“It is in the character of very few men to honor without envy a friend who has prospered.”
If Envy is the green–eyed monster, then call me emerald-eyed Godzilla. A culinary peer just published her first article in a small, but well-regarded, food publication – I stumbled upon it accidentally and I’m verdantly envious. Not one of my nobler facets, this festering envy, but what’s a girl to do? I could deploy my usual denial tactics – block all social media mentioning her name and refuse to acknowledge my feelings of inadequacy. Not very mature nor useful. Instead, I’ve decided to better acquaint myself with the green–eyed goblin. A half–hour of internet research made me see that my envy is merely waiting to be harnessed for my benefit. Envy is a powerful teacher when it’s allowed to speak and the student takes the time to listen. Envy guides us towards our true desires. We need to ask ourselves what, specifically, is causing our envy. It’s typically something we want to be doing ourselves – like publishing a food article, perhaps? Envy rears its head when we feel we are falling behind our peers. Those we tend to envy are our equals, with quirks and failings as clear as our own, yet they’ve managed to express their talents in a way that we feel we should be doing ourselves – she published an article and why haven’t I?
Now that we’ve used envy to our advantage, now that we’re aware of the brass ring within our grasp, it’s time to move past emotion and into action. The quickest way to quash envy is to reach out to the person and offer them our congratulations quickly followed by a request for their advice on how we can move towards our own success. As soon as we see them as an ally and resource working towards a similar goal, the envy seems to melt away. Lastly, we need to take one small step towards our own goal – there’s room for more than one at the top.
And speaking of green…
Brussels Sprouts with Browned Butter, Cumin and Coriander
– 6 Tablespoons of unsalted butter
– ¾ teaspoon ground coriander seeds
– ¾ teaspoon ground cumin
– 1 ½ lbs. brussels sprouts, trimmed and halved
– Salt and Pepper to taste
– 1 teaspoon lemon zest
- In a small saucepan, melt butter over medium heat, swirling the pan occasionally to ensure the butter is cooking evenly. Once the color has changed from yellow to light-brown, add coriander and cumin and heat another 30 seconds until fragrant. Set butter aside.
- In a large skillet with lid, heat brussels sprouts with ½ cup water on medium heat. Reduce heat, cover with lid and cook about 10 minutes until a knife tip easily pierces center of sprout but sprout is still firm. Remove lid, increase heat to high and heat until water is completely absorbed.
- Add butter, including browned butter solids and spices, to sprouts and stir until sprouts are evenly covered with butter and begin to brown around edges. Remove from heat, season with salt and pepper, and garnish with zest. Sprouts can be made ahead and reheated or served at room temperature.