NOVO love...

It's no secret that I'm a huge Novo fan. It's not just that I'm addicted to the spring rolls and the scallops... It's not just the incredible creekside setting... A few years ago the good folks at Novo even allowed me to invade their kitchen when I found myself tormented over the prospect of culinary school. They're the sweetest.

 Ok, the truth is, I love everything about Novo. I love that it's a fun, casual spot to catch up with girlfriends and share tapas. I love that I can roll in with a baby and stroller and know that no one's going to glare at me. And like that perfect versatile dress that transitions seamlessly from day to night, after dark Novo magically transforms itself into the most beautifully lit, romantic restaurant in town. I'm partial to the lavender cocktail and chocolate truffle desserts; best served on the terrace under big, twinkling trees.

Jeffrey likes to tease me for ordering their take-out all the time, because he thinks it's "fancy".  
Fine... it's a little fancy, but did you know that Novo offers its take-out orders at a 20% discount? 

 A happy customer is extra fancy!

I am a verrry happy Novo customer. Can you tell? :)

P.S.

HAVE A REALLY HAPPY WEEKEND, EVERYONE!  The weather is so beautiful.  Evy's performing with her baton troupe at the Madonna Inn tomorrow, and then...  Paso is calling our name.  What about you guys?  Do you have plans, or are you more the "wing it" type?

mmm... brussel sprouts!

I think brussel sprouts have an undeserved reputation for being... icky. Even my MOM doesn't like them. I was like, whaaat?

I've been on a biiig brussel sprouts kick this past year or so. I make them weekly for a yummy, easy lunch- and then squish one a bit to share with Elliott. He knows what's good. :)

Here's our super simple lunchtime routine:

First I give them a little rinse and chop each one in half lengthwise.

Next I brown a knob of butter in a small pan, and add my brussel sprouts.

Add a bit of salt and pepper.

Give them a good stir, to evenly distribute the butter...

Let them brown and soften just slightly

(about five minutes on a high heat, stirring frequently).

Now I turn the flame down a little...

Cover, and let the brussel sprouts steam for about 5 minutes or so...

until soft- meaning a fork slides through them easily.

Sprinkle with a little Gruyère cheese.

Serve steamy hot.

YUMMY!