It’s no secret that I’ve become a huge fan of the soft-boiled egg. After failing at them for months and months I finally figured out how to nail them and have been sticking them on top of everything I can think of since then.
This breakfast bowl is my most recent creation that’s basically an excuse to throw an egg on something. What I love about this dish though is just how much chard you can shove in the bowl. One huge bunch of chard is divided between two servings so you are getting a good dose of veggies to start the day.
I could have this for breakfast or lunch and be full for the entire day.
I’ve been a bit in denial about a technology announcement that was made a month or two ago. Google Reader, the software I use to manage my very large RSS reading list (I subscribe to about 150 different food blogs) is being taken off line on July 1st of this year.
This is mildly devastating to me because I’ve gotten so used to reading from that service. But, I’m sure I’ll be able to find a new RSS reader service that gets the job done.
This announcement though prompted me to rethink the service I use to manage the Macheesmo RSS and Email lists. Many thousands of people get the posts I write everyday either through RSS or email thanks to a free service offered by Google. Last year Google basically stopped supporting this service and word on the street is that they might take it off line soon.
So, I’m going to be a bit proactive about this.
At some point in the next month or two I’m going to move my email and RSS subscriptions to a different service. I anticipate this being very painful. I think email subscribers might have to re-verify their subscription.
If anyone runs a blog and uses a service other than Feedburner for RSS and email, I’m all ears! Also, if anyone knows of a good RSS Reader, I’d love to hear it. Leave a comment pretty please!
The Poll
The Links
Income Tax Cupcakes- It’s tax season. In fact, it’s almost too late if you haven’t done your taxes already! These cupcakes are based off of a cocktail which is already a good place to start when the IRS comes a knockin’. (@ Cupcake Project)
Corn Balls – My blog buddy Dan is doing an entire series of recipes based off of Arrested Development episodes this week. It’s hilarious. This recipe actually looks good and the AD clips are awesome. (@ Food in my Beard)
Miso Kale Salad – I’ve been on a big kale salad kick recently. This dressing is a wake-up call for me. I’ve been in a bit of a dressing rut so I’ll be trying this out. (@ Crepes of Wrath)
Boulud Photo Essay – I love these photo essays and these are just some awesome pics of a guy at the top of his craft. (@ Eat The Love)
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Throughout the week I love chatting with people and sharing fun and interesting stuff around the web.
I’ve been in a cooking frenzy lately. I’ve been cooking so much, in fact, that I was starting to dread some of the recipes I’ve been testing… just being honest!
This recipe though reminded me what I love about cooking. It’s pretty much the definition of a slow meal. You can’t cook it quickly. There are no shortcuts (okay, there are a few shortcuts). It will take you five hours total to make this, but most of the time is idle time and nothing about it is particularly hard or stressful.
Some people might see the total time as a deal-breaker for a recipe, but sometimes it can be a benefit. There’s something great about starting dinner right after lunch and having your house smell amazing for the entire afternoon. It’s the kind of smell that will make a visitor want to stay for dinner. It will make you very very hungry.
I sort of fell in love with this recipe as I made it and so I even went an extra step and made some homemade naan bread for it. That’s sort of unnecessary but if you’re feeling ambitious it’s a fun project.
NOTE: This is an updated post that was originally published on Macheesmo in 2009 with new photos and a few recipe tweaks.
Tacos are one of my absolute favorite dishes because they are so versatile. No matter what kind of food you eat, I bet I can make a taco that you would like. If not, then that’s okay. We just won’t be friends.
Most of the time I’m fine with a standard taco. Some beef with lots of seasoning, cheese and sour cream or guacamole . But that can get boring.
I made these mainly because it was hard for me to guess how the ingredients would taste together. The only way to know was to make them. The verdict is in and these are fantastic.
My favorite thing about this breakfast, and maybe this only applies to me, but I almost always have everything I need to make it. Without fail, I will have some stale corn tortillas sitting in the back of my fridge, neglected. I will also almost certainly have a half-container of chipotle peppers because who needs a whole can of chipotle peppers?
Onions and eggs and always in my house.
So I can fall out of bed and have this on the table in about twenty minutes. It’s delicious and all I need for breakfast or lunch. If you’ve never had a chilaquiles dish, you need to fix that right quick.
A good friend of mine sent me an email recently about a great program that I had never heard of called The Campus Kitchens Project. This is a program where students (high school and college) work to recover food from local kitchens that would normally go to waste and then use that to cook meals for the community.
She told me that last year “they recovered over 400,000 pounds of food and cooked 250,000 meals.”
That’s astounding. Here’s a visual infographic of the amazing work they did last year (click on it for a larger view).
Today is the first day in a week long fundraising effort by the organization called “Raise the Dough”. While they do repurpose a huge amount of otherwise wasted food, they do need some funding for supplies and training. I wish I would’ve been involved in something like this in college!
Samoa Popcorn- Sweet and salty smacked together! This is a snack that’s up my alley, but I love the little animations on this site. (@ Top with Cinnamon)
Meatballs and Marinara- There is two important things about this recipe. First, it’s gluten-free and I know that appeals to a lot of people these days. Second, the post shows you a genius way to make meatballs in bulk and freeze them for later! (@ Make it Naked)
Connect with me!
Throughout the week I love chatting with people and sharing fun and interesting stuff around the web.
Someone can disagree with me if they so choose, but I’m fairly certain that French sauces are the most intimidating thing in the cooking universe. They sound complicated. They look difficult. They taste delicious and therefore must be difficult.
Plus, unless you go to culinary school it’s damn hard to get someone to actually explain how to make it correctly.
Since I am officially ONE for ONE in the bearnaise world (Bearnaising .1000), I will take a stab at explaining how I made it. I was really happy how it turned out and found myself tasting it and re-tasting it not to change the flavors but just to eat as much of it as possible.
Then I drowned some spicy roasted asparagus with the sauce and ate all of it.
I’ve been a bit in denial about a technology announcement that was made a month or two ago. Google Reader, the software I use to manage my very large RSS reading list (I subscribe to about 150 different food blogs) is being taken off line on July 1st of this year.
A good friend of mine sent me an email recently about a great program that I had never heard of called 
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