Quick food story: Last night’s Brussels sprouts were an experiment. The produce aisle where we shop always has fresh sprouts, but their condition from week to week is wholly unpredictable. In fact, the only thing predictable about them is their inflated price. But last Saturday we discovered organic frozen sprouts, and decided there was nothing to lose. Chef David prepared a supper last night of sesame salmon, garlic mashed ‘taters, and sprouts dressed up with hot salsa. Success!