven to 450°F with rack in middle.
Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
1/3 cup extra-virgin olive oil
1 teaspoon caraway seeds
Preparation
Preheat oven to 450°F with rack in middle.
Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.
Can one be profoundly profound?
Tautologically so.
Aw heck.....I can't even pronounce that!
"Tautologically?" Now it appears I needs me one of the google questioning smart phones.