So if you listen to as many food-related podcasts as I do, you may have noticed that lately there has been a lot of talk about cooking (I blame Michael Pollan)- about how it’s healthier, and better for society, and connects you with your humanity, etc. Which, hello? is great, and I’ve been saying for years! Yay cooking! We love it around these parts. I also, however, like to play the role of fairy godmother of the reality check. You know and I know that we would LOVE to make from-scratch, healthful dinners EVERY SINGLE NIGHT, but we also both know that sometimes that just isn’t happening. Before you call the delivery man, or open (yet another) box of pasta, I present you for five ideas for easy, quick, no-fuss dinners. They don’t require NO cooking, but they do require MINIMAL fuss and no thought whatsoever. I usually plan to have ingredients for at least one of these in the house at any given time, to account for traffic jams, late meetings, and general exhaustion. [...]
I was raised as a breakfast eater. Every morning before school when I was a kid, I ate breakfast – occasionally cereal with milk, often toast with cheese or peanut butter to add protein. But on important mornings, when I had a biology test, a school play performance, or the SAT’s, my mom made eggs. Scrambled, fried, in omelets, hard boiled. Eggs were my breakfast of champions. That’s why when Kitchen Play and the American Egg Board asked me to participate in their SideCar event about eggs for breakfast, I jumped at the chance. The American Egg Board is also sponsoring a great contest for those of my readers who write their own food blogs – scroll to the end of the post for details. I’m writing this post and creating this recipe as part of a partnership between Kitchen Play and The American Egg Board. They have compensated me for my time and cooking expenses but my opinions and tastes are my own. I only like to write about products I wholeheartedly endorse, but eggs and I go way back. I always keep a carton of eggs in the fridge, knowing that I can whip them into a quick meal or snack at any time of day, but eggs have a special place for breakfast. [...]
I don’t really understand the marketing of Mother’s Day. I see all these floral pastel cards and delicate lacy handkerchiefs and early morning breakfast in bed and advertisements for “brunch” and “afternoon tea” with fussy hats implied. Let me set the record straight. I am a mom, and I know a lot of moms. An informal survey of what our ideal Mother’s Day would look like involves 1) sleeping in; 2) a pedicure with some celebrity gossip magazines; 3) sushi; 4) chocolate and 5) lots of wine. Maybe this holiday doesn’t sell so well on a greeting card, but it sounds pretty awesome to me. Too awesome to be an also-ran Mother’s Day. Maybe I will name it something else, like “Saturday”. And it will fall once a week. If your Mother’s Day veers towards the more traditional, or you’re trying to fill the time between pedicures, sushi and wine, try cooking brunch at home, and avoid the overpriced and overcrowded restaurant brunch options. (For more on this, see Brooke of FoodWoolf’s insider’s take on the restaurant Mother’s Day brunch. If you’re not feeling confident in your hollandaise sauce, or you’re a late sleeper yourself and don’t want a giant fuss in the morning, this is the brunch dish for you. [...]
I have vivid childhood memories of dyeing Easter Eggs. We always made my family’s traditional Craftsman flower eggs, but I also spent many a spring break waiting impatiently for the eggs to take on a deep color sitting in vats of vinegar with those little Paas tablets. Now that I am the mom, I try to recreate for the Nuni some of my own childhood joys, so I buy dozens of eggs each Easter, ripe for the decorating. What I am faced with as an adult that I didn’t realize as a carefree kid is that after the fun of the Easter Egg hunt comes a long slong of trying to use dozens of hard boiled eggs. There are only so many plain hard boiled eggs you can eat, though a dash of tabasco helps matters immensely. Likewise, egg salad, although a love of mine, can quickly grow tireseome. Enter deviled eggs. [...]
There is a phenomenon known as “breakfast for dinner” whereby seemingly normal people choose to ingest breakfast foods, namely French toast, pancakes and bacon for dinner. Why they would want to do this, I have no idea. I may have mentioned it before, but standard American breakfast foods (with the exception of toast, which may be my favorite food) are not my idea of a good time.
I can blame this particular quirk on my mother, who took a firm stand against eating sweet foods for breakfast, which led to a deprived childhood lacking in things like Cocoa Krispies, pancakes, french toast casserole, blueberry muffins and donuts eaten before noon. My mother was convinced that these foods would give me low blood sugar and lead to headaches and feeling unwell, and unfortunately, the few times she relented on this policy, she was proven correct. Now, even as an adult, I look askance at things like pancakes, and rarely eat them, so the idea of replacing a normal meal that ordinarily provides lots of not-sweet nutrition with stacks of carbs just strikes me as plain odd.
I do, however, make an exception for omelets. Maybe it’s the French in me, but I really think there’s no bad time for an omelet. They’re infinitely adaptable, are an excellent way to use whatever’s in your fridge, and go perfectly with a glass of wine. Now that is what I call dinner. [...]