how to make perfect eggs & not settle for less in life pt 1

DSCN8433

This blogging stuff requires a lot of multi-tasking. You get used to it after a while. Developing new skills every day.

This morning was consumed with taking enough good, perfect pictures of scrambled eggs.

With one hand. And my left hand, mind you. And with my arm bent crooked, my body hunched over the stove awkwardly, I took a good 50 photos *just* on the art of scrambling eggs.

I think my parents think I’m crazy at times. Ah, but they love me 🙂

They’ve supported all my crazy endeavors growing up. All my weird dreams. Even though they were next to impossible,  they are always behind me, cheering me on.

Give them a round of applause, yes?

And, might I add, my dad was the one who taught me how to fix the perfect egg.

But, anyhoo, I’ll stop chatting and give you the recipe.

Have you ever gone to one of those family-style restaurants, and order some scrambled eggs, but they taste like rubber? Ick. That’s not how you cook eggs.

You see, this recipe is for nice, fluffy eggs … the way they should be. 🙂

ingredients — {feeds one hungry girl like me :)}

–> 4 eggs

–> few tbsps of milk (opt.)

–> salt & pepper

–> dried parsley flakes

–> shredded cheese, for sprinkling

This slideshow requires JavaScript.

That’s it! But make sure not don’t under-cook them. I’ve heard that E Coli and Salmonella aren’t too fun.

But, on the other hand, don’t overcook them. If you turn up the heat any higher than I have it, that’s how you get those rubbery eggs. If you cook them a little slower, they won’t do that. 🙂

before & after photos, and a recipe

Do y’all like cookies? I think they’re okay. At least enough to eat 14 oreos in one day–

oops, did I just say that out loud?

Ahem. Moving on …

 

DSCN7889

{before}

{after}

{after}

(pretty inspiring, right?)

 

More specifically, do you happen to like … oatmeal-peanut-butter-chocolate-chip cookies? Because I’ve got ya covered 😀

oatmeal cookies

{makes roughly 40-50 some cookies}

                                                                 you shalt need:

– 3/4 cup firmly packed brown sugar

– little less than 1/2 cup granulated sugar

– 1/2 cup  (and 6 tbs) butter, softened

– 2 eggs

– 1 tsp vanilla

– 1 1/2 cups all-purpose flour

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/4-1/2 cup peanut butter

– 3 cups Quaker Oats (uncooked)

– 1 cups chocolate chips

                                                                directions:

1. Preheat oven to 350 degrees. In a large bowl, mix butter and sugars with an electric mixer until smooth.

DSCN7879

2. Add eggs and vanilla. Mix well.

DSCN7884

3. Add combined flour, baking soda, and cinnamon. Mix well again.

4. Add oats and chocolate chips. Mix thoroughly.

5. Drop dough in little rounded balls onto ungreased cookie sheets.

DSCN7887

And then flatten them with your fingers …

DSCN7886

6. Then bake 8-10 minutes (or until light golden brown).

And voila!

DSCN7897

DSCN7902

 

 

roasted brussels sprouts

DSCN7617

Don’t wrinkle your nose at me. These are roasted, salted, and garliced brussels sprouts. I could seriously eat these like popcorn.

They’re good for ya, and they’re amazingly delicious! ::grin::

roasted brussels sprouts
{via “make it paleo” cookbook}

serves 3-4 (or one big eater, like me 🙂 )

ingredients

–> 3-4 cups brussels sprouts

–> 1 tbsp evoo (extra virgin olive oil)

–> 3 cloves garlic, minced

–> salt & pepper to taste

directions

1. Preheat oven to 400 degress F.

2. Rinse sprouts & cut off ends.

3. Place in glass baking dish and toss with olive oil and the salt & pepper (to taste) …

DSCN7627

DSCN7623

DSCN7639

4. Roast at 400 degrees for 20 min., stirring once after 10 minutes.

5. Add minced garlic, give one last & final stir, and roast for 10 more minutes …

DSCN7644

6. And viola!

DSCN7650

Give ’em a try! They taste waaaaaaaaaaaaayyyyy better than you might think 😉

overnight oats

ef7de7fd1d64a52e3c80f781c2812c70

A healthy & fast breakfast! I’ve been eating this for the past few mornings and I love it. It’s very simple, but it’s really tasty too (in my opinion).

Ingredients

  • 2/3 cup almond milk (or milk of your choice)
  • 1/2 cup organic rolled oats
  • 1/2 cup vanilla (or plain) Greek yogurt
  • 1 pinch of cinnamon

 

Instructions

  1. The night before you plan to eat your oats, mix together all of the ingredients listed above and seal in an airtight container.
  2. Refrigerate the mixture overnight (they will be ready in about 3 hours, but overnight is best).
  3. Wake up and enjoy the next day!