Wordless Wonders: Ireland
Sunshine Makes Everything Better
Hi dear ones!
I was overjoyed to drive home from work this evening in full blown glorious sunshine!! I got home and pulled open my blinds, letting every spare bit of that sun into my house. Oh, it was so lovely! I closed my eyes and smiled in sheer bliss at the warmth and cheer of it.
I’m not doing so well these days. The Ecoli is knocking the stuffings out of me and I just can’t seem to get better. I do have a cry now and then, it hurts so bad, but I’m plugging along and finding things to make me smile.
- Like the blood orange tart I made that somehow turned garishly, marvelously purple.
- Randomly winning 250 packages of crackers. (Makes me laugh when I think of it. Most people win trips or shopping sprees. I win an obscene amount of crackers. :-))
- Crammed on the couch with my friends as we each told our own story about our very favorite sunset.
- Dressing like Pippi Longstocking because it’s so darn cheerful.
Tonight though, I’m most happy about sunshine, and how it makes everything better.
It made my mango juice look like a golden elixir.
Turned my pillow cover into a dazzling thing fit for a princess.
And made my book extra-specially interesting to read.
Most of all though, it made me happy as it flooded my room with light and warmth. I tucked my aching self in bed and had the best rest I’ve had in ages.
What made you smile today?
PS – I recently interviewed my grandparents about their adventures immigrating from Denmark to Canada by boat in the 1950’s. I wrote an article and it is now published at The Travel Belles. Click Here to read their story.
Egg Night (and a bit of Soup)
It was raining like mad Monday night as I dashed through the downpour to fetch two pots of food from my car for Culinary Experimentation Club. Turns out it was actually Egg Night, but since I’ve missed the past few weeks due to illness, I showed up with soup.
No one seemed to mind though, especially when they very bravely tried my Reuben Soup filled with sauerkraut, pickles and Swiss cheese. I got the recipe from my friend Glenna who had been urging me to try it for months. I confess I was a bit leery about pickles in soup, but Glenna has such good taste in all other foods that I decided to trust her judgment.
She was right!!
It’s like a Reuben Sandwich in a bowl with the traditional rye bread served on top as croutons. Thick, creamy and deliciously cheesy with chunks of corned beef, Reuben Soup was a resounding favorite with my cooking club pals – even with those who hate sauerkraut AND pickles. I can’t praise it enough. Thank you, Glenna! 🙂
I also made Lentil Soup topped with Danish Crispy Fried Onions. Mmm. Twas a humble soup in comparison to the flashy Reuben, but still hearty, comforting and good.
After the soups came a dizzying flurry of creative egg dishes. Robin and her friend Nora (who was visiting from Germany) made scrumptious curried eggs on toast – a dish they’d learned during the year they spent in South Africa. Topped with cilantro it was sweet and savory, a surprising combination but a good one.
Cameron continued his Adventures in Smoking by smoking hard-boiled eggs. I love how the shells look so aged, like fine old antiques. Dipped in salt the eggs were good, hearty fare, familiar yet different with just that hint of smoke.
Our newest member Paul delighted us with his concoction: small sourdough rolls hollowed out and filled with a sprinkling of Parmesan cheese, salt, pepper, sweet paprika and one raw egg. He topped them with more seasoning and cheese then popped them in the oven to bake for 20 minutes. They were so good! The bread nicely toasted and warm, the egg cooked firm. They would be a splendid thing to take in the car for the first leg of a road trip.
Darren and Nicole whipped up two versions of a Bacon Spinach Quiche, one gluten-free, the other regular. Ohhh, so yummy with fresh spinach, thick cut bacon, and topped with cheese that toasted beautifully.
What is your favorite egg dish?
Glenna’s Reuben Soup
(serves 8)
1 cup chopped onion
3 Tbsp butter
1/4 cup flour
4 cups chicken broth
1 cup sauerkraut, packed
2 cups corned beef, chopped fine
3/4 cup dill pickles, chopped
3 cups half-and-half (10%mf cream)
1 cup milk
3 cups shredded Swiss cheese
salt & pepper, to taste
slices of nice fresh dark rye bread OR
cut into cubes & toast for croutons
Directions:
- In large soup pan, saute onion in butter till tender. Stir in flour until smooth.
- Gradually add chicken broth. Bring to a boil. Reduce heat to low after it thickens.
- Add corned beef, sauerkraut, pickles, milk and cream.
- Simmer and stir often for about 15 minutes while flavors blend.
- Add cheese, salt & pepper. Stir till cheese is melted.
- Serve with your choice of rye bread or fresh croutons.
Robin and Nora’s South African Curry Eggs
(invented by a Zimbabwean, prepared Italian style, by some Americans)
Ingredients:
3 tablespoons -ish of olive oil
1/2 a sweet yellow onion
6 large eggs
Rajah Mild and Spicy curry powder
ground sea salt
enough red wine vinegar to make it yummy
1 loaf of whole wheat baguette
fresh cilantro
Directions:
- Saute the onions in the heated olive oil until they are soft and just starting to get brown.
