I don’t know who Amy is, but I’d love to thank her for her service to the world. And stomachs everywhere.
Eggs. They were one of the first things I learned how to cook (burnt pancakes were the first-first thing I learned how to make). Since then, I have always been a little obsessed with how simple most egg dishes are. But, if you are like me, you get bored of always munching on the same format — be it scrambled, sunny-side up, omelet, or hard-boiled (which is my LEAST favorite).
Thankfully for me (and MOMMA BEAR) I was able to attend an egg mixer demo with Chef Brooke Williamson (who is a total sweetheart and a kitchen badass). What exactly went down at said egg mixer?
Three words: deliciousness
What Went Down:
The egg mixer was hosted at The Biltmore Culinary Academy by Davidson’s Safest Choice. When MOMMA BEAR and I arrived, we were greeted by one of the reps at the event, who handed us the list of recipes for the night and aprons (shout out to Danielle for being such a doll and putting everything together).
The landscape? A room full of bloggers and members of the media with Chef Brooke Williamson (co-owner and co-chef of Hudson House, The Tripel, and Playa Provisions; and a Top Chef Alum) at the helm taking charge and cracking eggs.
Now onto what you really came for… the food:
The thing I love the most about this dish is its extreme simplicity. This is one of those dishes that is basically IMPOSSIBLE for you to mess up.
All you need are tomatoes, fresh basil, mozzarella cheese, EVOO, and a bit of ground pepper and salt (kosher, sea, “whatever floats your boat” salt).
Usually, some of my best ideas are “spur of the moments.” This scared the wits out of MOTHER when I was younger because I was curious and not afraid of anything (i.e. finding my way to the basement of a store on 34th St in NY).
Back to the food — most of my best meals are things that I have thrown together and have made “work.” This was no exception. I don’t have the biggest sweet tooth, but when I crave something sweet — I must oblige. Continue reading When Inspiration Strikes: Cookies & Ice Cream
On occasion, I will get inspired to make something for my guinea pigs. The below creation of pure bliss is my contribution to all our holiday parties. The family member who suggested this to me calls them “Slutty Brownies.”
Please note, if you’re a calorie counter, this is not for you. Or it is. Your call.
- Bottom Layer: Chocolate Chip Cookie
- Middle Layer: Double Stuffed Oreo Cookies
- Top Layer: Brownie
- Icing: Cookies ‘n’ Cream
If you want a play-by-play of how to make these bites of sugary heaven, click here.
Craving a yummy Pesto sauce for you next pasta dish?
I’ve been making a mental list of things that I want to start doing when we move into our first home. On this list there are projects and purchases, little gestures that I truly believe will make our lives that bit more beautiful. I imagine us becoming less reliant on supermarkets for our fruit and vegetables, instead taking the time each week to visit our local farmer’s market, butcher and fish monger. I see myself hand-selecting flowers and having an array of pretty vases to showcase them in. I picture us making our own nut butters, almond milk and ice cream. There are other small things that I’d like to have too, like fresh orange juice daily, artisan bread (made by myself if I’m feeling particularly adventurous), interesting magazines and beautiful books for our coffee table and of course, pasta Sundays.
The latter is highest up on that…
View original post 355 more words