My blogging friend, Viveka of My Guilty Pleasures from Sweden, posted this video yesterday.
I particularly like the Ikea reference.
We seem to be in for it lately, yesterday I wrote about my recliner breaking and today my toaster oven went kaput. I am assuming the third thing was the car problem we had earlier this year. I have now discovered my chair is actually a Lazyboy which means I may be able to get service from them. It's not under warranty or anything and I bought it second hand, but no wonder it is so very comfortable. As for the toaster oven, I found one on sale at our local Canadian Tire store. It is a Black and Decker which is the make I have always had for my toaster ovens only this one is also a convection oven. I wasn't too sure what that meant until I read the booklet. They describe it as a '6 slice', of what, mini bread? However, fine for what we want. There are a few improvements from our last one though, not least of which is a crumb tray. It was always a pain in the butt to clean the bottom inside.
Bowling was OK yesterday but the place was so very noisy. Packed too. The Tuesday League is a big one plus all 12 lanes were filled by someone. I don't know if they had anyone downstairs as well. I gather their family day was a pretty busy one, the senior owner joked about needing a Brinks truck to go to the bank. I offered to do the job, but he didn't take me up on it. Hopefully Thursday won't be so noisy.
I love oatmeal for breakfast and I would love to try this recipe but I know Matt wouldn't eat it and I can't see any way to cut it by half successfully unless the calories went sky high. However..... I will certainly have to think about it.
Grilled Avocado and Chili-Spiced Egg Overnight Oats
A grilled avocado elevates this flavorful overnight oats bowl with its charred flesh and cool, creamy interior. Crowned with a 6-minute egg and garnished with spicy chili flakes, this savory breakfast will
keep you satisfied 'til lunchtime.
Cooking spray
1/2 ripe avocado
Basic Overnight Oats
1 room temperature egg
1/8 tsp kosher salt
1/4 tsp crushed red pepper flakes (optional)
1/2 chili pepper, sliced thin
1/2 tsp sesame seeds (optional)
1 tsp extra-virgin olive oil
1. Heat a grill-pan over medium-high. Generously coat pan and avocado with cooking spray. Place avocado on grill pan, flesh-side down, and cook 4-5 minutes, rotating once halfway through, until deep char marks appear. Remove skin and slice in half, either crosswise or lengthwise. Place one half on top of each bowl of oats.
2. Bring 2 quarts water to a boil in a medium saucepan over medium-high. Gently place egg in water and cook 6 minutes. Remove with a slotted spoon and place in a bowl of cold water. Let stand 2 minutes. Remove shells gently and slice in half. Sprinkle evenly with salt and crushed red pepper flakes. Place one half inside or on top of each piece of grilled avocado.
3. Divide chili pepper slices and sesame seeds evenly among each bowl. Drizzle ½ teaspoon olive oil over each bowl of oats.
Servings: 2
Author: Jamie Vespa
Source: Cooking Light
Have a great day
I particularly like the Ikea reference.
Bowling was OK yesterday but the place was so very noisy. Packed too. The Tuesday League is a big one plus all 12 lanes were filled by someone. I don't know if they had anyone downstairs as well. I gather their family day was a pretty busy one, the senior owner joked about needing a Brinks truck to go to the bank. I offered to do the job, but he didn't take me up on it. Hopefully Thursday won't be so noisy.
I love oatmeal for breakfast and I would love to try this recipe but I know Matt wouldn't eat it and I can't see any way to cut it by half successfully unless the calories went sky high. However..... I will certainly have to think about it.
Grilled Avocado and Chili-Spiced Egg Overnight Oats
A grilled avocado elevates this flavorful overnight oats bowl with its charred flesh and cool, creamy interior. Crowned with a 6-minute egg and garnished with spicy chili flakes, this savory breakfast will
Cooking spray
1/2 ripe avocado
Basic Overnight Oats
1 room temperature egg
1/8 tsp kosher salt
1/4 tsp crushed red pepper flakes (optional)
1/2 chili pepper, sliced thin
1/2 tsp sesame seeds (optional)
1 tsp extra-virgin olive oil
1. Heat a grill-pan over medium-high. Generously coat pan and avocado with cooking spray. Place avocado on grill pan, flesh-side down, and cook 4-5 minutes, rotating once halfway through, until deep char marks appear. Remove skin and slice in half, either crosswise or lengthwise. Place one half on top of each bowl of oats.
2. Bring 2 quarts water to a boil in a medium saucepan over medium-high. Gently place egg in water and cook 6 minutes. Remove with a slotted spoon and place in a bowl of cold water. Let stand 2 minutes. Remove shells gently and slice in half. Sprinkle evenly with salt and crushed red pepper flakes. Place one half inside or on top of each piece of grilled avocado.
3. Divide chili pepper slices and sesame seeds evenly among each bowl. Drizzle ½ teaspoon olive oil over each bowl of oats.
Servings: 2
Author: Jamie Vespa
Source: Cooking Light
Have a great day
