kdr*S | 1 comment

Update: Runny Egg

Sunny Egg Update


So, I tried it and I have to say... It didnt kill me. It isnt something that I would eat often but if it shows up on my pizza again I will be okay. I tried it the traditional way and eat it with wheat toast.

Please note... I did have my normal weekend breakfast on hold in case the egg deal was a bust.

So, Hey... all you egg eaters out there... how long do you cook it? I know you cook it until the white is done but my yoke was almost cooked fully by the time that I felt comfortable to try to eat it.
kdr*S | 3 comments

Egg Dropped!!!

So, I am a self proclamed "foodie" who is scared to eat a runny egg... There I said it. When I lived in France, I remember eating at this perfect little french restaurant and I ordered a pizza (I know its lame to eat a pizza in France but it was the only thing I could pronounce at the time). Well, the first time I ordered a pizza in France it came with a WHOLE fillet of Salmon on it so I thought I would play it simple and safe and just order and plan cheese (margarita) pizza. Well, to my surprise out come my perfect french cheese pizza with a big old EGG dropped right in the middle of it... Now, you have to understand I was only 20 at the time and made a typical American (yes, I'm stereotyping) style I fussed and made the "gross out" face over dinner with my friends. I asked server to take it back and remove the egg in my most polite, broken french but the waiter didnt understand me and just wished me a Bon Appetite as he walked away... so I ate around the giggling egg that night and stored that memory in the back of my mind.
Well here we are in 2011 and I still have not concord the runny egg. So ladies and gentlemen on Saturday morning, I will be taking the big leap. I am going to have giggling egg and wheat toast for breakfast... Im scared and excited but most of all I cant wait to share the experience with you. STAY TUNED!!!

Until then... here are the top 5 ways to eat a runny egg according to thekitchn.com... and yes... one of the top 5 ways is atop a pizza! Imagine that?

1. Over Green Salad: Not only does this make a striking presentation, but once you cut into it, the yolk becomes an instant salad dressing. We love the contrast of cool, crunchy greens with warm, tender egg.

2. Over Noodles or Other Grains: This is comfort food at its best. The yolk makes a creamy sauce that coats every noodle or grain in the dish. This is great with a handful of veggies (cooked or raw), or simply on its own. Try this recipe for Sesame-Garlic Soba Noodles with Fried Egg!

3. On Pizza: All you have to do is crack a few eggs onto the top of the pizza just before it goes in the oven. By the time the crust is golden, white of the egg will be set and the centers still soft. You might have to eat this one with a knife and fork!

4. On Kale or Other Hearty Green: Bitter greens and rich egg are one of those perfect flavor combinations that has to be tasted to be believed. We especially like this with pinch of red pepper flakes or a few shakes of Tabasco sauce!

5. On Toast: Ok, this one is pretty basic, we know. But if we're desperate for dinner and nothing else comes to us, a fried egg on toast never fails to satisfy. We like it just like that, but we'll also add baked beans, a few slices of tomato, or a sprinkle of cheese if we have those around.

2008_05_13-BreakfastPIzza.jpg


Where else do you use fried eggs in your cooking?

kdr*S | 3 comments

Extra- Ordinary Birthday Cake


So, my sister and Keesha's Birthdays are coming up... and I am so excited!!! I saw this cake while blog hopping and fell in LOVE. Its so pretty and a total must have!!! Now as you all know I cant bake but I always have a blast trying.

Ingredients

Makes one 9-inch-round six-layer cake
  • Vegetable shortening
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 1/3 cups sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups milk, room temperature
  • Red, orange, yellow, green, blue, and purple gel food coloring
  • Lemony Swiss Meringue Buttercream

Directions

  1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
  3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
  4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
  5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
  6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  7. Using an offset spatula, cover cake again with remaining frosting.
From The Martha Stewart Show, April 2010


Read more at Marthastewart.com: Rainbow Cake - Martha Stewart Recipes
kdr*S | 3 comments

Blurry!!!

So, Its all a BLUR... Literally. Im so sad that we have not been the best with our winter 30 for 30 but I have honestly been only wearing my 30 pieces... I mean its the best thing ever. You don't have to think about what your gonna wear and all you have to do it remix? Game on!!! I haven't had time to take pictures every day but I miss you ladies so much.

