This week, I made a thank you card for my friend's mother, who kindly let us borrow some boxes of hers, to temporarily store our kitchen stuff. About half of the boxes have been unpacked, so we are hopeful that next week, we can return all of the moving boxes to her. I'm planning to include a gift card to Bath & Body Works as a thank you...
I used stamps from the Hello Thank You Sentiment Kit (July 2014) - I've always loved how cheery the set is and continuing to be in a CAS kind of mood, this thank you card was born.
So, the kitchen finally has a working sink, stove, and oven BUT the range hood hasn't been installed (and I don't think the electrician really wants to install it, for whatever reason), so I can *cook* but I cannot FRY anything. It also takes me longer to cook anything, because I am digging around for ingredients... LOL! Where is this? Where is that? *sigh*
For this week's recipe, I had an eggplant as my "challenge". Searching pinterest for "baked eggplant recipe", I stumbled on this one - "Better Than Fried Eggplant Parmesan". However, I was intrigued by one of the comments (I've learned it's always best to read them with a new recipe - sometimes there are good suggestions or they catch "mistakes" by the author), where they simply spread mayonnaise on both sides and breaded the eggplant slices. I adopted that approach and topped each slice with garlic powder, pepper, basil, and parmesan cheese. They were great! Even my 11-year old thought they rocked.
Which reminds me... if anyone has a wonderful brussel sprouts recipe, please share!
Happy crafting and hope you have a wonderful weekend!
Love the soft lavender on the card, but not a fan of eggplant.
ReplyDeleteGorgeous card. As for eggplant, only after 2 margaritas!
ReplyDeleteisoscia at aol dot com
great card. b lovely way to say thank you. as for aubergine as called here, never used them. interesting cook with them sounds nice x hello from FWF
ReplyDeleteBrussels sprouts, slice the sprouts. add to drying pan, spot of oil, finely chopped bacon and garlic,fry a little then add in the spouts. serve with some drizzled butter on top
ReplyDeleteBacon! I love bacon! I will have to try this, thank you for sharing! :)
DeleteBrussel's sprouts are my favorite vegetable....I know, I'm weird, right?.....and there is no bad way to prepare them....except maybe not cooking them enough. I like mine soft enough to stick a fork through easily. They are heavenly as is....with cheese....with olive oil and garlic.....with anything!!! Love 'em. I've never really tried doing eggplant.....maybe once or twice in the distant past. Your picture looks delicious.
ReplyDeleteLove your pretty thank you card. Very cheery and sweet flower. Looks great with the curved sentiment.
Saw you on Unity FWF.
<3 J
jwoolbright at gmail dot com
HerPeacefulGarden.blogspot.com
Everything is always better with cheese! I'll have to try cooking some brussel sprouts this weekend! Thank you for your ideas! :)
DeleteSweet card and yummy looking treat right there!
ReplyDeleteNice card! Yummey looking eggplant!
ReplyDeleteLovely card, and the eggplant sounds delicious...a must try!! Thanks for sharing both of your yummilicious creations!! :)
ReplyDeleteLove the colors on the card. So this you plan for this to be a matching purple post or was it serendipity? Here's a brussel sprouts recipe that I brought to a dinner that converted someone. He even asked for the leftovers! http://www.onebitemore.com/2013/08/crispy-brussel-sprouts/ Also, in the fall, there's usually brussel sprout stalks available at the grocery store. I think it is worth the extra $ to buy them that way.
ReplyDeleteThanks, scrapper al! I'm definitely inspired to try some new brussel sprout recipes next week, love all the suggestions! :)
DeleteAnd actually, no, I didn't plan for it to be a purple post and that thought never even occurred to me until you mentioned it. How funny! Wish I could have been that clever to do it on purpose...!
DeleteVery sweet thank you card.
ReplyDeleteSweet thank you card!
ReplyDeleteCute card and I now want to try that eggplant recipe, love eggplant parm! My favorite way to cook brussel sprouts is to roast them with some olive oil, and when they're roasted to my liking I drizzle them with some balsamic vinegar and honey, yummy!
ReplyDeleteThat is a wonderful card, Miwa! It IS cheery!
ReplyDeleteFor brussel sprouts, my go to recipe is drizzle them with a little olive oil, sprinkle with sea salt, roast them for a few moments,like 10 or so. I sometimes sprinkle some shredded cheese over them. Sometimes not. My teens love them, so that must mean something, right?? Or maybe they will just eat anything......hmmm...lol
What a lovely card! I really like the soft, muted colors and the sentiment looks amazing - so pretty!
ReplyDeleteReally nice card.
ReplyDeleteKim
Craftisan Studios
Design Team Showcase
What a pretty thank you note! I am so happy that you are a bit closer to your kitchen being back in order...your eggplant looks amazing!! Have a happy week! ~Donna K
ReplyDeletePretty card. I like my brussel sprouts lightly cooked, so they are still firm, with a bit of salt. Lovely. Hugz
ReplyDelete