A Fried Egg with Toast

07/30/2010 • Breakfast & Brunch • by


There are mornings when I don’t have to think about what I want for breakfast.  Instead a craving for something comforting consumes me and I ultimately give in  to it.  I was introduced to fried eggs years ago and now have a preference to it.  Yes, I like fried eggs better than boiled, scrambled, as omelets or any other variety.  One of the keys to getting it just right for me is my cast iron skillet.

 I start by melting a small amount of butter in the skillet, then pouring in one cracked egg with a light sprinkling of salt and black pepper.

Now things get personal when it comes to cook time.  I’m one of those people who unapologetically prefers a little browning on my fried eggs.  That’s how I like it.  So I watch my egg as it sizzles in the skillet and when it reaches the “right amount of toastiness”, I flip it onto my plate and breakfast is almost done.

Hmmm….what’s missing here?

Ahhhh…toasted wheat bread with grape jam.  Oh I’m so ready now.  Now, one more thing.

Hot coffee in my favorite cup.  Now my Friday morning is perfect.

Thanks for stopping by, enjoy your Friday and have a fantastic weekend!!

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I’m participating in the Foodie Friday potluck party hosted weekly at Designs by Gollum.  Join the fun!

A Dragon Fruit Snack

07/26/2010 • Fruit • by

As much as we possibly can, Miss A, Mr. B and I have decided to try something we’ve never had each week.  On a recent trip to the Dekalb Farmer’s Market, we were stopped in our tracks by the vibrant color of this Dragon Fruit.  We each enjoy various types of fruit but I sometimes wonder why we pass by the ones we don’t know.

After marveling over the fruit and it’s tasty potential, we decided to give it a try.  After we returned home, we looked up the fruit on the internet and found an interesting article on it’s origins, taste and health benefits here.  I learned that the inside of the fruit could be either red or white, each with little black seeds.  Mr. B was certain ours would be red inside.  I thought it would be white….

Removing the flesh of the fruit was really easy.  I just inserted a spoon between the flesh and the skin and continued to move the spoon around the edge of it until it easily lifted up out of the skin.

This hot pink color is amazing.

After cubing the fruit, it can be returned to the skin and then enjoyed.  Mr. B, Miss A and I were divided in our interpretation of it’s flavor.  I thought it was refreshing, with hints of pear, kiwi and jicama.  The boy and the girl thought it tasted like ice.  Ice.  Like the kind that’s left in your glass after you drink a soda.  And they were serious.  Poor things…they need to get out more.  Now I know why we pass by the ones we don’t know.

Well, we’re doing this again and hopefully they won’t have the taste of soda or ice on the brain.

Happy Monday!!

A Taste for Blueberry Muffins

07/22/2010 • Breakfast & Brunch, Food + Drink • by

I’ve been seeing blueberries and blueberry muffins all over the place this year.

In my home, we’ve had our fair share of them.

So far, my favorite way to eat them is in a muffin.

It all starts by mixing a simple batter,

then stirring in floured blueberries so they won’t sink to the bottom.

After filling the muffin cups, you get to sit back and wait for the house to fill with their intoxicating aroma.

And soon enough, breakfast is ready.

A lovely breakfast.

And if all goes well, a nice little snack later on.

BLUEBERRY MUFFINS

1-1/2 cups all-purpose flour
3/4 cups granulated sugar
2 tsp baking powder
1/2 tsp. salt
1/3 cup vegetable oil
1 large egg, beaten
1/3 cup buttermilk (approx)
1 tsp. vanilla extract
1 cup Blueberries lightly coated with flour

1.  Preheat oven to 400 degrees. Line 12 muffin cups with muffin liners.

2.  In a large bowl, mix together the dry ingredients and make a well in the center.

3.  Place vegetable oil into a 1 cup measuring cup. Add the egg and enough buttermilk to fill the cup.

4.  Stir the liquid ingredients into the dry ingredients until just combined, being careful not to over mix. Batter may be lumpy. Gently fold the blueberries into the batter.

5.  Fill the muffin cups about three-quarters full. Bake for 18 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not over bake.

Adapted from To Die For Blueberry Muffins

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I’m participating in the Foodie Friday potluck party hosted weekly at Designs by Gollum.  Join the fun!

Sushi Amigurumi Crochet Doll

07/21/2010 • Etsy Confections • by

If you enjoy sushi then you’ll love this adorable crocheted doll. This original design includes a fluffy ball of rice topped with a savory looking shrimp tail and is wrapped neatly with a band of seaweed. Wouldn’t this make a great desktop gift for a sushi lover?

The Sushi Amigurumi Crochet Doll can be found in ChocololicKnit’s Etsy Shop for $20. A pattern is also available for purchase.

Thanks for visiting and have a great day!!

Amazing Carrot Cake Cupcakes

07/19/2010 • Desserts, Food + Drink • by

These carrot cake cupcakes taste as amazing as they look!  As a special treat for our Friday Family Night, I baked a dozen regular sized cupcakes and six large ones.  The family loved them!

Ordinarily, I would only bake the standard two layer cake with this recipe.  I guess I just wanted to try something a little different and I’m certainly glad I did.  The rest of the family was definitely okay with it too.

The recipe I used was the Better Homes and Gardens Carrot Cake Recipe.  Be sure to use freshly shredded carrots if you decide to try it and if you’re so inclined, add 1/2 cup of chopped walnuts. 

The cream cheese frosting I make includes 8 oz Philly cream cheese, 1/2 stick butter, 1/2 stick of margarine, 4 cups of powdered sugar and 1 tsp. vanilla flavoring.

If you’re planning a birthday party, baby shower or some other special event, remember this recipe.  It’s worth a  try.

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