While Scott makes breakfast I get impatient and eat cake.  I decided a brussels sprout and potato hash would be a great use of the former. This would have been so good with some high quality corned beef. We both miss the corned beef hash at the shuttered Dinkytowner so much. Brussel Sprout Hash 1 LB Potatoes diced 1/2 LB or more quartered Brussels Sprouts A few tablespoons Olive Oil or Butter 1 Onion 1 tablespoon Garlic 1 tablespoon Dried Thyme Eggs on the Side Heat a cast iron skillet over medium heat and add two tablespoons olive oil. Once hot, add potatoes and brussels sprouts. Cook for 30 minutes, stirring occasionally. I like to scrape up the charred bits with a metal spatula.  Add oil as needed Once the sprouts and tatters are tender add the onion, garlic and thyme. Cook until onions are slightly browned, no more than 10 minutes. Don't forget to salt and pepper. I had prepped a batch of choclate ice cream the night before and t...

I headed out of town to meet up with Scott's sister (and my sister-in-law) for wedding type related things in Chicago. We just have one car so I took the Greyhound down to Illinois. I hadn't been to Chicago in years, I was pretty excited to be going.   The trip takes one quick stop at a McDonalds. I ran over to the nearest gas station and chose a different option for lunch.  That night I stayed with Katie's friend Allison and this pretty little miss. They drove an hour just to pick me up from the bus stop. What nice ladies.  Katie is having pies instead of cake for her wedding dessert. We met up at Hoosier Mama Pie Company for breakfast and tastings the next morning.  The pies were delicious and are made from scratch every morning. Funny face, Brooke! Their store is so tiny and so adorable. There were like 12 people working in the back no one was running into one another. We got a hotel at the Residence...