Thursday, March 13, 2025
FYI: Sullivan Book Nook is on a Short Hiatus
Just wanted to let everyone know that my little free library has been emptied until the threat of severe weather is over. One of the pitfalls of living in the Deep South is tornado season, which is usually March through May, but we’ve had them during other months too. Hopefully, this bout of bad weather will move through quickly, and I can have my little library up and going again by Sunday afternoon.
Sunday, March 9, 2025
Recipe - Air Fryer Brussels Sprouts
- 1 pound Brussels sprouts (trimmed and halved)
- 1 ½ tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- 2 small garlic cloves (minced or pressed through a garlic press)
- 4 tablespoons grated Pecorino Romano (or Parmesan cheese)
- 1 tablespoon seasoned breadcrumbs
- ½ teaspoon dried parsley
- ⅛ teaspoon black pepper
DIRECTIONS: In a large bowl, combine the Brussels sprouts with 1 tablespoon olive oil and ¼ teaspoon kosher salt. Toss to evenly coat.
Add the sprouts to the air fryer basket and air fry 350F until golden brown and tender, about 14 minutes, shaking the basket halfway, until crisp tender.
Meanwhile, in a small bowl, combine the Parmesan cheese, breadcrumbs, garlic, parsley, black pepper and remaining ½ tablespoon oil and mix well.
Open the air fryer basket and evenly spread over the Brussels sprouts, then spritz with olive oil spray. Air fry 350F for 2 minutes until golden. No Air Fryer, No Problem - Preheat oven to 450F. Place Brussels sprouts on nonstick baking sheet and bake about 15 minutes. Top with crumbs and bake 3 to 5 more minutes.
NUTRITION INFO: 3/4 cup, Calories: 123kcal, Carbohydrates: 12g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 228.5mg, Fiber: 4.5g, Sugar: 2.5g - WW Points: 3
(Recipe and photo courtesy of Skinnytaste)
Friday, March 7, 2025
A Look Inside the Sullivan Book Nook LFL
Just a reminder of what’s available in the little free library. 📚 Stop by and grab something to read this weekend!
Tuesday, March 4, 2025
Top Ten Tuesday - Things Characters Have Said
Hello, dear readers! Today’s Top Ten Tuesday prompt from Jana at That Artsy Reader Girl is all about things characters have said, so I decided to share some quotes from the best book I've read so far this year, The Wedding People by Alison Espach. Happy Tuesday!
There is no such thing as a happy place. Because when you are happy, everywhere is a happy place. And when you are sad, everywhere is a sad place.
Love is visible—it paints the air between two people a different color, and everyone can see it.
You honestly expect me to believe that people go on vacations without making a spreadsheet of fun first?
She doesn’t see the point in staying alive only to do all the same things that made her want to die.
It is all about moving on. Saying goodbye to whoever you thought you were, whoever you thought you would be.
Nobody can take care of you the way you need to take care of yourself. It’s your job to take care of yourself like that.
It is not an easy thing to do, to walk away from what you’ve built and save yourself.
She is so good at predicting what will happen in books, so bad at predicting what will happen in life. That is why she has always preferred books—because to be alive is much harder.
Becoming who you want to be is just like anything else. It takes practice. It requires belief that one day, you’ll wake up and be a natural at it.
Saturday, March 1, 2025
Recipe - Cheeseburger Casserole
- 2 cups 6 oz uncooked rotini pasta
- 2 tsp olive oil
- 1 1/2 cups onions (finely chopped)
- 1 garlic clove (finely chopped)
- 1 lb lean ground beef (95% lean)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 28 oz diced tomatoes
- 2 tbsp Dijon Mustard
- 2 cups reduced-fat grated cheddar cheese
- 1/4 cup chopped dill pickles
DIRECTIONS: Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
Stir in the beef and cook until browned; season with salt and pepper.
Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
Toss the meat mixture with the pasta and spread it into the prepared dish.
Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.
NUTRITION INFO: 1 cup, Calories: 260kcal, Carbohydrates: 22g, Protein: 21.5g, Fat: 9.5g, Saturated Fat: 4g, Cholesterol: 49mg, Sodium: 630mg, Fiber: 2g, Sugar: 3.5g - WW Points: 7
(Recipe and photo courtesy of Skinnytaste)
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