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Organic Brussels sprouts, $4/stalk
"Valentina" Gruyere-style cheese, Estrella Family Creamery, $23/lb
Washington Black Truffles, $8/oz

Sauteed Brussels Sprouts with Black Truffles and Gruyere

• 3/4-1 lb fresh Brussels sprouts
• 0.5 oz black truffles, thinly sliced or shaved
• 4 oz Gruyere cheese, thinly sliced
• 2 Tbl olive oil or butter
• Salt and pepper to taste

Cut Brussels sprouts in half from crown to base, removing outer leaves. Season to taste with salt and pepper. Heat oil in pan large enough to hold sprouts in a single layer. Place sprouts face-down in pan. Cook at medium-low heat until bottoms are light golden brown, about 5 minutes. Increase heat to medium high and saute sprouts until tender, about 2 minutes.

Toss Brussels sprouts in warm bowls with truffles and melted slices of Gruyere cheese. Serve immediately.

Prints Are Meant To Be Consumed
Screenprinted chocolate on marzipan (almond paste)
May 2008

I knew it would just be a matter of time after the Bacon Apple Pie phenomenon that I'd once again be struck with the compulsion to do something strange with the food I eat.

According to The LOLCat Bible Genesis 3:4:

Yea, verily, da cheezburger has a flavor.

My nickname in the martial art sport of capoeira is Lagartixa, which means "sand lizard" or "gecko" in Brazilian Portuguese. My mestre said I was like a gecko because my skin was so pale you could see right through it.

Geckoes are also unusual creatures in that they possess a working set of vocal cords. Geckoes are, to my knowledge, the only lizards with a voice.

Here's my voice.