SPRING CHICKENS

While it's well into Spring, today's weather is blustery and goosebump-inducing. About a month ago I made these little guys for Easter--a holiday which, for fellow religious-inactives, serves as a welcoming celebration for the Spring Equinox. I neglected to post these until now but I find today suitable in an attempt to at least provide a hint of color on such a dismal excuse for a Spring day.

These little chick nests were made with this recipe except I opted for egg-shaped M&Ms for the nesting inhabitants. The baby chickens were found at the grocery store as a box of six for $0.99.

COCONUT GINGER SOUP

While the symptoms of spring are apparent in this wet city (birds warming up their vocals, sunbeams breaking through the cloud cover ever-so-often, a faint hint of chartreuse latching on to every living thing), our weather god realized that Seattlites wearing sunglasses in March was not acceptable and quickly put a stop to our sunny daydreams with a far more characteristic snowfall. Only a few surviving flakes made their way to the ground but the chill factor jolted everyone out of their warm weather fantasy.

What to do when the thermostat hasn't quite caught up with the temperature change? Why, eat soup of course. Coconut ginger soup did the trick and left me warm and full - which I believe is the optimal body state.

Probably the easiest thing you could ever make...

Coconut Ginger Soup

1 packet of coconut ginger soup mix
1 can of coconut milk
14 oz of vegetable broth
1/2 package of extra firm tofu (I pan-fried it but raw also works)
All the veggies your little heart desires. I opted for carrots, broccoli, water chestnuts and a little cilantro.

EGGS BENNY

Eggs Benedict was an integral part of my Valentine's Day. Every time I look at these crispy muffins with that velvety Hollandaise sauce I get hungry. I wish I could include an intricate recipe with lots of steps and necessary machinery like an immersion blender or maybe a Dutch Oven [that's a funny thought]. Instead, I'll describe something more my cooking level.

MAC'S EGGS BENNY
1. Take pre-cut English muffins out of bag.
2. Put in toaster.
3. Heat saucepan of water and plop eggs into it. Let cook for 4 minutes.
4. Heat butter and milk and add powered Hollandaise sauce packet.
5. Take English muffins out of toaster, throw eggs on, and spoon sauce on top.

Voilà! Wow, now that was hard work.

THANKS, URBAN OUTFITTERS

Last night I came across the pleasant discovery that the Urban Outfitters Blog had re-posted my Fudge Package post since I used their beautiful catalog as wrapping. Thanks UO! You can find their repost here.

FUDGE PACKAGE

I have always heard that fudge was unbelievably easy to make but this recipe was so simple that I thought I had missed some steps. I used this recipe but forwent the Christmas theme and instead sought the appropriate February propaganda of hearts and lovey dovey sentiments.




Godfrey was all in my business as I was trying to do something productive so I had to include him in the photoshoot. He was so pleased with himself when he got my attention and didn't mind that doing so entailed keeping a candy heart on his head.



After making, chilling, and decorating the fudge, each piece was placed in a tiny silver candy paper and placed inside a box ready for wrapping.



I put my old Urban Outfitters catalogs to good use and used the floral patterns and decorative images that cover the pages as wrapping paper.



The final product yields an inexpensive and heartfelt Valentine's package to send to anyone you happen to fancy.

SOUNDTRACK
Grizzly Bear Two Weeks

I'M FANCY

Last week I was given the chance to experience some of the finest dining Seattle has to offer. The ability to enjoy the Chef’s seven course tasting menu at the renowned Canlis Restaurant was only made possible via a friend who cooks at the fine establishment. Let’s just say I experienced the epitome of being “hooked up”.

After a delectable fine dining feast I was inspired to take a little extra care when cooking my own food. A colorful Mexican omelette was what surfaced from my inspiration. I am by no means a foodie but when I do take the time to cook it better be worth its weight in nutrition and look beautiful. My creation was complete with black beans, feta cheese, asparagus, sweet onions and homemade guacamole. While sadly five-star dining will not be a routine occurrence for me, I am quite content with my makeshift version of artful food.

[Even Godfrey appreciated it]

MEXICAN ASPARAGUS OMELETTE
Ingredients:
- 3 egg whites
- ¼ cup of rinsed and drained canned black beans
- ¼ cup of fat-free crumbled feta cheese
- 3-4 stems of asparagus
- ¼ sweet onion [diced]
- ½ tbs of margarine
- 1 dollop of homemade guacamole [I used this recipe with the addition of 2 tbs of guacamole seasoning mix]

1. Heat butter in medium-high skillet and add diced sweet onion. Sauté until golden brown [about 5 minutes].
2. Steam stems of asparagus in covered dish with 2 tbs of water for 2-3 minutes in microwave.
3. Pour egg whites in medium heat skillet. Let cook on one side for a few minutes then flip.
4. Add black beans, feta cheese, asparagus and sweet onion on top of one side of cooking egg whites. Fold egg over to turn into an omelette.
5. Add guacamole on the side and enjoy.

SOUNDTRACK
Flaming Lips Free Radicals