WARNING: What you are about to see may damage your eyesight with its blinding cuteness.
Saturday, May 26, 2012
Wednesday, May 23, 2012
list makes me glad my mom never listened to me when I wanted to get a Glamour Shot made. I was a very...theatrical child, so it made perfect sense that I would want to play dress-up and get my picture taken. My mother is a wise woman.
Monday, May 21, 2012
Well fiddle-dee-dee. I tried to make popovers, but they came out more like pop-unders. It probably has something to do with our oven door not closing properly. They're still pretty daggum tasty with a little jam, blue cheese, and prosciutto piled on top. So hah! Silver lining.
Joy the Baker's single serving lava cake from her cookbook. I ate it with a side of French Toast ice cream from the ridiculous folks at High Road Craft Ice Cream. When I was done with the cake I ate more ice cream. In all seriousness, I've found my new favorite ice cream. Next on my list is Bourbon Burnt Sugar.
Saturday, May 19, 2012
Wednesday, May 16, 2012
Monday, May 14, 2012
Thursday, May 10, 2012
Today was supposed to be about strawberry marshmallows and milkshakes. Then I changed my mind because it's my blog and my prerogative. Hah! You'll get them later, promise. Of course this might be my way of sneaking in more milkshakes. I wouldn't put it past me. Oh but guess what? Mother's Day is Sunday. You probably already knew that because you're ahead of the game. Are you having a brunch? Bringing Mama breakfast in bed? Making some awesome craft that I probably can't do because I'm not all that crafty? If you're like me, food is a primo way to go. Think about some of these gems for breakfast, brunch, or lunch!
Eggs Benedict is a brunch heavy-hitter.
Eggs Benedict is a brunch heavy-hitter.
Tuesday, May 8, 2012
Eggs Bennett (serves 6-8)
2 c all-purpose flour
1 tbs baking powder
1 tsp salt
1/2 tsp black pepper
1/4 tsp baking soda
3 tbs unsalted butter, cold and cut into cubes
3 tbs shortening, cold and cut into cubes
3/4 c buttermilk
8 eggs (or one for each biscuit)
2 tbs white vinegar
Ham & Gravy:
3-4 slices country ham
4 tbs unsalted butter
2 tbs flour
2 c whole milk
Salt and pepper to taste
Green onions for garnish, optional
- Preheat oven to 450º. Spray a baking sheet with nonstick spray or line with parchment paper.
- Combine flour, baking powder, salt, pepper, and soda. Whisk to distribute evenly. Cut in butter and shortening with a pastry blender until the fat is incorporated and the size of peas. Stir in the buttermilk gently until the dry ingredients are just moistened.
- Turn the dough out onto a floured surface and pat into a disk about 1-inch thick. Cut out biscuits using a 2-inch biscuit cutter. You may re-pat the dough once to get more biscuits. Arrange biscuits on the prepared baking sheet and top with 1/4 tsp of butter. Bake 10 minutes or until golden brown on top.
- In a shallow saucepan, heat 2 inches of water to a simmer. Add a tablespoon of vinegar and stir to create a vortex in the pan. Crack the egg into a ramekin and gently slide it into the vortex. Stir around the egg to help the whites come together. Cook until the whites are set, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with 3 more eggs, then change the water and start the process over with the remaining eggs.
- Heat a cast iron skillet over medium heat. Add the country ham slices and fry until browned on both sides, about 2-3 minutes per side. Remove and drain on paper towels. Add the butter to the hot pan and let it melt. Add the flour and whisk it to remove lumps. Cook about 1 minute. Whisk in the milk and scrape the bottom of the pan to get all the crispy bits up. Continue to whisk until gravy thickens, about 6-8 minutes. Taste, then season lightly with salt and pepper.
- Assemble the dish by cutting the biscuits in half. Top with half a slice of ham and a poached egg. Finish with gravy and garnish with green onions if desired. Serve immediately.