Trying on wedding dresses is a hilarious endeavor. First, you have to get over the fact that you’re wearing a costume. And why these costumes have evolved to become almost exclusively inspired by cupcake frosting, I will never know. You walk into these bridal salons and your choices are either giant puffy explosion of fabric, OR, alternatively, giant puffy explosion of fabric.
Then, most of the sample dresses aren’t actually your size, so they’re clipped onto your body by some perky attendant with a bunch of chip clips. You’re basically making an expensive purchase based on something that you can sort of/kind of tell might be pretty if it were in the vicinity of your actual size. It’s like being asked to buy a car by a salesman who just showed you how well the car drives by pushing a toy version of it around a toy street making “vroom vroom” noises with his mouth like a five year old.
This is a slight exaggeration. It’s actually a hugely fun(ny) experience. Luckily, I did manage to find a dress that doesn’t make me look like Kim Kardashian. So now that I know what I’ll be wearing, it’s time to really start starving myself (kidding).
This is a good veggie side dish if you’re in the market for a good veggie dish. Start by heating the olive oil in a large non-stick skillet over a medium to medium-low heat. Add your diced onion, halved brussel sprouts, and kosher salt and cover. Cook for 15-20 minutes, stirring occasionally to ensure even browning on all sides. When the sprouts are browned and tender, add the lemon juice, garlic, curry and sugar. Cook for another minute or so, taste for seasoning, and eat!
- 2 tablespoons olive oil
- 1 onion, diced
- 15 brussel sprouts, halved
- ½ teaspoon kosher salt
- Juice of ½ a lemon
- 3 cloves of garlic, minced
- ½ teaspoon curry
- ½ teaspoon sugar