Eat In Love

Just when I thought I was becoming a slightly less clumsy individual, I ram my forehead into the ceiling of the refrigerator while looking for a jar of roasted red peppers that was LITERALLY right in front of my face the entire search…resulting in a loud curse and a tiny little bruise. How does that even happen?!? I’m not a tall person. And just given spatial relations you would think that it would’ve been the top of my head and not my forehead colliding with the ceiling? Slightly annoying encounter. But I suppose I’m due since the gigantic bruise on my knee from a week ago, which I couldn’t even tell you how happened, is beginning to fade…I will simply never be a bruise free person. Sigh.

Moving on…

It’s been pretty much forever since I’ve posted anything. I’ve recently completed a recipe development project with KitchenAid which has taken up every ounce of energy and time remaining after ‘life’ around here. Actually, to be honest, the only thing I’ve done these past 2 months after taking care of my minions is wake up, work out, cook, bake, clean up, take photos, edit, re-edit, re-re-edit (you’re getting the drift about the editing), sleep when possible, wake up and do it all over again. Notice I said nothing about cleaning. Because it didn’t happen a whole lot unless it was in the kitchen. I did keep up on laundry…washing it that is. The putting it away was here and there. continue reading…

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Weekend food to me is all about pleasure and surprise. During the week, I tend to get into the routine of making things that I’ve done enough times to do off hand and without a thought. It’s enjoyable enough, but it tends to feel like all business…pretty much, what can I make that’s healthy and that I can get on the table before everyone is starving and cranky and ‘I don’t want that for dinner! I WANT A SNACK!!!’ when it’s like 15 minutes before dinner is ready. That’s basically my Monday through Thursday afternoon/evening experience…it’s awesome.

I swear to god, come Thursday night, after 4 of these ‘experiences’, I’m already planning what decadences I can create for the next 3 days. It sounds silly, but it gives me something culinary to look forward which equals me being able to be in the kitchen, with or without help, therapeutically chopping away the ‘minor’ stresses of the week behind. Here it is Tuesday and just talking about it already makes me look forward to it. continue reading…

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I’ve literally got nothing for this post other than the pic (which isn’t fantastic), and my LOVE for the flavors (which tops much for me). It’s so funny to me because I’ve been so anxious to get my actual camera back to write a new post…and this pic was taken with my I Phone. It’s OK I guess though because there’s something raw about it to me that I like. Though it would’ve been much better with the pixels, and the sharpening, and the blah, blah, blah stop talking…Next time.

I really don’t know what to say about this dish. I love asparagus. And I love asparagus with any kind of egg. I can’t quite put my finger on what it is about the two of them together, but the first time I tasted their unity I was sold. SOLD. And then there’s the Black Forest ham and Gruyere combo. Amazing in and of itself. Guh.

With it being just myself and the kids this week I have the liberty of waiting until later in the evening, when all the babes are asleep, to pour myself a glass of wine and make myself a nice, quiet, maybe even decadent little meal. It’s usually something like a small pan of extensive nachos (which is on the menu for tomorrow night by the way). Tonight, however, I felt the urge to try something new that I haven’t done before but have always wanted to.

And I’m really happy that I did. Without typing out an actual recipe this time, I’m going to just describe what I did and hope that it’s as enticing as the thought of making this again is to me…

I started by cleaning and snapping the asparagus.

Then I tossed them with a little extra virgin olive oil, kosher salt and pepper, and roasted them at 425 degrees for like 13 minutes til starting to char.

Then I let them cool a little bit, while I sliced up the Gruyere and got the BF ham ready to go.

Once cooled, I piled on a fair amount of ham, a few slices of Gruyere, and put it back into the oven for about 5 minutes.

During this time, I fried up an egg.

Then once I felt the asparagus pan was done, I took it out, let it cool for a quick minute, and added on the egg. It was honestly amazing. A life changing recipe for a meal or just a small snack.

OH and I definitely added on red pepper flakes and more fresh ground pepper after plating.

Then I just ate and loved it. And can’t wait to make it again.

Hopefully acceptable post?

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So I left my camera back on the east side of town over the holidays. Sad face.

I won’t be getting it back again for another 2 weeks when I go in with the kids over Sophia’s mid-winter break…for a birthday of great celebration. Which leaves me with very little opportunity to post ‘new’ recipes in the next 2 weeks. However, it gives me GREAT opportunity to post a few of those back dated ones that I’ve not yet gotten to that I believe I’ve mentioned lately…

Such as this one for fresh guacamole.

I’m a pretty firm believer that you don’t ever need a good excuse to make guacamole. Or a bad excuse for that matter. It’s one of those things that I personally find always sounds like a good idea, regardless of the time of year or day of the week or holiday, etc, etc, etc…

I only use a few ingredients when I make it. And I don’t do much fussing with it beyond a handful of rough chops with 2 butter knives. I used to use a fork to mash it all up but kept finding that it got to be more of a puree consistency than I really care for. So I started going with the 2 butter knife idea instead and ended up with a guac that has not only great flavor, but a really nice texture as well. I love it! I hope you do too… [click to continue…]

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