Recipe blog by Adrianna Adarme
I like to think that galettes are like lazy, messy, casual pies. You only sorta have to roll them out. You only sorta have to make them look pretty. But really, the messier the better. It’s about the easy.
I can’t really think of a meal of the day where easy is most welcomed than on a cold, hazy January morning.
Let’s have pie for breakfast. But let’s leave the fruit for the summer. It’s January. So, pie…with runny eggs, lots of cheese and salty bacon.
Too good!
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Do you wear perfume? What do you smell like? Is this a personal question? Prolly. I think it is.
I usually don’t like the smell of perfume; I just dig the smell of soap. But, for the past two weeks I’ve been thinking that maybe–since I’m a grown woman now–I should smell like something other than laundry detergent. You know, like, have a scent.
So I’ve been on the search. I’ve smelled a lot. Tested a lot. Sneezed a lot. Been grossed out by most. Too much perfume can be like nose pollution. It’s invasive. Don’t be invasive with your perfume–that’s just rude.
The one that I love over and over and over…the one I can’t get enough of: Chanel No. 5. Totally classic and pretty. Makes me feel like a lady. I can for sure picture myself as a grandma, with my wrinkly hands and gaudy broaches (plan on wearing those), smelling like it.
Let’s talk classic. The omelet variety.
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This week mini-life lessons were just flying all around me. Wanna hear ‘em?! Of course you.
1. If you go to the movies with a boy and he ends up eating ALL of your Sour Patch Kid–that you specifically wanted to buy yourself so you didn’t have to share–and you find yourself annoyed, he’s not the right dude for you. You should WANT to share your Sour Patch Kids, you know?!
2. I just watched Clueless for the bajillioninth time and just realized it came out in 1995…WHAT?! That’s SO long ago. How is it still so amazing?! How are the clothes still relevant?! How do I STILL know practically every line in that movie?!
3. I call my mom too much. The woman has been out of the country for a week and I’ve reached for my phone to text/call her, like, a million times. It makes me feel like an orphan. So now I just email incessantly. And I’ve tried to call my dad to talk…but he just presses ignore, I think.
4. Don’t get addicted to those San Pellegrino Aranciata orange soda things. I’ve bought two six-packs in the past two days and now I’m kinda poor. Don’t go poor because soda. That’s just silly. Everyone knows if you’re gonna go poor because of anything it should be because of shoes.
5. Sweet potatoes aren’t yams. But yams are sweet potatoes. WHAT?! Good gracious, USDA, do you understand how confusing you’re making me/the entire country?
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I keep notebooks. Do you keep notebooks? Where else am I supposed to keep random thoughts? I can’t post EVERYTHING that’s going on in my brain on Twitter. That’d be just wrong. And scary.
So I keep notebooks. Despite the weirdness (and embarrassment) of what goes on in my brain, I’m not too worried about someone finding them–since they’re nearly impossible to read. My typically neat and girly handwriting transforms into incomprehensible scribble, pages are re-used over and over, and the entire thing reads like one strange grocery list.
It’s true, I like lists. Sunday morning I got up abnormally early (read: 7am)–which basically means I’m turning into my father–and I decided to just write stuff down. Stuff I like. Stuff I don’t like. Sort of simple, no? Yeah, nothing too deep; I’m not that complicated.
Current brain/feelings likes and dislikes are flowing like this:
1. Like: Making a list. Crossing it off. Completion is so satisfying. Succeeding at simple things just never gets old.
2. Dislike: Having that nagging thing on the list, not doing it and putting it on the next day’s list. Like, DMV stuff or basically anything that requires a call to someone that will involve being put on hold. When are we gonna be able to email the government, anybody?
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Runny eggs are super sexy. It’s true.
Runny egg. Spicy tomato sauce. Goat Cheese. Bread. This dish basically has every swoon-worthy thing ever invented. It’s pretty much a no-brainer.
So take your brain over to PW’s Tasty Kitchen Blog to see (including step-by-step photos and recipe) the guest post I wrote.
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Last Friday my stove decided to have a tantrum and stopped working. Kind of annoying…I had serious cooking plans for a picnic. Instead I just ate wine and half a cupcake. It worked out juuuust fine.
Cut to this week: still no stove…I kinda started hoping it needed to be replaced. How dreamy are those O’Keefe and Merritt stoves?! In pale blue?! Hello cuteness!
Sooo…I dug out my toaster oven and started putting stuff on toast. All sorts of stuff. Possibilities…endless.
And then, as soon as my stove was fixed, I made this poached egg and put it on a piece of bread with some salt, pepper and parmesan. Runny eggs are just swoon-worthy, aren’t they?!
Almond butter and sliced strawberries. Delicious. Sweet. Killer combo.
I’m not even gonna start by telling you that turkey bacon compares to regular bacon. It just doesn’t. It can’t. Impossible. It’s healthier, though, so there’s that.
