Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
A video of some tourists who rented a castle in France has gone viral. They’re walking on the grounds and waving at an overhead drone and one woman is totally hamming it up. She’s sticking out her tongue and walking backwards until she falls into a fountain and gets soaked. Then she trips again getting OUT.
Lucked out on finding this recipe, it’s the perfect amount of everything!
Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.