Friday, May 6, 2011

tax refund = purchases

Etsy is SO counterproductive when you're trying to save. Damn you!!!



Tribal Style, you rock!

Also, my new ridiculously overpriced Marc Jacobs sunnies came today. Yay, now I can be one of those creepers whose eyes you can't see as I stare at you.



Hello, baby.

Wednesday, May 4, 2011

bacon + salad = failed attempt at healthy eating

My twin sister Krissie and I have decided to turn a new leaf (pun intended) and go on a salad diet. It sounds extreme, but it's really not since we're limiting it to weekday dinners. It's an initiative to incorporate more vegetables into our meals and eat less processed foods. Of course, we have to find some sort of loop hole... which is to find something ridiculously fatty to add to the salad to make it bearable. Last night's lipid choice came in the form of bacon and lots of it.



Spinach Salad with Warm Bacon Dressing
Adapted from Alton Brown - we cut the bacon down a bit and decided to saute the mushrooms

Ingredients
  • 8 ounces baby spinach
  • 2 large eggs
  • 5 pieces thick-sliced bacon, chopped
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 6 large white mushrooms, sliced
  • 1/2 small red onion, very thinly sliced
Directions
Wash the spinach, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Hard or soft boil your eggs. I like to hard boil my eggs. I've found the best practice for hard boiled eggs is to add eggs to a pot of water, which should cover the eggs by at least 1 inch. Bring to a rolling boil and immediately turn off the heat. Leave the eggs in the water for 10-12 minutes. Remove and run under cold water. Peel off the shell. Slice each egg into 6 wedges and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat for the salad dressing and 2 tablespoons to saute your mushrooms . Crumble the bacon and set aside.

Transfer the 3 tablespoons of fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Remove the remaining fat from the frying pan until you have approximately 2 tablespoons of fat to saute your mushrooms. Add the mushrooms and saute until golden brown.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

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If you're a fan of bacon, you will obviously be a fan of this salad. It's crisp, tangy, salty, porky. It may have just been the salad of my dreams. This isn't helping my overall lose weight diet, but I'm taking baby steps toward healthy eating. I can't just go cold turkey on all unhealthy fats. Please.

Tuesday, December 28, 2010

shovels and chocolate chip pancakes

Hope all the the Northeasterners are still enjoying the snow. And for everyone else, consider yourselves lucky. I missed a trip to Disney for this. Though, the pancakes did brighten my mood.

Also, I've been pretty low key about my other blogs recently because I'm embarking on one of the biggest adventures of my 24 years of existence. One of my best friends and I have started a joint cooking blog dedicated to one of the culinary greats, Daniel Boulud. I know this place doesn't bring in a tremendous amount of traffic, but if you happen to see this, please check out the new blog at read . cook . digest. We would love questions, comments, or any love you're willing to offer.