BACON > TURKEY BACON/EVERYTHING…for life.
But I just bought a few bathing suits this week and have yet to try them on. Ugh.
So here you have it: turkey bacon, a few basil leaves, a swipe of veganaise and a few sliced tomatoes on toast.
P.S. I don’t try bathing suits on in stores anymore. The lighting is heartbreaking. So now I just buy a bunch on a credit card, try them on at my apt, and take the ones that don’t work back to the store. Total game changer. Have you tried this?
Avocado on Toast is an all time fav. Adding some ricotta to the mix took it to a whole other level of amazingness.
In other news, this weekend I’m gonna celebrate my reunion with my kitchen by making something crazy…can we say doughnuts?! I dunno…they might be in mini form, they might be girly and pink, or they might have sprinkles in them, maybe even some amazing glaze on top. Who knows…the world is my doughnut…or whatever.
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This recipe first stood out to me because of how simple it is. And because it’s very French, which for some reason makes me think of spring time. And because eggs are delicious in almost any style. Also, I got it from Ina Garten. This normally means good things.
However, Ina made her eggs in individual gratin dishes that hold 3 eggs, and all I had in my cabinet were some ramekins that could each contain a single egg. Not all of us are lucky enough to have a kitchen in the Hamptons that is probably the size of my entire apartment, and therefore can have every type of serving dish imaginable on hand. Not that I’m bitter or anything…
My point is, I kind of went into this knowing I was playing with fire. I mean, when you change up a recipe you’ve never made before there’s a good chance you’re going to miss a really important detail.
Let’s just say this…it’s possible I opened the oven to check on these eggs and found that the cream was boiling up and over the top of the ramekin. I might have freaked out and yanked the eggs out and started cursing over the fact that I had most likely ruined the them. It’s arguable that I thought the eggs looked kinda gross and that I wasn’t thrilled about eating them. There’s also a chance I considered just throwing the whole thing away and eating Ben & Jerry’s for breakfast instead. Mind you, these are just rumors.
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Happy Friday, lovelies! I like you. I made this for you. It’s a loooong weekend. Yay for all of us!
(Except me, because I work freelance. But whatevs.)
What are you doing this weekend? I’m hitting the yoga studio. I’ve finally caved and realize typing doesn’t count as exercise. And since I don’t believe in dieting, I need to be active so I’m not forced to buy an entire new wardrobe.
I think you should make this…it’s PASTA CAKE! Don’t you just love the title?
The title is super sneaky, because, as you can see, it’s not cake, but more of a frittata of sorts. I still liked it. And plus, if it did actually have flour and baking soda and was a cake, it’d just be plain weird. And seeing as I made a super weird dish last time, I’d figure I’d bring you something somewhat normal.
Like most frittatas this dish could go so many ways. You could add mushrooms, asparagus, broccoli–basically any thing in your fridge that needs getting rid of.
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Hi! How was has your week been so far? Snow? Food?
Yesterday was a weird day.
I woke up, tried to brush my hair, gave up, went to the coffee shop, worked a whole lot. Had one cup of coffee, one vanilla latte…
then came home and had an espresso.
I was downright crazy come 3pm, which is when I decided to make this fine looking thing for lunch.
All this craziness lead to a super good idea, which is mixing potato chips and eggs. I know, sounds sort of weird, which it is. But after I tasted it, I kinda realized this taste a lot like hash browns with eggs on top. Neato!
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Let’s talk snacks!
You know how all those diets say “eat four-five small meals a day.” Umm…I can’t cook that often. I have a job. I like to see my friends. I don’t have a dishwasher. I have to curl my hair. These are all reasons why I can’t cook five times a day. Sorry, diets.
BUT I do love snacks, especially ones that take five minutes to put together.
WARNING: I have no idea if theses are “healthy,” but I do know they taste good, and are sorta healthy. Or at least I think so.
The first one is Avocado on Toast. Super easy and delicious.
All you’ll need is a half of an avocado, bread lightly toasted, a little crushed red pepper, salt and pepper, dash of olive oil and a squirt of lemon. Done. Delicious.
Second awesome snack of the day. Perfectly boiled egg on a buttered whole wheat english muffin topped with a little salt and pepper. Easy! Fast! Cute!
This is my favorite. I love protein shakes, but I also love my morning coffee. This is hybrid of the two.
I present to you: Coffee Banana Protein Shake.
Some cooled coffee, scoop of whey protein powder, couple ice cubes, dash of vanilla extract and a half of a banana. That simple!
This isn’t a snack, but more of a way to force myself to drink more water. We all need to do this, right?
Just some filtered water with the latest winter citrus: sliced meyer lemon and a tangelo. And cucumber for some added freshness. It’s like the water you get at a spa.
What are you snacking on?
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