Chinese-salad Brussels Sprouts and a dose of inspiration from a bowl

I needed a bowl to toss and mix the ingredients for today's Brussels sprouts salad so I reached for one of my good ole' standbys:  an enameled metal bowl which I'd received nearly 33 years ago at my bridal shower from my neighbor Nona.  I have always loved this bowl - it is the perfect size for mixing cake  batters, it's pretty, and and it has proven to be incredibly durable over the years, with only one small chip on the inside.  It got me thinking how sometimes even seemingly inconsequential things can be inspiring.  Today is my mom's birthday - she would have been 80 years old had she not died at the too early age of 44, when i was just 19.  This bowl reminded me of her because Nona was a good cook and she knew I didn't have a mom to teach a new bride the basic kitchen skills. She gave me this bowl with a set of assorted sized and shaped mixing spoons and a beautiful card offering to provide me with any lessons or advice I might need.   I used this bowl to mix the birthday cake for my first daughter's first birthday, and also to serve my mother-in-law's famous potato salad at more family gatherings than I can count.  Someone recently told me that she translates the word "inspiration" to "in spirit" and when I use this bowl, I do really feel one in spirit with all the memories of the good things that have come from it.

Chinese-style Brussels Sprout Salad

3 cups thinly sliced brussels sprouts

3 tbsp finely chopped onion of your choice

Dressing:
2 tbsp toasted sesame oil
2 tsp light soy sauce
2 tsp rice wine vinegar
1/2 tsp Splenda or honey
1 inch knob of ginger, peeled and grated

2 tsp toasted sesame seeds
1 tbsp coriander (cilantro) leaves

Wash and thinly slice the Brussels sprouts. Note: If preparing this ahead of time, note that the dressing will soften the sprouts;  if you plan to let this rest for more than 1/2 hour, slice your sprouts more thickly to keep some crunch in them when served.   Mince the onion and toss together with the sprouts.

Add the dressing ingredients to a large (possibly cherished) mixing bowl, and whisk together until incorporated and emulsified. Toss the sprout mixture into the bowl of dressing and coat thoroughly. Add the sesame seeds and coriander leaves and serve or chill for later.

I took this to lunch and added some sliced smoked chicken and additional lettuce to make a filling, hearty meal.