rock paper scissors

f.u.n. in the s.u.n.

we hope you are having fun in the sun this summer!!!!!!! we have some items in the store we think you might go bananas - i mean pineapples (and watermelon) - for!!! p.s. you need to come and see our new window display.

 

baggu

  

meri meri

haute papier

inklings paperie

emily ley

 

w & p design

 

waste not paper

yellow owl workshop

 

elise stalder

here's a sneak peek at our window:

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.