Favorite Velvet Pink Blazer: Thrifted
Blouse: Thriftd
Jeans: Old Navy
Brown Belt: Thrifted
Shoes: Thrifted

Headed out the back door I snapped this picture...besides I have my hair... all this hair in a bun. WOWZERS!!!
kdr*S | 8 comments

TTO! (Totally Thrifted Outfit)

No, we havent turned our backs on you all. Sorry we have been so sporadic with our posts. Between being a mommy, wife and all that comes with that plus its my BIRTHDAY MONTH(me) and Deon being wife,mother(to Blanket), worker bee and school we have been the worst! Please accept our apology and we promise to do better :)

Ok so in case you havent noticed, my camera has been found. Where was it? In the pocket of a jacket that my husband rarely wears! Crazy right???? But the point is Im back in action! The 30x30 is well into its 3rd week so it would be silly to try and catch up with posts or try to shoot the photos of past outfits worn so....Im just going to post what I wear and keep it moving :)

Its 68 degrees today!!!

Skirt, Top, Blazer,Belt, Shoes and Backpack aka Diaper bag: Thrifted


kdr*S | 1 comment

Valentine's Day Meal for Two


So, Last weekend my church family had a little ladies only- how to make a romantic meal for two- and how to give the proper massage- Pre-Valentines day party at chez moi. I gave a cooking class and my girl Sonja (a professional masseuse) was there to teach use to give a proper back massage.

We had so much fun laughing and chatting that we didnt get to the massaging part (no thanks of course to our veggie champagne)... The night was so much fun, full of laughter and food... what could have been better?

Menu

Flacky Pastry Pockets
stuffed with Portabella Mushrooms, Fresh Spinach, Sun-Dried tomatos and Cheese.

Oven Roasted Asparagus Spears
topped with Hawaiian Red Sea Salt, Fresh Black Cracked Pepper and lightly tossed in a good Extra Virgin Olive Oil

Molten Chocolate Lava Cakes
a chocolate lovers dream cake topped with homemade whipped cream (some was for the cake and some was for later "wink wink")

How to Make the Flacky Pastry Pockets and Molten Chocolate Cake:

(google images)

Pillsbury Crest Rolls
Fresh Portabella Mushrooms
Fresh Spinach
Sundried Tomato sause or Fresh
Cheese- you choice... Gruyere is my suggestion
NOTE: You can add chicken or Stake to your stuffed pockets

Roll out your Crescent Rolls. Make sure they are nice a flat. Use a rolling pin or glass of needed. The rolls have pre cut edges and one of them is straight down the middle... perfect for dinner for 2
Once they are flat add your Raw but clean mushrooms, spinach, sundried tomatos and cheese. Fold this full pouch over to meet the other side and seal with your fork and a little water. For all of you real cooks out there you can add an egg wash but Pillsbury Crest Rolls will normally bake with the perfect color and crisp.

Bake for about 10-13 minutes in a 350 degree oven. Once you put your Pockets in the oven, toss in your Asperigus spears and they normally take about the same about of time.

While they are baking you can start making your Molten Chocolate Lava Cakes


  • 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 stick salted butter
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup powered sugar
  • 1 teaspoon vanilla extract
  • Large pinch of salt
  • 1 cup all-purpose flour
  • 3 tablespoons of Heavy Cream or Milk
Melt your chocolate and butter together in the microwave... it only take about 20 seconds... add more time and stir as you go.

Once its melted add your sugar (stir), flour (stir), cream (stir) eggs (stir), vanilla and salt (stir)... Now I know that it seems like there is a lot of stirring going on but its more of a blend... you dont wanna over blend your batter.

Spray your custard cups and add your batter.

By the time you have your batter mixed up its time to take out your dinner.

Place your cakes on a cookie sheet and back for 8-10 minutes. When you check them, they should be cake like on the outside and bouncy feeling on the inside.

Making homemade whipped cream is the easiest/fanciest thing ever.
Add Heavy Cream to a Cold dish, about a 3 tablespoons of powered sugar and mix with a blender until you see your soft peaks form... dont blend to long... if so you will make butter. (I know that from experience)

Thank you ladies for coming over... I hope that you all enjoy these recipes and enjoy a very happy and romantic Valentines Day with your love.

SN: Please forgive me for not taking any good pics of my own... we were so busy taking and laughing that eating was first on my mind and taking pictures was second... unfortunately it was to late to get a good shoot that wasnt half eaten.

kdr*S | 3 comments

30 for 30


So, I guess you can say we needed a blog break... I didnt mean for it to be so long though... gosh guys we're sorry... BUT you know what time it is??? Time for Kendi's 30 for 30 Winter Challenge. Even though I am just now posting I have been ready and wearing my clothes since Feb 2. I hate saying the word slacker but that is the only word to describe my behavior

Even though we are participating in the 30 for 30 challenge we have added a little twist. Since we are such major thriftiers each day at least 80% to 100% of our outfits will be thrifted.
YEP!!! You heard me right... This is going to be fun.

PS: Kesha has misplaced her camera but as soon as she is able to locate it she will be springing back into action.
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