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:
- 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?
- 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.
- I took the MPRE. That is all I will ever say on that matter.
- 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!
I haven’t forgotten about you. I swear. Things are a bit backed up here–partially because of my schedule and partially because my camera’s having uploading issues. Hopefully, all will be resolved this weekend. Til then, here’s a quick recipe for a chocolate-studded panettone bread pudding. Sorry for the lack of pictures–these are the only ones that would load!
The tortilla is a staple of my breakfast diet. I’m not much of a toast person. This tends to shock most people considering that I could easily devour half of a crusty French baguette if you let me. I think it comes down to my abhorrence of sliced bread. One loaf will actually languish for months in the freezer–at which point it’s developed a severe case of freezer burn, and I’ve decided that it’s disgusting to keep bread in one’s freezer for that long and chuck it.
But back to the tortilla. The tortilla has become my go-to breakfast vessel on days when I actually manage to eat breakfast. I am a big fan of eggs, and tortillas just make eating them on the go so much nicer. They just taste more delicious when all rolled up in burrito form. Ever slathered a tortilla in cream cheese and just eaten that? No. Well, get to it, people! Totally unhealthy and totally delicious. These are the things that dorm life taught me.
Plus, the handmade tortillas from Trader Joe’s are just so freaking soft and delicious…
Anyway, I was hangry yesterday morning. Yes, that is an “a” not an “u.” I was ravenous, tired, and cranky, and desperately wanted either a quesadilla or some eggs (both of which are very legitimate things to want at 8.30am). This is the result of my cravings. I hope you enjoy it as much as I did. Happy eating!
You’d be hard-pressed to find people who love brunch as much as my friends and I do. My love of brunch fits perfectly with my love of almost all breakfast foods and bubbly drinks. So when my friend Jocelyn and I were trying to come up with a time to meet up, brunch seemed like a natural solution. We invited my friends Amanda and Christina along for the ride and wound up at Lavagna over by Eastern Market.
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!
We have snow! We have snow! All right, I admit it. We have a mere sprinkling, but it’s still SOMETHING. I was starting to think that the District would go an entire season without some snow that sticks! Needless to say, the streets and Metro are a mess whenever we get a dusting in D.C. so I am happily sticking around my apartment today and avoiding the cold and wet outdoors.
Breakfast and brunch are by far my favorite meals. I sometimes think that I could live off of pancakes, french toast, and biscuits. But that doesn’t exactly make for the the healthiest diet and, sometimes, you just don’t want all those carbs. As of late, I’ve been favoring brunches that mix my favorite elements of breakfast with my other favorite food group–vegetables. Today’s recipe is one that I make whenever I have a bit of time to cook, and I’m craving something fresh tasting. The sweetness of the vegetables pairs perfectly with just a tiny shaving of parmesan cheese and a runny egg. Very few things top egg yolk for a dressing/sauce, and this breakfast is a combination of simple flavors that I simply love.
Happy eating! Enjoy the snow 🙂