Sunny side up eggs are the perfect cross between a fry and a poach. If done right, the yolk is runny and the whites are firm. If done wrong, they resemble a hard scramble with unevenly distributed flavor. Yet, sunny side up eggs rarely are treated with any pizzazz. Seasoned with salt and pepper, they … Continue reading The Sunniest Eggs
As promised, I am posting several of my favorite uses for our beloved friend, pesto. Just last Sunday my mom and I broiled two pounds of tilapia (my grandma and my dad were there too...it wasn't JUST the two of use eating all that fish). We smothered it in pesto and it was delicious. We … Continue reading How to use pesto: several necessary recipes
I love pesto. I could eat it with a spoon. It works in so many things: pasta, fish, chicken, sandwiches, and dressings. It is a wonderful condiment, an amazing mixture of Parmesan, basil and walnuts. I just love it. Love it, love it, love it. Even when I was little I liked it. The green … Continue reading Basil Pesto! That magical green spread.
Thanks for joining me! My name is Maeve and I am an aspiring cafe owner and artist. I love to make things--food and craft--and the purpose of this platform is to fine tune my skills as an artist and cook while sharing with you what I make, how I make it, and what I've learned … Continue reading The Journey Begins