Red Pepper Jelly Brussels Sprouts

Back in my Washington days, when Costco was called Price Club, I used to joke that it was my favorite club I belonged too. Tonight I need to officially amend my favorite club status and announce that Hope Valley Garden Club.
I was first invited to be a member of the historic group when I was still in my thirties, albeit very very late thirties. And here I am these many years later and I love Garden club more than ever. In those early days I was young one, but I really enjoyed the intergenerational aspect of the club. Getting to joke around with Marion or talk British history with Doreen was a bonus. I do miss many of the old guard.
Tonight was our annual May picnic with spouses and it realize I have clearly moved from the young group to older, but not the oldest group. It is such a wonderful gathering of women, and most of their spouses are pretty good too. Thanks to Carol Shepard who opened her house for the lovely dinner.
I was in the side dish assignment group, so it made a green vegetable because no one ever want to bring vegetables. As I assessed my choices I settled on Brussels Spouts because nowadays more people love them than hate them. In my normal, Let’s try and make up a new recipe without testing it first way I decided to add pepper jelly to the cooked Sprouts. I liked how it turned out. If you are not southern you might not know what red pepper jelly is, but it is a hot and slightly sweet jelly usually poured over cream cheese and served with crackers as an nibble.
I cut the ends off the spouts and halved them. Put them in a hot skillet and browned them. Sprinkled with a little salt and pepper and nutmeg. I put them in a bowl and spooned a couple tablespoons of hot pepper jelly on top and covered them up. The heat from the Sprouts melted the jelly. The garden club crowd devoured them, bless them each darling one of them.