A New England city of cobblestone streets – rich in worn brick buildings and unsettled souls. I went to sleep hoping against hopes that I would not encounter the rumored local haunt. About 3 in the morning I was awakened with an eerie feeling I was not alone. There about a foot away from me, a bearded figure in an older period suit began to walk towards the head of the bed, flashing a light back and forth across his path as he approached. The outlets on the nightstand crackled and fizzled. A panicked chill racked my body as every hair stood on end. I thought, “great Scot, this ghost is no tale; he is here.” I closed my eyes in a mix of resolve and disbelief, hoping to ease the fright.

That’s when the bolted hotel room door opened. My eyes flew back open. In walked the front desk clerk on night audit, with a folder in hand. He waved it at me saying, “this one has your name on it and it is due.” I knew the insinuation was more than just the bill. I fled the room, down 9 flights of stairs and tore through the cobblestone streets. The roads were as scrambled as my mind, like tangled shoelace. I couldn’t shake his pursuit.

Suddenly, I opened my eyes in the dark of the hotel room and heard the slip of the receipt being slid under the door of my locked room. The clock read 3:20 AM.

Moving on from story time hour, I know brussel sprout season is wrapping up here, but you must know about this recipe! I’ve fallen in love with roasted brussel sprouts. I hope this recipe does the same for you.

Roasted Brussel Sprouts and Sweet Potato

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Ingredients

1 pound sweet potato (roughly 1 large potato), diced into 1 inch pieces
1 pound brussel sprouts, trimmed and large ones halved
2 cloves garlic, minced; or ½ tsp granulated garlic
⅓ cup olive oil
1 tsp cumin
¼ tsp garlic salt
¾ tsp salt
Dash of black pepper

Instructions

Preheat the oven to 400 degrees F. Prepare a baking sheet with parchment paper and set aside.
Place the prepared sweet potato, brussel sprouts and garlic in a large mixing bowl. Cover the veggies in olive oil and add in the rest of the seasonings. Toss till the veggies are coated in oil and seasonings.
Spread the veggies evenly in the baking sheet. Bake 30-40 minutes until veggies brown a bit and the potatoes are fork tender. Serve them warm.

Nutrition

Calories

1166 cal

Fat

75 g

Carbs

107 g

Protein

30 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

http://mamasparrow.com/2019/04/26/roasted-brussel-sprouts-and-sweet-potato/

MamaSparrow.com

Do you need a party friendly, “build your own” meal idea for holiday company? Crepes are the way to go. You can make them ahead, each guest can select their fillings and toppings, and you can focus on the rest for the party fun.

Crepes - Sweet or Savory

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Ingredients

Sweet

1 cup flour (white or wheat)
2 Tb sugar
2 eggs
¾ cup milk
½ cup water
1 tsp vanilla extract
3 Tb butter, melted

Savory

1 cup flour (white or wheat)
Pinch of salt
2 eggs
¾ cup milk
½ cup water
3 Tb butter, melted

Instructions

Sweet

In a medium bowl, mix together flour and sugar. In a large measuring pitcher or bowl, whisk eggs, milk and water. Add the wet ingredients (excluding the melted butter) to the dry ingredient and mix. Slowly whisk in the melted butter. Then vigorously whisk the entire mixture till airy - at least two minutes.
Allow the aerated mixture to rest while preparing your cooking area. Butter a light skillet and warm. Pour in ¼-⅓ cup batter for a 10 inch skillet - use more or less depending on the size of your pan. Quickly lift and tilt the pan after pouring the batter to ensure batter covers the bottom of the pan. Cook until the batter starts forming together. Gently ease the side of the crepe from the bottom of the pan with a rubber spatula. Use the spatula or you hands (careful of the hot pan) to flip the crepe and cook on the other side. Cook about 1 minute and remove to a plate.

Savory

In a medium bowl, mix together flour and salt. In a large measuring pitcher or bowl, whisk eggs, milk and water. Add the wet ingredients to the dry ingredient and mix. Slowly whisk in the melted butter. Then vigorously whisk the entire mixture till airy - at least two minutes.
Allow the aerated mixture to rest while preparing your cooking area. Butter a light skillet and warm. Pour in ¼-⅓ cup batter for a 10 inch skillet - use more or less depending on the size of your pan. Quickly lift and tilt the pan after pouring the batter to ensure batter covers the bottom of the pan. Cook until the batter starts forming together. Gently ease the side of the crepe from the bottom of the pan with a rubber spatula. Use the spatula or you hands (careful of the hot pan) to flip the crepe and cook on the other side. Cook about 1 minute and remove to a plate.

Notes

Crepes can be stacked. They do not stick to each other. Also, they may be made ahead of serving and can easily be reheated in oven. To reheat in oven, place on parchment paper or aluminum foil on a baking sheet. Spread the crepes out, don’t worry if you have to stack them some. Cover with aluminum foil and reheat at 350 for 5-10 minutes.