Brussels Sprouts

Just another perfect sous vide ribeye with a baked potato.  Ho hum.What made the dinner interesting was the side of sprouts that had been steamed tender and then marinated in Italian dressing in the fridge for a couple of hours.  This dressing was made with one of those packets that you add to your own vinegar and oil but bottled is fine.  We ate them cold, as a side salad, but I think they would be fine hot.

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