Have you ever read something that was so ludicrous, so insane, so out of place, that you read and re-read it before you were able to figure out that you aren’t the crazy one? If you have never had the pleasure of encountering something quite this hilariously crazy, let me tell you about what happened to me last week.
It’s started out pretty normal. A request for a quote came to my company, it landed on my desk. I briefly noticed that it wasn’t from a customer I recognized, so I stuck it on the back of my pile of work. I finally got to this quote request, and started to read a list of items.
Before we go forward, I’d like to note, for those who don’t know this yet, that I sell electronics. That’s why I sat reading this paper, again and again. I kept thinking I would see some electronics in that list.
But I didn’t. I read it again, and once again, all I saw was a request for a quote on a battle rifle. And a suppressor. Among other firearms and accessories.
You read that right. Battle rifles. They wanted battle rifles. And so, in talk of emails I never thought I would have to send, I typed up an email to the customer informing him that my company doesn’t sell firearms or military equipment.
Rumor has it that someone else in my department got a purchase order for a bunch of Chinese food. The world is a weird place my friends.
Unlike this Broccoli, which is so easy to make and absolutely delicious.
You might want to make a lot of it though, or you might be in need of a battle rifle. And I can’t help you with that.
Dijon Roasted Broccoli:
1 lb broccoli florets, I used frozen
1/4 cup olive oil
2 Tablespoons Dijon mustard
1/2 Tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
Lay the broccoli out on the cookie sheet.
In a small bowl, combine the oil, mustard, lemon juice, salt and pepper. Whisk to combine. Toss the dressing over the broccoli to combine evenly.
Bake at 400 degrees for ten minutes. Serve hot.
Thanks for stopping by! I hope you all enjoy this light and healthy recipe in the aftermath of all that cheesecake and fudge! -Miriam