Welcome back to Truffle Tuesday!
Day one of our diet went fine. We found ourselves wanting snacks a few times, and one bottle of wine between the two of us turned out to be a bit of a challenge. But all told, really not bad. Still looking forward to cheat day, though :D.
IAC, today I thought we’d share this absurdly easy recipe which will be the backbone of our breakfasts throughout this diet. It’s utterly delicious and I can’t imagine how much simpler a recipe can get.
Now that Passover has come and gone, I am sure a few of you have some of that pesky matzah leftover. What to do, what to do?
A recent blog post on Shami’s Gourmet expressed a strong love of eggs. To clarify, that was written by my other half. I actually hate eggs. I don’t mind them in baked goods or a tasty pisco sour, but as a rule, eggs do not pass through these lips.
Except during Passover. I will be honest, I usually do not “keep Passover” per se, but I do like a good sheet of matzah now and then. Why not? After all, it’s just a really big cracker!
So why am I now talking about eggs and matzah? Well, the “matzah brei” of course.
Welcome to what should be Freaky Spice Friday or Fine Dining Friday. The reason it isn’t is twofold:
- I was having a hard time coming up with anything to write about either topic.
- I came up with a sous vide trick I really need to share.
So ok, we’ll do something about fine dining or some spice next Friday. Today, let me begin with a little background: I love hard boiled eggs. Ever since I was a child, they’ve been high on my list of favorite foods. When I started working out seriously, I started eating two of them after my workouts for the protein. I know there is some controversy over whether or not this is a good idea, but since my cholesterol is fine, I figure it can’t hurt.. especially since I enjoy them so much.