Are you a paper stacker? Or a filer?
If you’re in the habit of stacking paper, it’s likely you will quickly find yourself surrounded by it.
This isn’t the most authentic version of chilaquiles, but it’s definitely the fastest! Authentic chilaquiles start with corn tortillas that are fried in oil in small batches before being combined with sauce and shredded queso fresco. Commonly topped with sliced avocados, sliced raw onions and crema to boot, chilaquiles are an amazing brunch dish and worth the time to make from “scratch.” My husband loves chilaquiles so much I’ve devised several shortcut methods so I can make this deliciousness during the workweek. Using tortilla chips instead of frying the tortillas saves you from the most time-consuming step, and it’s a great way to use up a seemingly endless giant bag of tortilla chips from Costco 😉
Recipe serves one very hungry person or two moderately hungry people. Use the pictures above to help determine serving sizes; when I cook quickly I never measure the ingredients – it saves a ton of time and the precise ratios don’t matter as much as personal taste. If you love cheese, add more than the torn up slice of sandwich cheese I used here! If you need extra protein, add an extra egg.
Salsa of your choice (if you like spicy, go for spicy. For best results, use something with more sauce-like/liquid consistency than pico de gallo)
A few ounces of soy chorizo (can with regular chorizo)
At least 1 cup of tortilla chips
1 beaten egg
1 slice of cheese, torn into pieces (or handful of shredded cheese)
GARNISH: Green onions, chopped cilantro, sour cream
I love tapas, and Spanish Tortillas are a classic! Spaniards love to snack while they drink, so every at every bar in Spain you will find a lovely spread of tapas. In many places it’s a serve-yourself affair – bite-sized pieces are speared with wooden picks called banderillas, which the patrons save for the bartender to total their bill. Since I could easily eat a whole Spanish tortilla by myself (and live in a city sadly lacking in tapas bars), I’ve perfected the art of making my own at home! Tortillas are generally served cold, so often I’ll make two – one to chill in the fridge for later and another to eat as soon as it’s cooled…
Though the plate-inversion technique takes some confidence to master, the ingredients could not be simpler: potatoes, onions, eggs and olive oil is all it takes, making for the perfect meal or snack even when the pantry is bare. Ready? Let’s get started.
1/2 cup extra-virgin olive oil
1 lb baby potatoes, thinly sliced
1 onion, thinly sliced
Salt and pepper to taste
OPTIONAL ADD-INS: Quick cooking vegetables or meat; chopped (kale, spinach, mushrooms, bell peppers, bacon, ham, and chorizo are good options)
TOOLS: Large pan, spatula, and large plate
Start by thinly slicing baby potatoes and onions. If you have a mandoline slicer both the cutting and cooking will be faster, but a regular kitchen knife works great too. The thinner the slices are the faster it will cook!
Heat olive oil in large pan on high, adding thinly sliced potatoes and onions, reducing heat to medium-low. Cook until potatoes are tender, about 15 minutes. Occasionally stir the potatoes and onions gently while cooking. If you want to add additional mix-ins (here I added kale, but you can do bacon or any other quickly-cooking meat or veg) Once the potatoes are cooked through, strain the remaining olive oil into a separate bowl.
In a large bowl, beat eggs until mixed and season with salt and pepper. Gently fold in the cooked potato-onion mixture and let rest for 10 minutes.
Remove any crusty bits from the pan and reheat the pan, along with about two-thirds of the reserved olive oil. The oil should liberally cover the surface of pan; add extra olive oil if necessary. Pour the egg mixture into the pan over medium heat; flatten with spatula or spoon. Cook for five minutes, occasionally shaking the pan until the base sets.
Remove from heat and loosen the sides of the tortilla from the pan. Invert a large plate over the cooked mixture and carefully (and quickly) flip the pan so the uncooked side is facing up on the plate. Add the remaining oil to the pan, return to medium heat and carefully slide the tortilla to the pan, cooked side up. Cook for 3-5 minutes on the other side, until golden brown. Use a spatula to slide the cooked tortilla and let rest on a plate. Tortillas are generally served cold so you can chill in the fridge or serve once cooled.
Our new chalkboard films are backed with a repositionable, removable adhesive that is easy to apply. Our chalkboard films can be applied to any flat, smooth and clean surface – including painted drywall, kitchen cabinets, and appliances. All our films remove cleanly without chemicals or solvents – just peel them off when you’re ready for a new look. Our chalkboard films are available by the yard, on a roll, or in one of our custom shapes.
Who can resist a striking monogram? Monograms have been around since antiquity. The earliest known examples have been found on Greek coins from the third century BC, bearing the first two letters of the great-city states that issued them. Since then they have continued to appear on currency until modern times, and though crown-bearing crowns are no longer as common, to this day several Danish coins bear the lovely Royal Monogram of Queen Margrethe II. Originally used to mark royal property, monograms became a widespread practice for nobility to mark their valuable property.
Monograms also appeared in a manner similar to maker’s mark, employed by craftsmen and artisans and continued as a form of tradition. Traditional monograms feature letters that are entwined or combined in some way, though a number of modern styles have emerged with standalone letters (more properly known in their standalone forms as cyphers). Monograms have appeared for centuries, and from this tradition still see thousand-count sheets and Stubbs and Wooten slippers bearing the status of the owner. Thankfully monograms have become commonplace and you don’t need a bloodline or possess a guild-certified craft to put your personal mark on anything and everything you wish.
Traditional Forms: The Individual Monogram
An individual’s monogram includes the first, middle and last initials of their name. The surname traditionally the largest letter and is centered, with the first and middle initials flanking. For a married woman the maiden name traditionally replaces the middle initial. For men, traditional personal monograms are instead ordered first, middle and last initial where all three characters are equally-sized, though the large initial in the center with the middle initial flanking is common as well.
You don’t have to hew to convention when creating your custom monogram, as there is still some amount of variation within the “traditional” styles. An individual can choose between the two common three-character monograms, or a single initial representing their last name. The traditional forms are good to reference for engagement gifts, shower gifts, or wedding gifts, where the conventional three-character style for a married couple is a popular choice. If the intended recipient is choosing to keep their maiden name, or take on a hyphenated or combination form, you can follow the individual monogram conventions or consult with the recipient about their desired initials – in any case, a single initial of their first name is unlikely to go against their chosen name.
In addition to the traditional forms a number of modern alternatives have arisen to reflect new naming conventions and non-hierarchical patterns. Instead of following the traditional three-letter combination, a new crop of couple monograms favor a two character style, reflecting the partners’ first or last initial in equal size.
So there you have it – the nine most common forms of monograms