Category Archives: Mushrooms

Post-Travel Breakfast: Baked Eggs


Why, hello there! Sorry for going MIA again. It’s beginning to turn into a talent, if I do say so myself.

So what have I been up to for the past few weeks? Well, let’s see:

  1. I finished my scholarly note. For those of you with a law student in your lives, you are probably well-aware that this behemoth of a legal paper is the bane of our existence. That being said, it felt incredibly rewarding when I turned in that thing. After massive amounts of editing, restructuring, then restructuring my restructuring, I was actually somewhat proud of the finished product–in that it contained at least one intelligible sentence. I consider that a success, don’t you?
  2. I caught the plague! There was no Easter celebration at our house this year. Yours truly came down with the stomach bug from hell within 24-hours of reaching my mom’s house. I couldn’t keep anything down for two-and-a-half days. I’ll spare you the details, but  know that I ruined everyone’s holiday. May it never be said that I lack impeccable timing. I didn’t know it was possible to subsist on a diet of soup and Gatorade for as long as I did, but I managed. On the plus side, I am now back to eating normal food.
  3. I took the MPRE. That is all I will ever say on that matter.
  4. I’ve been out of town. After weeks of prep, I spent the larger part of the past week traveling with my clinic to Jamaica. While we didn’t have much downtime, I did take pictures of food and will post them as soon as they are developed (i.e. once I use up the rest of the pics on the disposable camera). Jamaican cuisine is delicious, and this trip reignited my love of scotch bonnet peppers.

So that’s what I’ve been up to over the past few weeks. I’m a bit tired, but feeling accomplished–especially given how well the trip went.

Whenever I get back from a trip, I like to make myself a decent breakfast the next day. Sunday was no different. Eggs have been on my mind lately.  They’ve always been one of my favorite foods, but I tend to forget how wonderful they are. After a full day of traveling, nothing quite screams satisfaction like some runny eggs. This breakfast actually comes together quickly and is easily modified to serve a crowd or to incorporate whatever is lying around the fridge. Happy eating!

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Chicken Noodle Soup

So, once again, I survived finals. I think all of us were just stunned at what a difference being “done” makes. It’s incredibly what finals does to my peers and me. I never feel more neurotic than during finals season. I literally go through Post-it flags/tabs like it’s my job. As our final exams approached, it became increasingly evident that we hadn’t really learned much in a couple of our courses, and it was pretty hilarious to see the level of freakout coupled with the hopelessnes-turned-to-apathy that characterized our study sessions. Whatever it is, exams are over, and I have never been happier to say I am done with the school year! I’ve moved on to my internship–another reason for my absence–which promises to be both interesting and a lot of work. Here’s to a productive summer!

Anyway, DC weather, as usual, was pretty gross throughout the end of the semester. The only thing more depressing than studying for exams has to be studying for exams when it is rainy outside. Makes it doubly depressing. As a result, I found myself craving  soup.

I’ve never been the biggest fan of chicken soup–mostly because I feel like you tend to get a lot of broth, a lot of noodles, and not much else. But my friend Merey has a recipe to die for. It’s incredibly simple and full of flavor. And it’s perfect for blustery, rainy days.

Here’s hoping you find as much comfort in this as I did during exams. Happy eating!

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Crostini di Polenta, Funghi e Uova

Sorry about the lighting! This is from the "forgotten camera dinner" last week!

If you can’t tell already, when Caroline and I get together and make dinner, we tend to remake some of our favorite foods from Florence (case in point: affogato, pear and pecorino ravioli, etc.). So, naturally, last week’s dinner followed suit. During our wanderings one day in Florence, the two of us happened across Ristorante il Teatro and decided to stop in for lunch.

In Italy, it’s traditional to order at least a primo (first course) plus either a contorno (side dish) or antipasto (appetizer) for lunch. The two of us both love polenta and adore mushrooms so we had a hard time resisting the crostini di polenta e funghi porcini as our appetizer. It’s an incredibly simple concept: grilled polenta squares were topped with a confit of porcini and caramelized onions. Since we planned on making ridiculously rich hot chocolate for dessert, it seemed like a perfect, light meal to adapt on a Tuesday night–especially when topped with an egg!

Serve this with a side salad for a light winter dinner. Happy eating!

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