Hey all! Happy Thursday. We have a little ground to cover, so grab your cup ‘o joe and let’s get right to it.
First of all, this is the Freedom & Celebratory Edition. Why, you ask? Freedom because I can finally drive today! Can I get a whoo-hoo?! It’s been exactly two weeks today since I drove. I don’t go for my follow-up appointment until Tuesday, but in the meantime, they said I could drive, as long as I was careful, so I’m only driving to and from work, but hey, I’ll take it.
And Celebratory because exactly one year ago today, I started this web site. As Stephanie calls it, Happy Blog-iversary to me! (And quite coincidentally, she’s celebrating an anniversary of her own today!)
My site has undergone quite a few changes in the past year with more to come, and you guys have been with me through many highs and lows. It’s amazing that it’s been a whole year already – it went by so fast! In looking back at some of my posts from the very beginning, they have definitely changed a lot … be it in content, length and even picture-taking. It actually wasn’t until March 31 that I started taking pictures for my posts; wonder what took me so long?! To those that have been with me since the beginning, thank you for staying along for the ride. To new visitors, welcome. And to all of you, here’s to our next year together!
OK, now that that’s out of the way, on with the show…
I managed to get a few new recipes made tonight. In the month of February, I made a pathetic number of new recipes, but considering I was on vacation for a week, in the hospital for four days and have been slowly recuperating since then, we’re just going to wipe the slate clean and focus on March. With three new recipes to hit the table today, we’re off to a good start. ;)
First we’ll start with a new recipe that I actually started yesterday, since it had to sit overnight for 12 hours. I made Sugared Oatmeal Crisps, a recipe I found in the new issue of Very Good Things. They were tasty and very simple to make. Not a WOW for me, but still good. And speaking of Very Good Things, while you’re there make sure to check out my two new articles for the site, a new delicious version of Guacamole and a book review on our favorite domestic diva, Being Martha.
OK, our next new recipe leads me to our Resdiscovering My Library segment. A little while ago, we made a salad recipe from Columbia’s Restaurant. It was until our recent trip to Key West that I discovered the restaurant had their own cookbook. I was looking for a side dish, so grabbed the cookbook in search of rice. I found their recipe for Good Rice. Yes, you read correctly, that’s the name of the dish. And, well, appropriately named. It was good. The Husband said it reminded him of the rice his Mom used to make. I’ll take that. :)
Lastly, I made Poached Eggs with Avocado, a recipe I found in an old issue of the Australian version of Family Circle magazine that a friend sent me (thank you, Gecko!). This was definitely my favorite recipe from tonight, but loving avocados as much as I do, I could be a little biased. Toasted bread, spread with mashed avocado, sliced cherry tomatoes and a poached egg, topped with a smidge of salt and pepper. Addicting. I could have eaten them all night.
OK, one last piece of business, then we’re done … this week’s nod for New (to Me) Blogger on the Block goes to Cucina Testa Rossa. Whether she’s succumbing to the Starbucks giant like the rest of us, whipping up a Pear Tart in a Cage, or introducing me to my favorite new phrase (which still makes me laugh every time I read it!), I’m sure you’ll love her site. Check it out when you get a chance – you’ll be glad you did.
Alright, I’m finally done … that’s it for tonight. Until tomorrow…
A year ago today … I was talking about Lemon Parmigianno Chicken and Feta and Orzo Salad. I remember that salad well; think it might hit the table this weekend. Good stuff.
Poached Eggs with Avocado
Australian Family Circle 2002
4 slices of crusty bread, toasted
1 ripe avocado, halved
8 cherry tomatoes, quartered
salt and freshly ground black pepper
1 tablespoon fresh chives, chopped
Spread toast thickly with avocado. Top with tomatoes and season with salt and pepper. Bring a deep frying pan of water to boil. Reduce to a fast simmer and add vinegar. Crack an egg onto a saucer. Swirl water with a wooden spoon and slide egg into center of pan. Poach eggs individually for 1-2 minutes. Drain each egg and arrange on toast. Scatter with chives and serve.