Roasted Brussel Sprouts

It's crazy, but I have been obsessed with brussel sprouts lately!  Put some olive oil in a glass dish, slice them in half lengthwise, place flat side down inthe dish, and sprinkle with sea salt and pepper.  Voila!  The roasting method brings out the complexity of sweet, nutty, and earthy flavors.  They will have a golden brown crust, and the outer leaves will be slightly crunchy.  I researched a bit and discovered that brussel sprouts are high in protein (for veggies!), Vitamin C, and fiber. 

Perfect Pumpkin Bread

Kirsten was home for some rest and eating, and pumpkin bread was her only request!  This recipe has been passed down for years.  It is very moist.  If desired, you can add raisins, chopped nuts, and/or chopped cranberries.
2 slightly beaten eggs                         
2 cups of sugar
1/2 C canola oil
1 C canned pumpkin
2 1/2 C flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp allspice

Spray baking pan with non-stick spray and flour lightly.  Bake at 350 for about an hour.  Be careful that the bread doesn't burn!  Flouring the sides of the pan will help.