Seriously, if you are still reading my blog you are super dear to me. Because my email updates aren’t making it into my inbox, so I assume no one else is getting them, and I have approximately zero minutes to figure out why not. And I have been sluggish on the posting but my visitor stats tell me a surprising number of people visit this corner of the universe and I hate to disappoint. I will try hard not to, but I have resumed two very time consuming activities (besides mothering my brood).
The novel & P90X.
The novel was ‘done’ before our youngest was born in April, and I had an agent take a bite, but he wanted 10,000 more words, so….fast forward six months and I am very excited to extend it and wrestle it and smooth it and polish it some more.
And P90X is because those clothes in my closet are not getting any younger and they also aren’t getting back on my body without a little intervention.
As some of you may know, P90X has a super healthy diet that goes with it, and I have been snapping pics along the way as I make healthy food, so stay tuned.
But before I get to all the quinoa roasted veggie salads, I have to share with you the BEST recipe from my anniversary night out with my husband.
Green Eggs & Ham.
This is GENIUS. Deviled Eggs with lots of herbs mixed with the yolk along with some mayo, and a bit of bacon on top.
And it is from one of the poshest restaurants in Ogunquit, ME – Arrows Restaurant.
It is a seasonal farm-to-table restaurant that has the freshest ingredients and just ridiculously good food. We were sort of making fun of how stuffy it was (they had no beers on tap which was a downer for my husband and it was his anniversary too) when our main course arrived. I had a beef tenderloin on top of a braised short rib and the techniques/flavor liquids they used to braise and cook that beef were unlike anything I have ever tasted. I took back everything we had just said about the stuffiness like I was in church and I had just blasphemed something holy.
But before that even arrived, we noshed on this appetizer. Why oh why has no one ever thought of this before? They used panchetta, and even as I ate it I was thinking, I’d rather have bacon.
So when I went to whip up a dish for the preschool potluck picnic, I gave it a shot. So easy, so good. And a preschool dish with a reference to Dr. Suess? Lots of street cred there.
I took out my mini food processor – and for the record can I just say I love this particular piece of kitchen equipment so much – and I mixed mayo and lots of herbs. The standout herb flavor both at the restaurant and at home was the basil, so I think that is a must have, but I included parsley and lots of chives too. Yummm.
I have noticed that deviled eggs are a bit of a renewed trend as of late, and the argument is everyone makes fun of them but they are always the first things to go, which is true, (and was the case at the picnic). Anne Burrell made them truffled, Alex Guarnaschelli made them creamy, and Tyler Florence made them with lobster. All sound delicious, but I think this one is the winner.
Green Eggs & Ham
1. Cook 3-4 strips of bacon in the microwave (about 5 minutes, adding 30 seconds and checking frequently until cooked).
2. Lay a dozen eggs in the bottom of a pan, cover with an inch or two of water, then bring to a rapid boil for 1 minute. Then take off the heat, cover, and let them sit for 13-15 min. depending on if they are small or large. Then rinse them in cold water and let sit so they are cool enough to handle.
3. Slice each egg in half, then scoop the yolks into a bowl. Mash with a fork until crumbly (if you are using a food processor, no need to mash them, just leave them in a bowl).
4. Add large handfuls of basil, parsley, chives, or any other herb you desire to a food processor, along with 1 cup of light mayonnaise and 1/2 t. salt and 1/4 teaspoon pepper, and pulse until combined.
5. Add the mayo-herb mixture to the yolks, stirring or pulsing until well blended. Then scoop the mixture into a quart size ziplock bag, cutting the corner and piping it into the egg halves, then top with a piece of bacon.
Now I am off to go work off this delicious dish with Tony Horton (BRING IT!).