Weird Food

As I mentioned, Tim and I recently had a house-full of guests.  As a result, we had a medley of unusual food loitering about the place.  Tim and I often take the easy road and pick something up for supper, but last night we decided to be resourceful, and we actually ate food that already existed in our kitchen!  It was weird but delicious mix of:

1.  A microwaved sweet potato.  I did the old grocery bag trick, and the potato cooked up perfectly in about 12 minutes.  It was a huge potato, BTW.  I added butter and salt and pepper, and it was delicious.

2.  We had 2 leftover jalapeno and cheddar hot dogs, so Tim sliced them up, fried them in a skillet and added them to a can of Pork and Beans that mysteriously appeared in our cupboard.  It was right next to a package of ramen that was tucked away deep in the cupboard.  The interesting thing was, that someone had only used HALF of the ramen packet.  Yes, half of an 18 cent package of ramen.  That person then sort of folded over the open end of the ramen, tucked the 1/2 used packet seasoning back into the package, and then stashed it in the back of the cupboard, never to be seen again.  I’m pretty sure the culprit was the Teentz, but I can’t say for certain.

3.  Cheese!  The Beentz is a huge cheese freak, so we had 3 different kinds of cheeses opened and half-eaten – colby jack, swiss, and a mysterious soft, white cheese I couldn’t quite identify.

4.  Our bucket garden is starting to produce, so Tim cut up some tomatoes and peppers.  He added the peppers to the pork and beans and hot dog stew – tried to health it up a bit.  We ate the tomatoes straight-up.

5.  Tim polished off his supper with some Rold Gold sourdough pretzels.  I was already full by that time, however.

It was a weird, albeit delicious, supper.  We felt very proud of ourselves for using our groceries, too.  We are so grown up.

Tonight Tim is making pasta.  He added some garden-fresh peppers to the sauce, as well as some black olives, and he is grilling MorningStar patties.  We are going to cut them up and add them to the pasta.  I’m sure it’s going to be awesome.

How to poach an egg (and not just the yolk)

I loved poached eggs on toast.  I especially love poached eggs on English muffins with slices of avocado.  My problem is that many times, I lose at least 50% of the egg white when I poach an egg.  It turns into ghostly wisps that separate from the main egg section, and I end up just washing it into the drain or garbage.

I recently read that to make a good poached egg you should boil water in a deep skillet, add a little salt and vinegar into the water, and then use a little bowl to ease each egg in one at a time when the water reaches a rolling boil.  I tried this yesterday, and I don’t know what I did wrong, but one of the eggs was a complete disaster.  The other one was undercooked, and I didn’t drain the water off well enough, so when I broke the yolk, it mixed with the water and was disgusting.

Today, though, they turned out EXCELLENTLY.  The combo of the vinegar and water keeps the egg in a nice compact, fluffy-looking mound!  Here is how they look in the skillet:

If I was using my former method (using a tiny pot, bringing the water to a boil, and then adding two eggs at once to the water), the water would be full of stringy, wispy egg whites.

I boiled the eggs for 4 minutes, and the yolks were perfect – not too hard and not too soft.  This method is more work and more resource intensive, but the eggs turn out so much better.