Tag Archives: eggs

Of Eggs and Errors on a Holiday Afternoon

My kitchen is now a disaster. I made Eggs Benedict. For the first time ever, Hollandaise sauce stumped me. I failed not once, not twice, but three times. Angered, since I’ve never failed it before, I made it a fourth time — changing the bowl, changing the temperature, and even having cold water on-hand to toss in to stop the change-of-state before it cocked me up again.

Victory, motherfuckers.

eggsAfterwards, after having poached the eggs twice and vowing never to buy jumbo-sized eggs again, I looked down on my plate and realized I had never before so aptly or tastefully presented my refusal to quit or accept failure.

Because: Victory, motherfuckers.

It’s strange, isn’t it? When one little weird, messy, fattening episode can so succinctly sum up so much about who we are.

I feel like it was a very wasteful exercise, but for about $3, I proved something to myself. A completely unintended benefit, but I’ll take it.

I’m full now. It was lemony richness and everything I could have hoped for the first, second, and third times I tried making it.

***

New Year’s Day looms. I don’t know if I will accomplish all that I have envisioned. I’m trying to downsize by 10-20%.

It’s just a big nod to my dreams of heading abroad. I want to feel like I’m paring back life in preparation toward stuffing it all in boxes for a few years. So far, confronting my books has been emotional. I’m not ready for that yet. And should I? The age of paper is dying. Who’s to say they won’t escalate in value? Is it too soon?

And yet I’ve chosen some. I will choose more. It will not be easier.

It will, however, crystallize the fact that I’ve really begun to move toward my goals. That’s no small thing. Making your present surroundings reflect who you’re trying to be can be huge in achieving all that.

In the meantime, there’s more to do. I’ll get it done. It’s the kind of thing that doesn’t hurt to go slowly — take 20 minutes to tackle a new cupboard, approach it on a piece-by-piece basis.

***

You may not realize it, but I write about domestic stuff like this all the time — from home decor solutions and architectural writing through to environmental news and the ways we live in cultures around the world.

It’s nice work if you can get it. You can read all those writings here.

The more you share, the more eyeballs my work gets, and the more everyone on all sides is happy. If you know pro bloggers, support the work they’re doing. It keeps us all employed.

Quickie: State of the Steff

I’m on the verge of eggs and toast. This is my exciting life.

I just wanted to pop in though, say boo to some of my favourite readers, and just letcha all know that it might be a day or two before I’m firing on all cylinders. This blog’s a total snapshot of my mental processing and parts of my life, it happens on my whim. I don’t write postings in advance, or plan for things, or scheme.

It’s all whatever feels right. It’s kind of the hedonistic approach to blogging, as opposed to what I suspect is, um, much more orchestrated with other “serious” bloggers. I just don’t roll that way. Wish I could. I’d accomplish more.

But life isn’t about this blog right now. And it honestly hasn’t been for the last two years. Continue reading

The Weekend Sexipe: Steff’s Chorizo & Chevre Frittata

I love making great breakfasts for lovers, but really relish making them for myself. Life’s too short to only use your A-game for others, so this has become something I’ve really come to love making for lil’ ol’ deserving me.

Because I’ve sometimes lived a sheltered life, breakfast-wise, I somehow never had my first frittata until this year. Now I’m in love. I had gone out of my way to try a brekkie at the much-vaunted (but far overpriced) Avenue Grille, and figured $9 for eggs and bacon was a fucking joke, so I might as well go big-ticket and order the special they had. Which was a $12 version of this frittata, but I pack mine with far more ingredients, and love the rich and intense flavours from upping the caramelized onions and chorizo.

Anyone I’ve served my version of the Avenue’s Chorizo & Chevre Frittata to always has seconds.

This’ll keep overnight and warms up very nicely, if you want to make it for your single self, or
shares nicely for two healthy appetites. I’ll usually do it in a larger 13″ saute pan for two people and increase all the veggies by half and the eggs to five, so I can have leftovers for me the next day, ‘cos this thing is a bit of a labour of love to have as a one-off meal. :)

Also, I make extra onions and peppers and store them for use either in other meals, or save them for the next weekend and cut the prep time in half. I’ll be including all my little tricks below. Continue reading