What She Eats

A quick glance in the pantry this morning, and it’s decided that I’m not in the mood for another bowl of cereal. Considering I woke up a half hour early this morning to do yoga, I was ready for the day earlier than usual, leaving a full 30 minutes available for breakfast. Grabbing whatever ingredients sounded good at the moment, I created the Bruschetta Omelette!

The ingredients go as follows:
-2 large eggs (And I mean, these eggs were LARGE)
-Fontina cheese, sliced thinly
-Swiss cheese, sliced thinly
-Fresh mushrooms, sliced thinly
-Green onion, diced
-Dried oregano leaves
-3 slices of tomato, diced
-approx. 1 T. EVOO
-Dried basil leaves

In a bowl, I whipped together the 2 eggs, mushroom, green onions, and dried oregano, adding salt & pepper to taste. I poured the egg mixture into a preheated skillet, allowing the egg to cook until it began to bubble. Using a wide spatula, I flipped the egg over (omelette-style, obviously) and layered the Fontina and Swiss over the cooked side, covering with aluminum foil to allow a quicker melt. Once mostly melted, I flipped the entire egg over, cheese-side-down, and let the cheese sizzle. Then I flipped it back over cheese-side-up, slid it onto a plate, and folded it partially, allowing the cheese to melt out. For the bruschette side of this concoction, I mixed in a small bowl the tomatoes, EVOO, and basil leaves, and then spooned over the omelette. And voilà, breakfast of champions.

 

All summer long, I wanted to make these rainbow cupcakes. Every day would go by, I’d think about those cupcakes, wonder when I was going to make them, pretend to mentally plan a Cupcake Baking Day to trick myself into feeling productive, and then go back to whatever I was doing. In comes the last day of summer— faster than a speeding bullet, mind you— and I mentally flip. CUPCAKESIWASSUPPOSEDTOMAKECUPCAKESANDNOWSUMMERISPRACTICALLYOVERWHAT
AMISUPPOSEDTODO?!?

Feel the ground shake? Yeah, that was my mind blowing up.
And so, I grabbed Casey, told her the plan, she wholeheartedly agreed, and there you have it— painstakingly time-consuming cupcakes made for our wonderful friends.

 
All the batter! Featuring 1,000,000 drops of food dye. We used Pillsbury Funfetti Cake mix and frosting.

 
Layering in every single color.

The result?

Needless to say, they were fantastic.

Casey and I’s first attempt at making “french crêpes” with a “real french crêpe recipe”! ((The recipe is at the end.))

Casey and I are geniuses when it comes to deciphering Good Eggs versus Great Eggs.

This is the recipe we used (I would credit the site where it was found, if only I remembered! It was after many a web page and we ended up just writing the recipe down by hand…)—
♥ 2 c. flour
♥ 2 1/2 c. milk (we used heavy whipping cream instead!)
♥ 4 eggs
♥ 2 T. butter (melted)
♥ Pinch of salt
♥ A few drops of vanilla extract
♥ Canola oil

1. Sift flour and mix with salt in a bowl.
2. Make a well in the center and pour in the eggs. Stir well! (We ended up using a whisk.)
3. Slowly pour in milk while stirring (whisking).
4. Keep stirring the batter until small bubbles form on the surface.
5. Stir in butter,
aaand voilà! You have crêpe batter.

We used a paper towel and wet it with a small amount of Canola oil and then wiped the inside of the pan to degrease. Then we took a small measuring cup and poured a layer of batter in the pan, flipping when the bottom turned a light brown. Our crêpes were just a little bit thicker than intended, but hey— we’re new here.
For fillings we used sliced strawberries, peanut butter (both smooth and crunchy), lemon juice, but our favorite? A layer of nutella, sliced strawberries, and little dollops of whip cream to top it all off. Perfection. We may not make the best crêpe pancakes themselves, but when it comes to filling we’re artisans. We also sprinkled some granulated sugar on the strawberries for a little bit more of a sweetness. I wish we would’ve had more types of fruit and maybe some custards, but what can ya do? Next time we’ll make dessert crêpes with ice cream and chocolate syrup— when it’s not 9:32 in the morning. 

In search of the elusive bubble gum ice cream… Instead we found Wild Berry Sherbet, Strawberry Cheesecake, Birthday Cake, and Reese’s Peanut Butter Cup! Probably the best thing for an afternoon in the triple digits.

These onion chicken patties have seriously been my saviors over the summer. Buy ‘em in bulk at Costco and they cook quickly and taste ah-mazing! I decided to fry mustard into the patty, melt a slice of cheddar cheese over the top, throw on a thick slice of tomato, baby spinach leaves, a nice spreading of pesto (yum yum), and of course Thousand Island dressing and some light mayonnaise. I popped the bun into the toaster for a slight crunch (verr niiice). The result? One mouth-watering Pesto Chicken Sandwich, and one Malia with food all over her face. The only sad part? I have only one chicken patty left. Costco trip in-bound!

so. many. french. fries.

gyro. simple, but amazing nonetheless.

French fries go with everything. 

Stewart’s Cream Soda in the background, anyone?