Many thanks to everyone for their kind and supportive comments yesterday, especially from the experienced yoginis who reassured me that all is not lost. You’re all right, I know I’ll get back in my yoga groove one day soon, and my muscles won’t forget what to do. Also, Gaby suggested I try yogic breathing and relaxation exercises every morning. Hello, that totally counts as yoga, and instead of feeling sorry for myself every morning, I think I will start my day off with some Pranayama Breathing (sent from Averie – thanks A!) as I know that will help me feel more centered throughout my day. So, thanks again my friends – you all made me feel so much better!
Look, I made Eggs Benedict for breakfast. Traditional Eggs Benedict consists of a buttered English muffin topped with Canadian style bacon, a poached egg, and Hollandaise Sauce. Since I’m obsessed with the egg/hummus/mustard combo (thank you Katie), I present to you Eggs Benedict, HEAB style…
I toasted an Ezekiel English muffin and topped each half with a poached egg and skipped the bacon. I don’t really “poach” my eggs. That requires cooking them in boiling water or something. I simply cook mine in a covered skillet for about 3 and 1/2 minutes over medium heat. They look “poached”, and the center is left just slightly runny. Perfect. For my Hollandaise Sauce, I combined 1 heaping spoonful of hummus with a TBSP of nutritional yeast, a big squirt of Beaver’s Sweet Hot mustard and a little water to thin. After topping the dish off with some freshly ground pepper, I practically licked the plate clean. OK, so I licked…couldn’t let any of that sauce go to waste.
Do you make fancy dishes? I may be many things, but Julia Child I am not. Recipes stay pretty simple in my kitchen, and it usually involves me throwing random things into a stir-fry or crock-pot. What’s the most complicated recipe you’ve ever prepared? For me, I think it was a roasted pork tenderloin with fennel and dried figs…and totally worth the effort! Mmmm, that was good.