Style Magazine November 2019
‘Tis the season to reflect on what we’re thankful for. And though it’s easy to take our blessings for granted, November’s a prime time to recall the people, places, and things that bring us joy. Plus, studies show that giving thanks makes a person happier and healthier. Are you looking for ways to grow gratitude? This month’s issue is full of ideas—starting with The 10 Spot on page 20, featuring easy things everyone can do to give back—from picking up trash and assisting area food banks, to paying for the person’s coffee behind you. After all, helping others helps you and is a surefire way to cultivate contentment. Practicing mindfulness—by being aware and appreciative of the present moment—is another quick ticket to bliss. Do just that by venturing out of doors and soaking in some fresh fall air. In Take a Hike (page 22) we have the perfect trail to elevate your endorphins and mood. Up the fun factor by inviting a coworker, long-lost pal, or your pup along, too, and stopping for a pre- or post-hike pint (our region’s bevy of craft breweries is yet another reason to smile this season). Indulging in a memorable meal may quite possibly be the most obvious ingredient to happiness. In the pages that follow, we have a bounty of ways to satisfy your belly and soul, from five “souper” soups in town (page 87) to myriad recipes for one-pot dinners (page 88) and autumn-inspired sides (page 45) that are best shared amongst family and friends. As you savor the comfort food, comfortable clothes, and company of loved ones this month, remember to press pause and recognize all the positivity that surrounds us all each and every day. Cheers!
‘Tis the season to reflect on what we’re thankful for. And though it’s easy to take our blessings for granted, November’s a prime time to recall the people, places, and things that bring us joy. Plus, studies show that giving thanks makes a person happier and healthier.
Are you looking for ways to grow gratitude? This month’s issue is full of ideas—starting with The 10 Spot on page 20, featuring easy things everyone can do to give back—from picking up trash and assisting area food banks, to paying for the person’s coffee behind you. After all, helping others helps you and is a surefire way to cultivate contentment.
Practicing mindfulness—by being aware and appreciative of the present moment—is another quick ticket to bliss. Do just that by venturing out of doors and soaking in some fresh fall air. In Take a Hike (page 22) we have the perfect trail to elevate your endorphins and mood. Up the fun factor by inviting a coworker, long-lost pal, or your pup along, too, and stopping for a pre- or post-hike pint (our region’s bevy of craft breweries is yet another reason to smile this season).
Indulging in a memorable meal may quite possibly be the most obvious ingredient to happiness. In the pages that follow, we have a bounty of ways to satisfy your belly and soul, from five “souper” soups in town (page 87) to myriad recipes for one-pot dinners (page 88) and autumn-inspired sides (page 45) that are best shared amongst family and friends.
As you savor the comfort food, comfortable clothes, and company of loved ones this month, remember to press pause and recognize all the positivity that surrounds us all each and every day. Cheers!
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Farm toFeast<br />
AUTUMN-<br />
INSPIRED<br />
RECIPES<br />
Looking to elevate<br />
your turkey meal? Give<br />
these creative sides (and<br />
dessert!) a try and thank<br />
us later.<br />
Brussels Sprouts with<br />
Bacon, Balsamic Reduction,<br />
and Goat Cheese<br />
Submitted by Executive Chef<br />
Paul Thompson, Sienna Roseville,<br />
1480 Eureka Road, Roseville,<br />
916-771-4700; 3909 Park<br />
Drive, El Dorado Hills, 916-<br />
941-9694, siennarestaurants.com<br />
• 5 cups vegetable oil<br />
• 4 cups Brussels sprouts, cut<br />
into quarters<br />
• 1 tbsp. butter<br />
• 4 tbsp. bacon, rendered and<br />
chopped<br />
• Salt and pepper, to taste<br />
• 1 tsp. balsamic reduction<br />
(can be store-bought)<br />
• 1 tbsp. goat cheese, crumbled<br />
Heat vegetable oil in a deep<br />
pot to 350 degrees. Blanch<br />
Brussels sprouts in boiling<br />
water for 4 minutes. Strain<br />
and shock in ice water. Once<br />
cooled, strain till dry and<br />
drop into the fryer. Cook 2-4<br />
minutes, until the Brussels<br />
sprouts start to turn dark<br />
golden brown.<br />
Heat a sauté pan on medium<br />
heat and add butter. Once the<br />
butter has melted, add in the<br />
Brussels sprouts, bacon, salt,<br />
and pepper. Toss ingredients<br />
together and plate with goat<br />
cheese and balsamic reduction.<br />
PRO TIP: To make your own<br />
balsamic reduction, bring 1<br />
cup of high-quality balsamic<br />
vinegar to a boil on mediumhigh<br />
heat. Reduce flame and<br />
let simmer for 5-7 minutes.<br />
Stir occasionally. Remove from<br />
heat, cool, and serve or store in<br />
the fridge.<br />
46 stylemg.com | NOVEMBER <strong>2019</strong> | /stylemg /stylemediagroup /stylemediagroup /stylemags<br />
Photo by Dante Fontana.
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