Cured Egg Yolks

Cured egg yolks! I read about these the other day and knew I had to try them. Guess what? They are super duper easy. The hardest part is waiting until they are done curing. Once they are cured the yolks are firm enough to grate with a cheese grater. They can be sprinkled over pretty much anything you would put Parmesan over, plus more. My favorite use so far is sprinkled over roasted baby potatoes along with some chive flowers. Adds a ton of color along with a delicious salty/umami flavor.

Jammy Egg To-Go

Eggs forever!! I always prefer a soft and runny egg yolk over a hard dry one. Hard boiled eggs are definitely the most portable for bringing to work, but sometimes I want something more warm and breakfast-y. Ok always I want that with eggs. I just discovered this process the other day and it is a revelation. You can make a soft boiled egg, bring it to work, put it in hot water for 5 minutes and it’s a warm real feeling breakfast.

Lip Fix

For a while I’ve wanted to start a series on here with skincare tips & tricks with products I like. I wasn’t sure it would mesh with everything else since it doesn’t involve making anything. I decided, yeah it doesn’t go, but whatever I’m doing it anyway. Mostly because people ask me this stuff in real life. Perhaps even though it doesn’t fit it could be valuable to someone. (Find these types of posts under the Molly’s Picks tag).

Taco Seasoning

Something quick today, homemade taco seasoning! Over the super bowl I made some beef nachos that called for taco seasoning. I wrote it on my grocery list then scribbled it out. Why buy something if you already have the spices to make it!? If you also have these spices on hand I recommend making your own. You can control the salt level, and heat level. Plus this spice blend isn’t just for tacos. Add it to burrito meat or enchilada meat. Or just season some chicken or fish with it.

Shallot Confit

“Confit”, so French, so fancy. Or is it? Confit just means something that is cooked at a lower temperature for a longer time, usually submerged in oil or fat. These confit shallots go great with appetizers, meats, veggies even fruits. I paired one with a slice of red pear and brie cheese above.

Dying Aida Cloth

For those of you that cross stitch you’ll know how hard it is to get colored aida cloth in any size above 14. (For those of you who don’t cross stitch, aida cloth is the grid you stitch on and the higher the number the smaller the grid). I was looking for a 22 size black or navy, nearly impossible! But, but…it’s fairly easy to buy white 22 count Aida and any color of Rit dye you desire.

Sausage Spice Blends

Subs in cooking. They are your friend. I love tips or workarounds that allow you to buy the basic versatile pieces of something and assemble it into whatever you need.It’s not limited to one application.

Preparing Fresh Tomatoes for Cooking

As you may have gathered from my “scratchiest-scratch” tag, I like digging into a food project. Can I make ____? Can I make it from the most basic pieces? Not everyone has the time or desire to do that, hey- I don’t ALWAYS do that. This post might not appeal to anyone, but just in case there is someone else out there with a slowpoke garden.

Cocktail Conversions

I saw a recipe the other day that called for 2 double shots of gin and 1/2 a double shot of simple syrup... What what? Seriously though, what does that mean? Are you using a 2 ounce shot glass as a double? Or are you doubling up single shots? The first would be 4 ounces gin, 1 ounce syrup, the latter would be 6 ounces gin, 1.5 ounces syrup.