Brie Love

We had a bunch of truffle flavored brie left from Matt's birthday party last weekend.  I happen to love melty gooey brie with a nice healthy spoonfull of spicy jam or jelly.  Mad River Farm's jalapeno and habanero varieties are some of my favorites.  This time, we had a jar of spicy kumquat preserves given to Matt by a friend.  Delicious combo!!

Delicious. Melty. Brie.

Spicy kumquat preserves and Wasa crackers.

The perfect bite!

A perfect snack!  I enjoyed it so much that I ate it every other day this week.  So delicious, so perfect.  I am going to be making this again and again!  The next great cooking adventure needs to be canning though.  That's going to be a fun and worthwhile experiment! 

xoxo
Franny

Edible Art

We went to dye some eggs the other day at a friend's house.  We used our own home-harvested chicken eggs, naturally a lovely brown shade.

I started by washing the eggs, just to make sure they were clean going into the pot.

Pretty eggs!

I think the best way I have made hard boiled eggs was this:
Put eggs in water with a tablespoon or so of vinegar and a pinch of salt.  Bring to a rolling boil for about a minute, then turn off and remove from heat.  Let the eggs cool down in the water and then pop them in the fridge.

Putting my new basket to good use!

We found glitter to be an essential decorating ingredient.  The brown eggs took the color surprisingly well.  Our friends who mixed the dye used vinegar in the solution.  Something about that makes the color extra sticky.  Remember the glitter though.

Happy Easter everyone!  And Happy Egg dyeing!

xoxo
Franny

Breakfast for Dinner

After a long time away, I have a new post!  This is the perfect way to use your corned beef leftovers from St. Patrick's Day.  Corned beef hash served with poached eggs.  Matt and I had it for dinner tonight, and it was fantastic.

The leftovers.

Sour cream is essential to the mashed potatoes.

Mixin it up.  Lovely caramelized onions in there too.

Poaching the eggs and frying the hash.  A lovely sight!

The finished product, with a dash of Sriracha sauce and Lizano salsa.

What can I say?  It was simply delicious!  And we have enough left over for later in the week!  The eggs on top are from our chickens, of course.

One of my favorite parts about this meal is the surprise ending... a Sin-Dawg from Dave's Killer Bread out of Milwaukie, OR.  We are HUGE fans of this company and their bread.  Just delicious.

Yum!

So that's all for now!  

xoxo
Franny