My journey of cooking, gardening, preserving and more
My husband is the bartender in our house. Though we both did stints as a bartender, mine was much shorter than his and therefore he’s much more accomplished at mixology. I also think it’s only fair that since I make the majority of the meals …
This is one of those dishes that I toss together with hardly a thought. It’s so easy and the fresh flavors are stunning – minced garlic, lemon zest, lemon juice, extra-virgin olive oil, fresh parsley. Garbanzo beans – aka chickpeas – are a great source …
It’s been a crazy warm spring here in Northern Illinois….minus this last week anyway.
I had the opportunity to capture some of our gazillion bulbs in bloom and thought I’d share them with you.
Ahhh….Lamb Loin Chops with Garlic and Rosemary. One of my easiest, most delicious, go-to dishes. And yet, I read this weekend that, according to a 2011 survey by the American Lamb Board, nearly 40 percent of Americans have never eaten lamb. Really? Okay, I admit it: …
A few years ago, my husband and I decided to grow our own asparagus. It certainly seemed like a wise investment considering our passion for it and the rising cost of it on our weekly grocery bill. Asparagus is definitely our favorite vegetable. Well, actually …
Hard cooking an egg – also known as hard-boiled – is not always as easy as it seems. The white should be fully cooked without being rubbery. The yolk needs to be cooked all the way through, but not to the point of it being gray.
I know, I know…hard boiling an egg isn’t rocket science, right? But if you take the time to hard cook an egg properly, you’ll be rewarded with one of the simplest joys in life. I don’t actually boil my eggs for very long – just enough for them to come to a full rolling boil and then off the heat they go.
Aren’t they beautiful?
I love eggs so much that I typically boil 10-12 eggs on Sunday so that I can have a couple each morning throughout the week,
A favorite of mine: still warm eggs sliced over the top of a salad made with romaine and arugula, olives, roasted red peppers, thinly sliced red onions and a bit of minced garlic. I top it with a crumble of whatever cheese I have on hand – Parmesan, asiago, blue cheese, goat cheese, etc. – and drizzle it with a good quality extra virgin olive oil and red wine vinegar.
When I’m simply craving an egg, I enjoy it with sriracha drizzled on top, as pictured here. Who doesn’t love sriracha with eggs?
I don’t add any salt, or baking soda, or vinegar to my water – all of which I’ve heard makes them easier to peel and less likely to crack. I don’t know if anyone has truly had any luck with these but they don’t seem to make any difference at all for me.
Enjoy!