From Food and Wine Magazine:
1# Brussels sprouts (about 20 walnut size ones, or 50 chickpea size ones), sliced thinly
1 large onion, diced finely
2 T. olive oil
salt and pepper
1 tsp. paprika
4 thin slices cheddar cheese
4 small whole wheat dinner rolls or crusty bread
Add your sprouts to a pot with salted boiling water and boil until tender, about 5 minutes. Drain and set aside. Saute the onion and salt and pepper to taste in olive oil in a skillet until just softened, about 5 minutes. Add paprika and allow to carmelize, about 10 minutes. Add a little water (1-2T.) if onions run dry. Add cooked Brussels sprouts and mix well to coat everything evenly in the oil and juices and everything is warmed through. In a toaster oven or in a 350 degree oven, toast the bread with the cheese until the cheese is nicely melted. Arrange on a platter and top with sprout hash. Serves 4 (in theory--in our house, it served the two of us!)

This week I've been experimenting a little with one layer cards. I borrowed Studio Sketches from another Philly Inker and this set seems to lend itself to super-simple, yet elegant cards. I made a few thank you note sets and am considering some other designs before returning it. The top card I stamped in Early Espresso and colored with colored pencils. The bottom one is also stamped in Early Espresso, and the pears are colored with a Certainly Celery marker. A pack of cards like these would make a quick and easy gift--and so elegant!












