I'm in!

Yes, in fact, I did say that.

The move is complete and I now live in an apartment with interior walls. Bedrooms are wonderful things. Square footage is too. My new kitchen is the size of my previous bachelor pad.

It's not the ideal kitchen, particularly since it was holy fucking filthy when I got it, but it's shittonnes better than my previous one.

However, I haven't managed to go grocery shopping yet. I've been too busy cleaning my bathroom six times; it still needs 2 or 3 more. Breakfast is much easier to make than dinner. And you can eat it for dinner. No, this isn't a post about cereal.

Mushroom Omelet

What you need:

• 2 eggs
• 1 tbsp low fat milk or water
• a handfull of mushrooms
• half an onion
• some cheese
• an herb

What you gotta do:

Omelets don't have to be filled with much. Fresh things can be used, like cherry tomatoes, herbs, or avocado. Leftovers can too! Omelets are a great way to use leftover asparagus and other greens.

Me, I had mushrooms, so that's what I made.

Slice the onion and mushrooms. I sauteed mine in bacon fat over medium high heat, but butter would work too. Once the onions are nice and browned, set them aside for a bit.

Motion shot! Tough to flip veggies in a pan and take a picture at the same time.

If there are bits of caramelized stuff left in the pan, wipe them out. You want to start with a smooth, clean pan. You also want the heat just below medium, so if you just sauteed something give the pan a few minutes to cool down.

While the pan is cooling or heating, crack the eggs into a deep bowl.

Orange was not the best choice for this, but they were the bowls I'd already unpacked. Also, egg yolks should be bright orange, not pale yellow. Add the milk or water. Don't use cream or a high fat milk. The fat seems to weigh the eggs down. Weird, I know, but it does. Beat the eggs and liquid until they're nice and foamy.

Drop about half a teaspoon of butter into the pan over heat that is about 3/4 the way to medium and let it get nice and foamy too.

Slowly pour in the eggs. Gently push the eggs toward the centre of the pan and tip the pan to fill in the empty space.

When the eggs are set enough that you can't get them to run freely into the open space, spread them evenly and cover them.

Yes, I know this is not the traditional french omelet way, but I don't like to have runny egg in the middle of my omelet. Covering them cooks them.

Once they're set completely, or still slightly snotty if you prefer them that way, spread the filling on most of one side. Cheese, herbs, whatever you've got. Bacon works. Mozzarella and marinara is interesting. Mushrooms and cheddar are what I used.

Now, the flip. If you spread your filling all the way to the middle, you aren't going to get a complete fold over. But, there is a certain aesthetic appeal to having some of the filling exposed.

If you had the time and patience (and potatoes) to make hashbrowns, they make a great side. If not, refried beans work.

What's your favourite breakfast for dinner?

Hubby Likes My New Biscuit!

I have to be honest, Hubby’s never really been that thrilled with my biscuits.  Oh, they’re good enough that he doesn’t complain when I make them, but I hear the occasional, “These aren’t like the ones I grew up on.”  With that in mind, I’ve been trying to keep my eyes open for biscuit recipes that are different than the usual cut in butter, add cream and/or buttermilk.  Recently, I stumbled across exactly what I was looking for.  Ok, so I didn’t immediately realize it was what I was looking for.  In fact, when I saw 7 up in the ingredients list, I was more than a little skeptical. 

Here’s what you’ll need:

• 1 ¾ cups flour
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 2 Tablespoons butter, cold
• ½ cup sour cream
• ½ cup lemon lime soda
• ¼ cup butter, melted

Preheat your oven to 425°.  Melt ¼ cup butter and set it aside to cool.  In a mixing bowl, whisk together the dry ingredients. 

Cut your cold butter into little chunks and throw them in. 

Turn the mixer on lowish speed and mix until you have something that sort of resembles moist sand.

A pastry blender will also work fine for that, but as you know by now, I’m lazy.  Add the sour cream.  Now, ordinarily I use low fat sour cream.  For tacos or whatever, I just prefer the texture.  However, biscuits need fat, so make sure you use regular, full fat, sour cream. 

Mix that in until it’s incorporated and you have basically a crumbly mess.

Pour in the soda.  It’ll foam up quite a bit as you add it, but don’t worry. 

I know you’re questioning my sanity at this point, and perhaps you should.  But stay with me on the biscuits, you’ll be glad you did.  Stir just until it comes together into a soft, sticky dough. 

Pour your melted butter into the bottom of an 8x8 pan. 

Dust your countertop with plenty of flour.  Scoop the dough onto it, and sprinkle it with flour as well. 

Pat it into a disc about ¾ of an inch thick.  The dough is soft enough, you won’t need a rolling pin. 

Flour your cutter and push it straight down through the dough.  Gather the scraps and repeat.  You should get 9 biscuits. 

Place the cut biscuits into the pan. 

Then flip them over so both sides are liberally coated with butter.  Oh shush, they’re biscuits, not health food. 

Into the preheated oven for 15 – 20 minutes.  They should be nice and golden brown when they’re done.

You could eat them just as they are, they really are fabulous.  Crispy on the outside and soft and tender within.  We had them with sausage gravy, but honey or homemade strawberry jam are also good accompaniments. 

What childhood recipe does your hubby wish you could make?