Friday, November 2, 2007

procrastinating.
if you have not heard it, Raising Sand, the new alison krauss & robert plant album is sad sweetness just the way you like it!

been working on packaging our new candles. Hefty votives in Verbena and Oakmoss, these are a collaboration with our friends at Oakmont Candle Co.

Have been trying to figure out how to incorporate more bacon grease into my diet - here's my latest interpretation of bacon and eggs:

6 slices bacon fried in cast iron skillet.
remove when crisp, keep on heat
add to same skillet (leave bacon fat): hand full of chopped celery, carrots, shallots
cook 1 min, then add 1 cup of red lentils
continue to cook, stirring often for 5 min

meanwhile wash up some frisee
make a mustardy dressing (i used white balsamic, hazelnut oil, mustard and shallot)
toss with frisee

add 1 cup of water and 1/2 cup chicken broth to lentils, cover, cook on med. heat for 15 min or until lentils are soft.

chop bacon with handfull of fresh thyme or whatever is around.
poach two eggs for 4 min

scoop lentils onto salad, place eggs ontop, finish off with bacon and herbs, drizzle a bit more dressing (or just good oil) over all and eat it!

1 comment:

Susan ryhanen said...

You inspired me. I just made a late breakfast for myself by sauteing onions and tomato in the pan Pentti left bacon grease in this morning...and then deglazed the pan with a bit of Merlot left from the dinner party last night. I put some Cotswold cheese on a piece of toast, poached an egg, put that on the cheese toast and topped it all with the tomato/onion relish! Yummmm.. The secret to great poached eggs: a bit of white vinegar in the water, really FRESH eggs, and make a whirlpool in the simmering water by stirring with a spoon...then slide the egg (which you have cracked into a dish) into the whirlpool...