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Standardby Julie51 Comments

Confession: this was lunch, not dinner. Does it count that it was the most memorable meal of the day, and in fact one of my favorite meals of all time? Because we went to Mike’s mom’s for dinner, and my thinking is if you don’t have anything nice to say, maybe stick to the lunch story. Sue went back to Vernon at about noon, so before she left we poached some eggs from the market – todays’ eggs came from one of the colonies, but when the lamb farmers are around we get our eggs from them – so big they have to be staggered in their carton and it’s impossible to close the lid, most of them with a double yolk, each the size and color of a plump dried apricot. I had just baked a crusty loaf of no-knead bread, which we toasted and buttered thick slices of and slid the softly poached eggs on top. (Note: I do not add vinegar toContinue reading

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Standardby Julie104 Comments

By happy coincidence, I flipped on Nigella Express yesterday just in time to see her snipping rolled-up corn tortillas into a hot skillet to brown and crisp them before adding a slurry of egg, tomatoes and chopped fresh chilies. Hey, good idea, and using things I happen to currently have in my kitchen. I don’t usually keep fresh corn tortillas on hand, but when I do I’m always looking for new ways to use them, since they come in a 50-pack. (Tomorrow, the rest are going into the freezer, to resurface later on in the year.) So, since Mike is playing an afternoon show and heading straight out afterwards, I’m cooking for one. Well, one and a half, but the half just downed a whole wheat tortilla spread with peanut butter and wrapped around a banana, and close to his own weight in dried apricots (thankfully we’ve just passed the diaper stage). I’m in just the mood for a bowl of spicy eggs with lots of crispy bits, so thoughtContinue reading

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Standardby Julie91 Comments

Most often when I make rice, I make extra just so that I can have it in the fridge for fried rice or rice pudding. The grains are more separate when the rice is completely cooled, so it’s a perfect use for leftover takeout rice, and makes a great fridge cleaner. Tonight I had: 6 mushrooms, an egg, the very last bit of shredded turkey, a couple green onions and a handful of frozen peas. Yes, you can make a yummy dinner with this. Get a large pan really hot and drizzle it with a drizzle of canola oil and sesame oil. Fry the mushrooms until they release their moisture. If you have a bit of grated ginger or garlic, add that too. Add the rice and cook until it and the mushrooms are starting to become gilded around the edges. Throw in your chopped chicken, turkey, pork or tofu (shrimp are good too, but add them at the very end to avoid overcooking) andContinue reading

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Standardby Julie83 Comments

I wasn’t even drinking last night. Maybe it was the Sundayness of today, it being the first normal, school-night Sunday in weeks, that made me crave bacon & eggs all day long. I wanted to go somewhere with all-day breakfast, but with W in tow that usually means Mike and I taking turns chasing him around the restaurant after his food keeps him busy for maybe 5 or 10 minutes. (No, not all at once.) It turns out nothing else can satiate a bacon and egg craving, so I made some, with back bacon I had leftover from making breakfast for Ralph Klein on BT last week – I did a bacon trio: side, back and turkey. (No one went for my blind taste test idea.) The eggs I bought on Friday from the lamb stand at the Crossroads market are so big they don’t fit side by side in their carton, and so far every one has had a double yolk. Most of theContinue reading

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