Please enjoy this picture of my lunch today while I finish writing up my Atlanta post. I made a quick cumin and paprika sweet potato hash with onions, a small salad, and some slices of cheddar cheese.
Hi all, I will be taking a brief hiatus from the blog land. I will be traveling to Atlanta tomorrow to next Monday to visit my best friend, Angel. I have been wanting to take this trip for a long time since she has been down there for so long now, but it was never in my budget. So I am finally embarking on my journey. This will be my first time traveling alone! I’m a bit nervous, but again, excited to be taking a breather, seeing my best friend, and having a great time.
I’m also looking forward to eating. I’ll be in the south, so who wouldn’t be?! The only issue will be the fact that I am Gluten Free and Angel is a Vegetarian. I have a feeling I will have a upset stomach from time to time, but eating a fresh biscuit just might be worth it. Our fist stop on my first night there will be to the Woodfire Grill. I’m a huge Top Chef fan and an even bigger Kevin Gillespie lover.
The best part about this is when Angel called to make reservations she mentioned our dietary restrictions and they called her back a day later and asked if there were any other special instructions besides a gluten free plate and a no red meat plate. How great is that?! I have so many restaurant suggestions, but if you have any more for me, please let me know!
I will have so much to update with when I return next week!
Poached eggs are a very tricky dish to make. The only person I personally know who can poach the best eggs is, of course, my father. If I’m not in a restaurant, at my parents house is the only place I can get an amazing poached egg with the perfect drippy yolk.
When I saw this recipe on Shoplifting in a Ghost Town I lost it. Finally! A way that even I, the worst egg poacher, can make my favorite egg! As Chloe states in her post, tomato sauce is much more forgiving then the classic water and vinegar cooking method. I took the idea here and ran with it creating my own dish that I was so happy with and that I ate in the matter of seconds, seriously. This is one of my most favorite things I have ever made!
Tomato Sauce Poached Eggs
Prep time: An hour (mostly due to the rice cooking time)
Cook time: An hour (again, due to the rice)
1 cup of rice
1 15 oz can of diced tomatoe
1 15 oz can of plain tomato sauce
4 cloves of garlic
1 tablespoon of dried oregano
1 tablespoon of dried basil
Salt and pepper to taste
Whatever kind of rice you use, cook it to your preference and with your method. I (almost always) use brown basmati rice which takes 40 minutes to cook. While your rice is cooking make your tomato sauce. Over a medium low heat, put in your minced garlic and cook a bit. When this is good add in your diced tomatoes, plain tomato sauce, oregano, basil, and salt and pepper. Bring to a boil and then bring to a low heat to simmer until you are ready to cook your eggs. When you are ready to put your eggs in bring your sauce back up to a medium heat and crack your eggs in to the sauce. Cover and let stand for 5 minutes. After 5 minutes, take off the heat, uncover and let your eggs and sauce stand for 3 minutes. Over your rice spoon out your eggs with a ladle and then cover in your sauce. Sprinkle with some more salt and pepper to taste and enjoy!
Stovetop popcorn is my favorite. I mastered how to make it on the stovetop a while back and I can never compare the packaged pre buttered stuff to it. The trick is to heat up your corn oil in a saucepan on a medium high heat and throw in 3 to 4 kernels. When those pop, take the saucepan off the heat and pour in your kernels. You don’t need a lot! Put it back on the heat and cover but make sure that you have a bit of an opening to get the steam out. When they start popping, after about 20 seconds pull it off the heat again. A tip is to shake the pan back and forth a bit though out the process so that the kernels don’t stick to the bottom of the pan and burn. If you want butter, put it in the pan after you’ve put the popcorn in a bowl and that will heat it up super quick. My friday night consisted of my stovetop popcorn and a lot of Friday Night Light episodes.
Have you ever made popcorn on the stove? What is your favorite way to have popcorn?
I have recently gotten in to doing trades for crafts! I really love this idea. It keeps me crafty outside of work, and I love getting hand made goods as well. There is nothing better then sitting at my desk at work and getting a package and knowing that something that someone put time and care in to is in there. And the same goes for the crafts that I send out.
I recently received this hat from Gilly at Time For Peppermint Tea. It is so perfect! I love the color, the softness of the yarn, and it actually stays on my head because she took the time to ask me for my head measurement. Check out her hats, socks, and other knitted goods on her blog!
In return I traded her a few handmade cards that you can see here
I really love making cards for people. There is nothing better then putting some love in to a card and having someone save it.
Thank you again Gilly for the trade! I have another trade set up that I’m working on right now that you will have to come back and see!
If anyone would like to make a trades for any crafts I am more then up to it if you are! You can contact me here or email.
This is a quick disclaimer about a recipe that I posted a month ago. My Mandarin Chicken Broccoli Slaw is not gluten free. I whipped myself up a large batch this week, and sadly (and quickly) realized after a few bites that it is not gluten free. The culprit would be the Newmans Own Dressing! It contains a soy sauce in it that is made with wheat. Today I have a sad stomach and I have to let go of a lunch food staple. Goodbye sweet broccoli slaw! I will now think of ways to make my own sweet sesame dressing!
Sweet potatoes are always on my grocery list. They are cheap, delicious, and I can eat them for just about any meal. I got stuck in a bit of a rut with simply baking them or making a sweet potato hash with them, so I wanted to try something new. When I saw this recipe on my friend Nicole’s blog, Bonus Round, I knew that I had to try them!
They were so simple and I really love the way they look. The sweet potatoes skin was so crispy, and the inside was so smooth. It was the perfect side dish for any meal.
Prep time: 10 minutes
Cook time: 45 minutes
3 sweet potatoes
Preheat your oven to 425º. While the oven is preheating, wash your potatoes and then slice thin slices through your potato but not all the way through. Coat them with EVOO and sprinkle on your salt, pepper, rosemary, and thyme. Cut squares of butter and place one square on top of each potato. Bake for 45 minutes and serve.