My Set, My Brussels Sprouts

Have you ever wished you could customize a cookware set for the way you love to cook? Well now you can, with Your Set by Calphalon. I was lucky enough to receive two incredibly versatile pieces, and I used them for some of my favorite dishes.

See how I used the AccuCore Stainless Steel 3-quart Sauté Pan and Unison Non-stick 10″ Omelet Pan for My Set, My Brussels Sprouts.

Click here to read my post and enter for a chance to win one of 16 prizes worth $8,500! You can win a $1,000 cash gift card or one of 15 $500 Your Set by Calphalon gift cards so that you can build your own perfect set!

Click here to start customizing Your Set right now!

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.


At Thanksgiving dinner, our turkey was cooked to perfection, the mashed potatoes were creamy and the cornbread was tender.  But by far the most popular dish on our Thanksgiving table was the Brussels sprouts, pan-roasted and tossed with brown butter, pecans and Romano cheese.  The full recipe is on Relish.

I was lucky enough to be sent two pans from Calphalon’s Your Set cookware line, the AccuCore Stainless Steel 3-quart Sauté Pan and the Unison Non-stick 10″ Omelet Pan.  Your Set by Calphalon helps you completely customize your cookware set, so you aren’t stuck with a bunch of pans you’ll never use like you might be with other cookware sets.  I adore the AccuCore stainless steel because it has a wide, flat bottom, perfect for cooking large amounts of vegetables.  I can’t wait to use it for small-batch jams and preserves, too.  As for the Unison Nonstick, I’ve finally found a durable nonstick cookware that isn’t made with Teflon, making it safe for me to use around our pet bird (and giving me peace of mind about our health as well).  Visit the Your Set by Calphalon web page to learn more.

Kitchen YourSet


And don’t forget to enter the sweepstakes for $1000 cash or one of fifteen $500 Your Set gift cards.  Visit this page and click “Enter Now” in the ad on the left side of the page.


Turn Down the Heat

Living in a 120+ year old house, we don’t have the best insulation. Nor do we have central air conditioning.  Luckily, we’ve come up with a handful of strategies to keep the house relatively cool in the summers.

We sleep with the windows open, bracing a box fan between the sill and edge of the window, blowing cool air onto us and throughout the house. As the mornings start to warm up, we close all the windows and shades and curtains to keep out the heat and sun. Fans run throughout the house all day, including the whole house fan that kicks in whenever the upstairs gives above 76F.

On the hottest of days, the ones where the humid air settles heavily around your face and weighs you down, when you hope and pray for a rainstorm for a break in the humidity, we run our single window air conditioning unit in 20 minute intervals.

Whenever we can, we avoid using the stove and oven, especially during the day. If we must use them, we try to cook everything we need for the next day or two at once.  If I’m canning raspberry preserves, I’ll go ahead and bake some quick bread or some chicken. If we’re going to heat up the house with the stove anyways, we might as well make use of the oven.

This is where the crockpot and grill come in handy. The crockpot produces very little heat and we’re willing to face the humidity to grill if it means we’ll keep the house a few degrees cooler.

This week has been one long string of those heavy hot and humid days. I scratched my dinner plan for lentil gratins and instead opted for pork chops, green beans and roasted potatoes. They were exactly what we craved on such a steamy summer evening.

Herb-Grilled Potato Wedges

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 4 servings

Herb-Grilled Potato Wedges

I love the combination of rosemary and sage in these potatoes, but feel free to use whatever you'd like -- oregano or thyme would be great as well. I also can't wait to try mashing these after grilling this fall for a new Thanksgiving side!


  • 5-6 Yukon gold potatoes
  • 3 tablespoons unsalted butter
  • 3-4 sprigs fresh rosemary
  • 3-4 sprigs fresh sage
  • Salt and pepper


  1. Preheat the grill to medium-high.
  2. Line a 9x13" baking pan with a long piece of aluminum foil. It should be double the length of the pan.
  3. Wash the potatoes and slice them lengthwise into quarters. Divide each wedge in two to give you 8 wedges per potato. Spread the potatoes out in the pan, as close to a single layer as you can.
  4. Slice the butter into 6-8 pieces and distribute them evenly over the tops of the potatoes. Sprinkle the potatoes with salt and pepper, at least a teaspoon or two of each, or more to taste. Lay the fresh herbs evenly over the potatoes.
  5. Fold the aluminum foil back over the potatoes and crimp the edges together to seal the packet.
  6. Grill over medium-high for about 12 minutes, then peel back a crimped corner to check on the potatoes every 3-5 minutes after that. When they are fork tender and browning, they are done.