- Add maybe 4 tablespoons of the curry powder and fry it all up until it gets a sweet and spicey smell.
- Add beaten eggs and cook scrambled style. Add salt, pepper, red wine vinegar to taste.
- Broil the bread drizzled with olive oil for a few minutes to crisp.
- Place small amount of scrambled Curry Eggs on top and sprinkle with cilantro
Darren’s Gluten-Free Spinach and Bacon Quiche
(Adapted from Paula Deen – just eliminate pie crust)
Nicole’s Bacon and Spinach Quiche
Ingredients:
6 eggs
1/2 cup pancake mix
1/2-3/4 cup milk
salt
pepper
2 cups fresh spinach
1 cup grated cheddar cheese
6 strips crisply fried strips thick cut bacon
Directions:
- Preheat oven to 375 degrees F.
- Combine first five ingredients. Set aside.
- Fill bottom of pie plate with spinach and sprinkle with bacon.
- Pour egg mixture over spinach, top with grated cheese.
- Bake 45 minutes.
Sunny Italian Breakfast on Australia’s Gold Coast
There’s something about going out for breakfast that always makes me feel like I’ve stolen away for a little vacation.
I love getting up while most folks are still in bed, driving through early morning sunshine, and finding a just-right table angled perfectly for people watching.
That’s just what my friend and I did one morning in Australia. The sun was GLORIOUS, the skies brilliant blue with wonderful breezes blowing inland off the Gold Coast.
We secured a spot at Milan on Main, a splendid little Italian Cafe in Main Beach, Queensland, and ordered coffee. Delighting in the palm trees and tropical flowers blooming lusciously, we visited happily, content to chat and observe passers by before perusing the menu.
I started with a delectable cocktail of fruit juices: passion fruit, strawberry, mango and I know not what. It was wonderfully refreshing.
My friend and I happily plotted out our day as we sipped our drinks, choosing the beach we wanted to sun ourselves on and the park we wanted to hike through later that afternoon.
Soon our meals arrived and we eagerly tucked in.
My friend had a fluffy omelette stuffed with ham and cheese and served with buttery rye toast.
I had a smoked trout crepe filled to bursting with tender trout, spinach and tart feta cheese and topped with an avocado and tomato salsa. The proverbial cherry on top was a decadent balsamic reduction that both surprised and entranced me. We both agreed that the oh-so-rich reduction took our breakfasts from delicious to absolutely fantastic.
We lingered long over our meals and coffee, visiting contentedly as we savored every last morsel.
At last it was time to leave and begin our adventures on the sublime Gold Coast.
What is your favorite thing to eat when you go out for breakfast?
A Disguised Gift and Creamed Eggs on Toast
Good morning, luvs! How was your weekend?
I stayed cozy, warm and dry at home whilst rain poured, drinking mug after mug of strong cream tea as I read and napped. It was the perfect time to think through things.
After writing about When One Door Closes last week, I went through a lot of emotions: sadness, fear, anxiety. But after the initial storm passed and I took a few deep breaths, hope crept back in and I realized that through the disappointment I had been given an unexpected gift: choice.
I was no longer tied to what was behind that closed door, and it got my creative mind whirling. My bed was covered with books and papers and a notepad as I read and dreamed and wrote and started narrowing things down to what really makes my heart happy. It ended up being so interesting and very eye-opening as I faced various fears and insecurities head-on. I feel so much stronger and braver now.
Forgive me for being so cryptic about this situation in my life. Hopefully one day soon I will have the answer I need and then I can tell you all about it so we can celebrate together. In the meantime, thank you, thank you, thank you for the love and support you’ve lavished on me. Your kindness has given me much courage and I wish I could hug you tight.
For this very rainy and thought-filled weekend I decided comfort food was in order. I’ve been reading so many old-fashioned stories lately and they put me in the mood for old-fashioned food like Creamed Eggs on Toast. Mmm, how I love the peppery white sauce studded with hard-boiled eggs. It goes so well with a crisp, well-buttered piece of toast and a steaming mug of Earl Grey tea.
What is your favorite old-fashioned breakfast?
This is my contribution to Chaya’s Meatless Mondays. Click here to see other delicious meat-free recipes.
Creamed Eggs on Toast
Ingredients:
4 hard-boiled eggs, halved and sliced
2 Tbsp butter
2 Tbsp whole wheat flour
1/4 tsp salt
1/2-1 tsp pepper (I like a lot!)
1 cup milk
3-4 slices hot buttered toast
Directions:
- Melt butter in saucepan over medium heat.
- Add flour, salt and pepper, stirring constantly, until mixture is smooth and bubbling.
- Remove from heat and add milk.
- Return to heat and bring to boil, stirring constantly. Boil and stir one minute.
- Remove from heat.
- Fold in boiled eggs and pour over toast. Serve immediately.