Eggs, sunny side up

I don't remember ever making eggs sunny side up or over easy.

This morning was a morning I wanted eggs. But not scrambled. Sunny side up seemed the right fit. Without any prior memorable experience, off I went.

The moment the eggs went into the pan and the girls could see what I was making, I knew they would want some. Made enough for the ladies in the house.

In a non-stick pan with some olive oil massaged into the pan, I turned the pan on lower heat. Once the pan was heated, I broke the eggs into the pan. After a bit, I loosened the eggs from the bottom of the pan, to ensure the eggs weren't sticking to it. Letting the egg whites and yolks to solidify, I left my yolks quite tender (and runny in one case). Some parts of the egg whites were crispy underneath.

2011-3-27

The girls, after they had finished their breakfast, decided they were going to prepare their own eggs and wanted me to take their pictures.

2011-3-27

Want some?


That's sea salt and freshly ground black pepper on top.

What I can eat

Hello. I promise, some day, some day, some day, I will return to recipe postings. But, in case you haven't heard, yet, I'm pregnant. With twins.

Never in my life before this, have I ever been this picky, this nauseated. Textures and colors can make me nauseated. I'm not kidding and I'm not exaggerating. Makes eating tough, especially since I am hungry. All. The. Time.

So far, vanilla yogurt with fresh strawberries always sit well with me. Good thing strawberries are in season now.

By the way, I have made my own yogurt in the past, but I'm much too tired and exhausted to contemplate making anything most of the time. Yes, a sad state of affairs.


Spaghetti with pasta sauce, with shredded cheese on top. Another staple I've been able to stomach. Again, I didn't make either component. I'm interested in making pasta and pasta sauce some day. Just not now.

Chicken Noodle Soup, without chicken

2011-3-10

Chicken Noodle Soup, without the chicken

I have been craving Chicken Noodle Soup for some time now, and that soup has always been a favorite of mine. Haven't always had the soup cooked to perfection, but that's another subject for another time. Anyways, I saw this recipe, and I decided to use that for a jumping off point for making my own twisted recipe. Not sure why, but I haven't been a fan of the chunks of chicken in the various versions of soup I have sampled. Perhaps the chicken was too dry, not juicy enough. I decided to make a chicken-less version.

Ingredients:

• pasta - I fancied elbow macaroni the day I was grocery shopping - approximately 1/3 to 1/2 a really large box
• cream of chicken soup
• cream of mushroom soup - I prefer not to use a majority of cans of this I've seen on the shelf, because they contain msg. My body throws fits when I consume msg; I'm insanely thirsty, I get headaches. Need I go on?
• parsley flakes
• olive oil - enough to cook the red onion
• sea salt
• butter - nearly 3 tbsp
  
• red onion - diced
• celery - the whole bundle - washed and cut thinly
• carrots - the whole package - cut into thirds or fourths
• can of tomato sauce
  

• garlic - oh my goodness, how could I neglect to include these? - 5 cloves, diced. I love garlic; the more the merrier, as far as I'm concerned.
  

Directions:

• In a pan, with a bit of olive oil on lower medium heat, cook the red onion until transparent. I added a pinch of sea salt. Then throw in the carrots, celery, and garlic, adding in the nearly 3 tablespoons of butter. Cook with a lid on until tender. I was distracted and lost track of time. Probably only needed to cook for 10-15 minutes. Mine ended up cooking for around 30 min. Like I said, I was distracted.
• In a pot, cook the pasta until tender and then set aside.
• Add to the contents in the pan: cream of chicken soup, cream of mushroom soup, tomato sauce, some water, parsley flakes, and sea salt. Once that has been boiling, let simmer for a bit.
• To the pan, finally, add the cooked macaroni. After the soup is boiling, it is ready to serve.
  

When I consumed it the day it was cooked, I thought it was a bit strong tasting on the cream of mushroom. But, when I had it the next day, adding a bit of water when reheating it, I favored the soup much more.