Raspberry, Lemonade, Strawberry Popsicle!

Too much work for something too strange.

I saw a recipe today for chocolate chip cookies made from hard-boiled eggs. It immediately made the 3 cups of coffee I had just consumed travel quickly up into my mouth, as well as making me yelp loudly in my closet of an office.
Has anyone ever heard or tired such a thing?
First off, why would you go through the motions of making the hard boiled eggs just to bake them in cookies? Raw eggs bake up just fine, right?
Secondly, WHY? It's just weird. I mean, I'm cool with weird, but that's really weird.

Perhaps, this is because I am on the fence about eggs in general. I like them because I know they are a really good start to the day in regards of protein, but the taste is sometimes funky and I am not a fan of them in baked goods. They kind of remind of of wet dog.

On another note, today is 8th grade graduation at my internship. I get to sit through the 2-hour dress rehearsal in about 10 minutes. I distinctly remember my 8th grade graduation. I also remember that afterwards we went to Pronto in Royal Oak to eat!
Let's hope I do not cry. I'll miss you Rhodes School.

Saturday night with the Food Network.

Tyler Florence's Steamed Asian Greens with Honey Soy Sesame Dressing

Ingredients

• 1 1/2 pounds spinach, baby bok choy Chinese broccoli, or a combination
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds, plus more for garnish
• ~1 tsp. red chili sauce added to recipe

Directions

Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately. 

I stir-fried the greens with celery, carrots and garlic and it turned out good as well! 

 Coconut Brown Rice (from Darlene Schmidt on About.com)

• 1+1/2 cups brown jasmine or basmati rice
• 2 cups good-quality coconut milk
• 2 cups water
• 1/2 tsp. salt
• 2+1/2 Tbsp. dry shredded coconut (baking type)
• 1 Tbsp. coconut oil, or other vegetable oil

Preparation:

1. Rub the oil over the bottom of a regular-sized pot (you will also need a tight-fitting lid).
2. Add the rice, coconut milk, water, salt, and shredded coconut. Stir and set over high heat. Bring to a bubbling (but not rolling) boil.
3. Immediately reduce heat to low and cover tightly with a lid.
4. Allow to cook for 1 hour, or until the coconut-water has been absorbed by the rice.
5. When all (or nearly all) of the coconut-water is gone, turn off the heat, but leave the pot on the burner (covered). Allow the rice to sit for another 5-10 minutes, or until you're ready to eat. Your coconut rice will stay warm in this way for 1 hour or more (a great make-ahead tip if you're expecting company!).
6. Fluff the rice with chopsticks or a fork, and serve with your choice of entree(s). If desired, coconut rice can be topped with a sprinkling of toasted coconut (simply 'dry-fry' 1-2 Tbsp. shredded coconut in a dry frying pan until toasted), OR top with a sprinkling of sweetened shredded coconut ENJOY!

 YUM! =)

 

Dreamin..

Graduated.

Photo by Jacob Yeung