FoodFash

Adventure Begins in the Kitchen

Steak & Eggs {& Arugula}

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Steak & Eggs

One gazillion things.  That’s an approximation of what I was able to accomplish this weekend.  One gazillion.  And it all started with heading to yoga straight from work on Friday, followed by a trip to the grocery store.

Poached Eggs

I picked up a 4 ounce filet with a Saturday breakfast in mind.  You see, I knew if I didn’t have anything in the fridge I’d be on immediate hunt for a brunch partner upon waking.  Having fancy breakfast components on hand allowed for three loads of laundry and a 5-mile Greenbelt hike before 1pm.  I’m not above tricking myself.

Cast Iron Grill Pan

I attribute having such a productive weekend to starting off my day with a meal like this.  One with lots of protein and greens.  One with a bed of fresh arugula and a stack of medium-rare filet {seasoned with salt and pepper} and two poached eggs {using these instructions}, garnished with freeze-dried green onions.

Transition Breakfast

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Poached Eggs and Bacon

Wow, guys!  Yesterday was the last day at my traditional construction job.  And today I get to dabble in the feeling of zero professional obligation.  Though I’m quickly realizing there isn’t a switch – it will take some time to mentally distance myself from projects I’ve been so deeply vested in.  There is a sense of calm that comes with letting go.  Today marks the beginning of transition.

Fresh Plus Austin

And being someone who fully believes in starting things off “right”, the first breakfast of my transition period needed to be perfectly me.  I threw on some cozy sweats, embraced the arrival of Austin chill, and leisurely walked through my neighborhood to grab a cup of coffee and some bacon.

Upon my return, I slowly cooked the bacon over medium-low heat and used Alton Brown’s instructions for poached eggs.  This transition breakfast was delightful.

Perfectly Cooked Bacon

So what’s the plan?  In a little over a week, I will begin my new professional journey as the construction and facilities manager for a local real estate company that owns and operates properties and restaurants (like Uchi!).  This is an opportunity that combines my professional and personal passions and one that I never even thought to dream of, let alone land.

In the meantime, I’ll be decompressing, music festing, traveling, and just plain ol’ doing!

Old Favorite, New Gadget

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Poaching eggs the old fashioned way is fun the first time. But, let me just tell ya, it quickly lost its thrill. The patience, the stirring, the messing up. My freakishly successful first attempt was followed by loads of wasted eggs.

When I spotted these silicone egg poachers at World Market, memories of all those wasted eggs flashed through my head. And then I thought… Four bucks for an adorably easy way to waste less, poach more? Sold.

Side note: less than two weeks until I move in with Kara and she realizes how many crazy kitchen gadgets I have.

Dun, dun, dun…

Anywayyyy, the silicone poachers were insanely easy to use, but fairly difficult to clean. The only instructions on the tag were not to grease the poachers; however, I don’t see the harm in doing so in the future. Overall, I think this gadget was worth the four hundred pennies.

Master Poacher, In Pictures

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Breakfast:  Poached Egg on Sourdough Rye Toast

Lunch:  A quicker version of last night’s dinner

Dinner:  Whole Foods Tabbouleh Wrap & Greens

So I poached my first egg on Saturday and now I can’t stop.  With each poaching, I get a little better at gauging water temperature, performing the egg drop, and judging when they’re done.  And with each poaching, I get a little more addicted to how perfectly the bright yellow yolks ooze all over whatever crusty goodness I set them on.

How do you take your eggs?  Can you prepare them just as well as your breakfast spot?