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
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
Ossobuco (or osso buco, quite literally “bone with a hole,”) refers to the marrow bone that is the star of this classic Milanese dish. As a somewhat-squeamish-sometimes-vegetarian, meat-on-bones aren’t really on my strong point, but there is something so special about this dish that I’m willing to overlook this aversion for a special occasion. If you’re serving to an adventurous crowd, a set of marrow spoons (or seafood forks) so your guests can scoop out the succulent marrow, which is best slathered on a slice of crusty Italian bread.
The first time I cooked osso buco was the first time I had tasted this dish. Selected by my omnivorous, part-Italian husband as a housewarming dish, this meal is a sentimental food so I made it again for our most recent anniversary. Traditionally made with veal shanks, I subbed in beef shanks from US Wellness with no loss in quality. The marrow is a delicacy but for me the best part of this dish is the gremolata, a parsley-garlic-lemon dressing that cuts the richness of this slow simmered and decadent shank, which becomes morbido, or meltingly tender as the collagen from the meat breaks down into gelatin over the long, slow braise in a sublimely simple mix of mirepoix and white wine.
Traditionally served with another one of Milan’s celebrated dishes, the saffron-scented risotto Milanese, osso buco is relatively simple to prepare once you procure the ingredients, and impressive enough for even the most special of occasions. The recipe follows below; a full shopping list, menu and cook’s notes are available as a $.99 download.
Adapted from A Cook’s Canon by Raymond Sokolov
Prep: 15 minutes or less
Active Cooking time: 45 minutes
Actual Cooking time: 2+ hours
Flour for dredging
1.5 lbs beef shank on bone
1 cup wine
1 quart stock, broth, or water
2 stalks celery
1 medium onion
1 tablespoon tomato paste
FOR THE GREMOLATA
Handful of parsley (Italian flat-leaf)
Several garlic cloves
1 organic lemon