Welcome to the Cooking (*cough, better, cough*) portion of BN&CN. This post is a product of both the weather and ease - a chilly, dreary, rainy summer day had us stuck in doors and laziness got the better of us as far as getting special ingredients and getting out of the house. Taking a look in the kitchen, we didn't have much but always have a few staple veggies around. Brussel sprouts, sweet potatoes, and onions are always on hand because of their versatility and adaptability to a lot of different dishes, and quite frankly they're trendy AF. This time, I was feeling creative so I decided to do more than just chop them up and throw them in a taco (one of our staple meals). Looking at some of the other things we had hiding in the pantry, we had chopped pecans, fusilli pasta, and some handmade pork sausage that I picked up as a Prime deal the other day at Whole Foods - so we went with that.
