Last week, for my birthday, my sweetheart thrilled me by taking me out for a lovely meal at Batifole, which bills itself as the "Best French restaurant in Chinatown East."

We had their delicious esgargots in garlic cream sauce, the boy had tripe (he really did, and I really tried it, but have been right in never ordering it myself). Then for mains, he had their cassoulet (which paled in comparison with the glory constructed by Veever and myself) (but which was very good nonetheless) and I had their porc confit quelquechose (Confit of pork shank slowly baked with sage natural jus & Emmenthal), paired with a delicious red whose name we never quite caught. Oh, and we finished it all off with a lovely Jean-Jacque Daniel's Crepe (a crêpe with some sort of boozy filling topped with sugary pecans) and a couple of drinks. It was perfect.

But what made it more perfect? And what continues to make it even more perfect? I got there early, it was freezing outside, and I have recently fallen in love with the anonymous Chinese grocery store on the south side of the street. You know where this is going. Strolling along, eying produce, the first thing that catches my eye is a bin piled high with chestnuts, which have been on my mind for some time. Three older women are furiously shoveling the nuts into their plastic bags, focused on the task at hand. I make a mental note.

I wander around some more and am drawn back to the chestnuts on my way to the seafood section. Then I see it. The chestnuts. They're...

Well, let me tell you. In my hood, chestnuts range from $1.99-2.99/lb. Once I saw them for $0.99, but I think it was at typo.

Where I work? They range from $2.99-$3.69, and twice I even saw them at $3.99. Per pound!

These chestnuts? Well, I grabbed a bag and joined right in. They were $0.39/lb.

And I just ate some and they were delicious.

But it gets better.

I didn't know what to do with all of my beautiful chestnuts, so I trolled around some of my favourites, and what do you know.

Brussels Sprouts were on sale for $0.99/lb (I know, them's no chestnuts, but still), so I picked some up, becuase it turns out that Kevin, at closetcooking, is on my wavelength (or me his, more likely), because he posted a lovely Brussels Sprouts with Pancetta and Chestnuts. (It would appear that the only recipes I am ever to follow are Kevin's recipes for Brussels Sprouts, and the only photos I am to display are also his.)

It's that convergence. Chestnuts and Brussels Sprouts. You gotta love it.

Happy birthday to me.