I haven't seen one of these in a while

It's a double-yoked egg. Isn't it cute? I haven't found a double-yoker for a long time so took it's photograph. It came from the J & L Green Farm in Edinburg, Virginia. The Aya Community Market sells their eggs on Saturday mornings in my neighborhood.

I made this Brussels sprout salad from Cook's Country today, except I used pecans and Parmesan cheese and a Pink Lady apple because that's what I had. It was very good, maybe a little denser and more savory than cabbage coleslaw. I'll post the recipe here too.

Autumn Brussels Spout Salad with Apple, Nuts, and Cheese

Adapted from Cook's County October/November 2013. See the post for preparation pictures. 

Slice sprouts super-thin, it's a good idea to cut each sprout in half before slicing so it doesn't roll around. Grate the cheese coarsely.

Mix dressing and refrigerate until ready:

3 T lemon juice
2 T Dijon mustard
1 small shallot, finely minced
1 small clove garlic, finely minced
6 T olive oil

For salad:

2 pounds Brussels sprouts, thinly sliced
4 ounces coarsely shredded strong cheese (I used Parmesan, original recipe calls for sharp cheddar)
1 tart apple, cut into 1 cm pieces, leave peel on (Pink Lady or Granny Smith are good varieties)
1/2 cup chopped toasted nuts (pecan, hazelnuts)

Mix the shredded sprouts with the dressing and let stand at least 30 minutes. Just before serving add the apple, cheese, and nuts. Toss to combine. Season with salt and pepper to taste. Eat.