BRUSSEL SPROUTS

1/2 cup diced fuji apples do not peel, 1 1/2 cups Brussel sprouts, medium size, cut in half,  2 tablespoons apple cider, 1 teaspoon fresh thyme, minced, 1/2 teaspoon ground rosemary, 2 1/4 teaspoon butter, 1/4 teaspoon Cajun seasoning salt, 1/4 teaspoon black  pepper

Get out a skillet, add the butter when the butter melts add the sprouts.  Turn the heat to a simmer and cook for 15-17 minutes or until the sprouts brown and start to soften.  Add the apples, cider, and the seasonings.  Cook another 5-minutes or until the apples soften but still have a crunch, and the sprouts are tender.

Easter dinner will be chilled watercress and arugula yogurt soup, a roasted leg of lamb, sweet potato pone, Brussel sprouts, a simple salad, rolls, pound cake.  Red wine pairs well with lamb.  I recommend serving a classic Bordeaux.