rock paper scissors

calligraphy class October 24 at RPS with Meant To Be Calligraphy

join michele hatty fritz of meant to be calligraphy at rock paper scissors on saturday, october 24th, from 10am - 1:30 pm for an introduction to modern pointed pen calligraphy course! if you missed her last year, she's back to show you how to use traditional materials (pointed pen calligraphy nibs, oblique pen holder and real ink!) to create modern hand lettering that is all the rage these days! you'll learn how to create nuanced thick and thin lines that set pointed pen lettering apart from regular ol' handwriting. Plus, you'll leave with the materials necessary to continue practicing - maybe this year you can actually calligraphy those holiday card envelopes?!

class cost: $250

max class size: 8 students

Takeaways:

– All supplies, including exemplars for three Meant To Be Calligraphy lettering styles, pen holder, nibs, ink and more.
– A sense of accomplishment! (Read about past students’ workshop experiences here, here, here, here, here, here , here, here, here and here.)

NOTE: Please let us know in advance if you are left-handed. Thanks!

sign up here!

soon enough you might be lucky enough to make envelopes look as gorgeous as michele hatty fritz' work shown here (photography by Katie Stoops Photography):

brussels sprouts recipe contest winner!

congrats to david holt on submitting the winning #brusselssprouts recipe for our #rps321contest! he will receive 3 sheets of this *awesome* brussels sprouts gift wrap (pictured above) by nancy and betty studio! thanks to all who participated (we are salivating over here!). see below for the winning recipe:

BRUSSELS SPROUTS BAKED WITH BLUE CHEESE

 

2 lbs. Brussels sprouts, ends trimmed and yellow leaves removed

½ cup butter, cut into pieces

1 teaspoon kosher salt

½ teaspoon ground black pepper

¼ cup fresh lemon juice

¼ cup pine nuts

½ cup crumbled blue cheese

 

Preheat the oven to 350 degrees Fahrenheit.  (175 degrees C.) Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid. Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid.  When the sprouts are done, sprinkle blue cheese over them before serving.