Cooking

Oh man, do we love a gooey, salty and warm ham quiche for Sunday brunch! It’s so simple and feels very upscale. Serve the leftovers with a salad later in the week for an awesome lunch. Continue Reading

Cooking

Due to circumstances beyond our control, Paul and I had two weeks of eating only a “bland” diet. Bland. What a bad word! No vegetables, no fruit, no spice, no fun. We did, however, manage to pull off a few tasty meals that didn’t leave us feeling miserable. Case in point … Carbonara. Continue Reading

Cooking

Can you really make better scrambled eggs? Oh yes, you can!

Ingredients:

  • 4-6 eggs
  • 1T butter
  • 2T heavy cream
  • 2T chives, chopped (fresh, if you’ve got ’em!)
  • 1/2t Kosher salt

First, start off cracking your eggs in a bowl; whisk together with a fork, and don’t add any water or milk.

In a non-stick pan on low-medium heat, pour in the eggs and start cooking, stirring frequently. When they are loosely cooked (but still semi runny), add the butter, cream, salt and chives and mix together.

Cook a few moments longer, but leave them a little looser than your normal run-of-the-mill scrambled eggs.

Serve hot with bacon, toast and how about a nice Mimosa made with some Asti or Brut from Market Alley Wines. You’ll never think of Sunday brunch eggs in the same way again!