My go-to comfort standard: zucchini-carrot-walnut muffin with cream cheese frosting.
Baking Soda, Carrot, Cinnamon, Cream Cheese, Granulated Sugar, Heavy Whipping Cream, Lemon Juice, Nutmeg, Vanilla Extract, Vegetable Oil, Walnuts, Water Tap, Egg, Mascarpone Cheese, Zucchini, Salt, All purpose unbleached flour , Confectioners Sugar
Dinner collaboration with Hubby: 12-hr brined bone-in pork chop with apple compote and roasted veggies.
Chinese "yóutiáo" or cruller, or doughnut, or breadstick. In Vietnamese, it's called "quẩy". Whatever it's called, it's delicious.
Of course you can always oven/pan roast Brussels sprouts. But have you tried them raw in a salad?