I barely brush my hair so there’s no plausible scenario in which I’ve invented this technique but it is what I do and it is easy AF. I’ll post pictures when and if my social anxiety improves 😉 Materials: Long Hair, to taste (silky-ass doll […]
I received an incredibly thoughtful email from a wonderful human named Mary-Anne today. Mary-Anne got in touch with me because she and her Girl Scout Troop stumbled across some of the resources that I shared while working on their Go Green badges, which they’re currently […]
You owe it to yourself to make this recipe after a tough day; the kind of day that makes you feel like a one-person complaint department. Don’t measure or time anything, be completely imprecise.
Here’s what you need:
- Shallots, 1 large bulb (sliced, diced, roughly chopped—doesn’t matter, they’re delicious)
- Arugula, several large handfuls
- Eggs, 4 (local free-range, come on)
- Salt, to taste
- Pepper, to taste
- Olive oil
- Reb pepper flakes
- Mike’s Hot Honey (recommended)
Oil & Pepper Flakes
Heat a skillet over medium heat.
Pour a few dollops of olive oil in the skillet.
Shake some pepper flakes into the oil.
If you’re cooking bacon, now’s the time. Scoot the oil off to the side to make room.
When the bacon is done, set it aside on a paper towel.
Add the shallots to the pan and toss them in the pepper oil.
Cook them how you like them. I let them just start to brown at the edges.
Add several handfuls of arugula to the skillet, tossing with the oil and shallots.
Salt and pepper to taste.
When the arugula has started to wilt, divide it and form into two beds.
Into each bed of arugula, crack two eggs. You may need to use your spatula to keep the eggs from sliding off the arugula beds until they begin to set.
Sprinkle with salt and pepper.
Cook covered for ~5-8 minutes. Don’t really time it; the eggs are done when they look glossy and the whites don’t run.
When the eggs are nearly poached, add the bacon back to the pan for a minute to warm up.
Lightly drizzle the bacon with hot honey or add a few dots to the eggs.
I’m a self-fulfilling prophecy. Weeks, maybe months ago, Eric and I had simultaneous good ideas. He said, “I have to write this down,” and did. I thought, I’m going to keep doing the dishes, this is a great idea, I’ll still remember it later—I didn’t. […]
8/16/2019 Barley | “Get your face out of the bananas.” 8/17/2019 Barley | “Please don’t eat tape.” 8/18/2019 Barley | “Why are you like this?” 8/19/2019 Barley | “Stop blowing snot all over the porch slider!” 8/28/2019—My little bro’s 29th birthday!! Barley | “I know […]
I hung all of our wall decorations this weekend. Family photos, framed dictionary pages, the print of the great white rearing back out of the sea in a hail of pepperoni pizza slices that Eric gave me [because he has exceptional taste]. I want everything to have a place of its own and a purpose. I’ve had these things boxed and bubble wrapped for years, waiting.
I spend a lot of time waiting—until I’m bigger, or older, until I have a house, or more time, or money. Until I know what I really want, or I’m more settled, or mature. I kept waiting to be ‘ready’, for my situation to not be temporary. It’s all temporary though, fleeting and beautiful. If not now, when?
Baking is about precision absent of stinginess. Allow enough butter for the bowl, molasses for the spoon, flour for your hands. As you work, keep in mind that there’s possibly nothing in the kitchen more beautiful than softened [vegan] butter mixed with sugar forming sandy […]
My husband, Eric, is a truly spectacular human. He’s kind, generous, thoughtful, intelligent, gorgeous, good at everything he does (so frustrating), and compassionate—he tends to want the best for people and animals, in general, always. I have to brag on his behalf for just a second.
When I say ‘good at everything he does’, I mean in a preternatural way. For example, Eric loves craft beer and he’s successfully made it his career. When I met him, he worked in health care administration. One day, he went to a beer tasting at a local pub and got to talking with the craft beer distributor rep manning the beer samples. He was so personable and knowledgable that the beer rep told Eric that he was leaving his current position for a new opportunity and that Eric should apply for his job. Eric applied and, to the disappointment of some of the internal applicants, was hired. Here’s the kicker—a few months later at their company holiday party, the people that had also applied for Eric’s role said that he was the right choice and that everybody loves him—how often does that happen?!
Anyway, back to dairy. Eric has never been a big fan of cheese, he gave that up with me and switched to vegan butter without complaint, so the only dairy that we have in the house is half & half for his coffee. Last night, we were sharing cute animal posts on IG when we came across one by @thehumaneleague referring to cows as grass puppies. I’ve never heard them called that before but they really are like big puppies. They’re intelligent, they like to play, they bond with each other and people—they’re adorable.
While prepping his coffee this morning, I thought about the grass puppies while adding the creamer and it made me so sad. My original mission was to find a good vegan alternative to dairy cheese—mission accomplished. My new mission is finding an acceptable vegan alternative for half & half so that we can both be dairy free for good and without regret.
We’ve tried almond milk, cashew milk, Ripple. The nut milks have proven to be too thin for Eric’s taste and Ripple was good but a little pricey. Our friend Hannah recently suggested oat milk, so that’s the plan for this weekend 🙂
I am not a vegan and I’ve been thinking about it a great deal lately. I love animals, I hate factory farming, I’m dairy free, so why not? Three reasons: eggs, oysters, and my husband. Eggs Chickens are believed to be resultant of the ancestral […]