Ladies and gentlemen, yesterday I poached an egg. As far as I can recall, I don’t think I had ever eaten a poached egg before yesterday. I just heard that it was a great way to enjoy them. Yes, I am joining Melissa’s club for the egg obsessed.
At first I thought to myself,
“Oh, I will use a small saucepan so I can use it to heat up the cheese sauce I made the other night. That way I won’t have to do as many dishes.”
Then as I was creating a whirlpool for the egg, water kept spilling out and hissing on the burner. That’s when I thought I had messed up, but I already started and you know… I don’t want more dishes to do! So I continued. Then I was pouring the egg from the dish into the hot water. According to the “how-to’s” on how to poach an egg, it is directed to not dump the whole egg in at once. Well, I tried to follow directions, but the egg just canon balled into the pan. Plop! First, this magnificence happened.
If I didn’t mess up before, then I definitely failed my first egg poaching attempt at that moment. Or so I thought. I thought a lot of things during the whole process, didn’t I? Anyway, I carried on. I tried to keep the egg intact, and safely above the bottom of the pan. To my surprise and excitement it was turning out! First egg poaching attempt was a success.
As my dear friend and design extraordinaire, Marleigh, pointed out!
Pints and quarts of what?!
Who knew what I would find inside? A prize. Yes, to me it was a prize. My stomach was growling while I was snapping photos, but I had to document these moments first. I’m not sure how long it took me to eat lunch yesterday, but I know I took my sweet time.
Meet the Tomatoes!
I had seen this recipe on a forum for gluten-free living (thinking of you, Mom), and was immediately intrigued. Now in hindsight I get why using a springform was a part of the equation. Well, for aesthetic purposes it would’ve been useful, but it didn’t affect the taste in anyway. I also used only goat gouda instead of crumbled goat cheese and parmesan.
with some pesto basil on top.
This reminded me of my experiment a couple years ago where I tried to make lasagna out of polenta and kabocha layers:
That right there is possibly one of the earliest cultivated crops. Some of you have heard of taro root, and are very familiar with it. Hello to everyone reading in Africa, Hawaii, and Asia! The other day at the Indian store I spotted this coconut-resembling root. Like most new finds, I found out how to prepare it after the fact.
So aside from food making up meals, food can also equal snacks! Music to Snackface’s ears.
Made with frozen bananas, cooked taro, coconut milk, vanilla extract, and a bit of coconut sugar.
Lindsay’s recipe for Hazelnut Fig Coconut Bark had been on my mind for awhile, and I finally got around to making it. I didn’t have hazelnuts on hand so I used half almonds and half macadamia nuts. I also forgot the cinnamon–oops!
From Brendan Brazier’s latest book, Thrive Foods, which has over 200 recipes to choose from. I folded the page corner over when I came across these ‘No-Bake Double Chocolate Chip Maca Cookies’.
Something about its bitterness is wonderful to me. And something about those cookies was wonderful to everyone who ate them.
‘Cool Coconut Orange Squares’
With an ingredient list that featured flavors like citrus zest, cashews, macadamia nuts, coconut, and dates–how could I not make this?
In other news, I’ve been making some updates around my blog. A few weeks ago I did a visual makeover, but now I’m working on refreshing some old content and adding in a few new things. On the menu bar you can find a Services page (already got my first donation–thanks Dad!), Store, and Video page. If you click on the other pages you might note some minor changes.
I’ll let you guys know as I continue to make progress, and if you have any questions about anything feel free to ask!