this is my egg slicer.
it occurred to me today that i own this egg slicer. it may be the last egg slicer i ever own.
it’s my adult egg slicer.
there are things we come to own over time. and at this point in my life, these are my adult things. these are the things i own as an adult.
when i was kid, the egg slicer belonged to my mom. for that matter, everything did. i didn’t realize it at the time, but i was raised in a house full of things that were hers and only transitorily mine. she owned the egg slicer, not me. that one, it was her adult egg slicer.
as a young person, out on my own, in the transient world of twentysomethingness, i may have owned an egg slicer - i don’t actually recall - but that was a transitional egg slicer, if it existed at all. it was like the rented studio apartments, the short-term-but-intense relationships, the first jobs — not lasting, able to be cast off, part of the ebb and flow of things and people, a movable life.
but now, i own this egg slicer.
the full weight of the egg slicer occurred to me today.
this is my adult egg slicer.
i am an adult. this life, these things, this is me, as an adult.
i can remember wondering, at 14, what i’d be like when i was my mom’s age.
now i know.
i am the kind of adult with an egg slicer.
this is my egg slicer.
The most profound thing I’ve read today
Delicious, creamy and rich potato soup. I prefer to use half the onion. Best served in a sourdough-breadboule. Everybody I have made this for loves this recipe!
La Madeleine’s Country Potato Soup
- 1/8 Cup Unsalted Butter
- 2 Leeks, Thinly Sliced
- 1 Large Yellow Onion, Sliced
- 1.5 Quart Chicken Stock
- 4 Large Peeled Potatoes, Sliced Evenly in 1/4” Slides
- 2 Sprigs Fresh Thyme
- 1/2 Cup Heavy Cream
- 1 Cup Cheddar Cheese
- 1/2 Cups Bacon Cooked and Diced
- Salt to TasteDirections:
- In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.)
- Add chicken sauce, potatoes, salt and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
- Add cream, bring to a boil and serve hot.
- Garnish with cheddar cheese and diced bacon.
Tropical Chicken Quesadillas
Yield: 4 to 6 dinner-sized servings
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 2 boneless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1/2 onion, sliced
- 1 bell pepper, sliced
- 1 clove garlic, minced
- cooking spray
- 1 1/2 cups shredded Mexican blend cheese
- 1 cup avocado and mango salsa (see below for recipe)
- 8 tortillasInstructions
- Combine the cumin, oregano, garlic powder, salt and pepper in a small bowl.
- Place the uncooked chicken pieces in a mixing bowl and season with the spices, stirring to evenly mix.
- Heat 1 tablespoon olive oil in a large skillet. Brown the chicken until cooked through; remove from the pan and shred into smaller pieces; set aside.
- In the same skillet, heat the other tablespoon olive oil then cook the onions and peppers with the salt and pepper until tender. Add the minced garlic and sauté until just fragrant, about 1 minute. Remove the peppers and onions from the pan and set aside.
- Spray a tortilla with cooking spray and place, spray side down, in the skillet. On half of the tortilla, layer some cheese, chicken, onions/peppers and salsa. Fold the other side of the tortilla over the fillings and let cook until the bottom of the tortilla is golden and crispy. Flip and let cook until the other side is also golden and crispy.
- Transfer the quesadilla onto a plate and cut into 4 wedges. Repeat with remaining tortillas and ingredients. Serve immediately.
Avocado and Mango Salsa
Yield: 5 servings
- 1 mango, peeled and diced
- 1 avocado, peeled and diced
- 1 Roma tomato, seeded and diced
- 1 clove garlic, minced
- 1 jalapeño, seeded and diced
- 1/4 cup chopped fresh cilantro
- Juice from one fresh lime
- 1/4 cup chopped red onion
- 1 Tablespoon olive oil
- Salt and pepper, to taste
Stir together all ingredients in a medium bowl. Cover and let the flavors blend in the refrigerator for at least 30 minutes before serving.
Prep Time 5 Minutes
Cook Time 8 Minutes
- 1 cup Nutella
- ½ cups Sugar
- 1 cup All-purpose Flour
- 1 whole EggPreparation Instructions
Preheat oven to 350 F.
Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.
Thai Bubble Tea
- 1 cup Bubble Tea Tapioca Pearls
- 8 cups water
- 4 Tbsp honey
- 2 Tbsp brown sugar
- Your choice of Tea (freshly brewed)
- Sweetened condensed milk (optional)
- Large Bubble Tea Straws
- Boil water. Add tapioca pearls and stir until they float. Continue to boil for 15 minutes (stir occasionally).
- Remove from heat and cover.
- Let sit for 15 minutes.
- Drain and rinse with cold water.
- Add honey and brown sugar to pearls, stir to form a syrup. Refrigerate until ready to use.
- To serve: Add about 1/4 cup pearls to a glass. If desired, stir in sweetened condensed milk into your brewed tea, to taste. Pour the brewed tea over the pearls. Add the straw. Enjoy!
Low-Cal College Gal: Breaded Cauliflower (BBQ) -
I cannot even believe how much food I just ate and how good it was both taste-wise and health-wise. Oh man, so much deliciousnes- my own little grill-less BBQ! I used the breaded cauliflower recipe base and jazzed it up simply, but it’s too good not to get its own post!
1 1/2 c. ripe sweet cherries, pitted
1 4 oz container Greek Yogurt, vanilla flavor
2 c. milk, any kind (soy vanilla is especially good)
1/2 tsp. vanilla extract
3 TBSP honey or 4 TBSP sugar (more or less to taste)
Put all ingredients in blender. Blend on puree until smooth. Serve immediately, serves 2.