Category: Food & Drink

Born to retire

Well, it isn’t Rambling Thursday, but I guess I’ll ramble a bit anyway. The photos should give you a hint. We’ve both been baking. More on that in a few.

NY Times Subscription

First, I finally subscribed to the The New York Times online. There’s a deep discount right now – $4 a month for a year. Then it goes up to $15 a month. I made a note in my calendar for next year, so I either cancel or re-subscribe, but the price doesn’t shock me.

I made kind of a mess of this whole thing. I used to subscribe and then canceled in a cost-cutting move. I started using the free access code I shared earlier. Then I got seduced by the puzzles and subscribed to the puzzles only. But then I got booted out of the free code offer, since they now considered me a subscriber.

In the end, it’s all good. As a journalism major and concerned clinically depressed citizen, I appreciate the work they do, and I know it doesn’t come free. I also like the The Washington Post, and both newspapers are doing a good job keeping tabs on Trump.

By the way, I’m not really clinically depressed. I have PTSD … Post Trump Stress Disorder.

Island of the Sea Women

I finished Island of the Sea Women by Lisa See. It’s about the friendship between two women who live on Jeju Island in Korea, where historically women were the breadwinners free diving for urchin, octopus and other treasures. The book starts just before World War II and finishes up in modern times. The story is compelling, and I learned a lot about Korean history, which is quite tragic. Of course, I cried at the end.

Two of my other favorites by Lisa See are The Tea Girl of Hummingbird Lane and Snow Flower and the Secret Fan.

Throwing money at the plumber

The toilets were installed today, and they look great! The cost was almost as much as the toilets themselves, but this was money spent in the interest of relationship preservation. Dale and Donna installing toilets together? Nothing good can come of that.

I did a pre-clean so the plumber wouldn’t be grossed out. The toilets are Dale’s job, and let’s just say he needs a performance improvement plan. He doesn’t scrub under the rim. Or if he does, it’s a minimal effort at best. Since we have brand-new toilets, I asked him to take more care when he cleans, and he did not appreciate my developmental feedback.

This seemed like a good opportunity to buy new toilet bowl brushes, and I learned something new on Wirecutter. You’re supposed to replace them every few months. I went with their recommendation, the Oxo Good Grips Compact Toilet Brush and Canister. One for each bathroom, so Dale doesn’t drip stuff all over as he is wont to do.

The brush heads are replaceable. I replace our toothbrush heads quarterly, so I guess I’ll replace the toilet bowl brushes at the same time. That should be plenty. I mean, previously it was every five or 10 years or maybe never, so anything is an improvement.

Baking

I made raspberry scones from the blueberry scone recipe at Retired Introvert. They look yummy, although I was probably a little over-zealous with the raspberries. Something about a single cup. So sad and tiny. Clearly, the raspberries needed more raspberries for company.

The blueberry scones I made earlier went into the freezer, and it was so nice to have those little goodies at hand. One minute in the microwave at 50 percent power and they were perfect! We gobbled those up, so I thought I’d try raspberry … Dale’s favorite. What is it they used to say at work? Three positives to a negative when giving feedback? Maybe the scones will get his scrubber moving.

Dale made rosemary olive bread, which was out of this world delicious. A big rise made it perfect for the sandwiches we made with leftover grilled lamb, goat cheese and arugula tossed lightly with olive oil and balsamic vinegar.

Oysters

Our oyster lunch last week was profoundly disappointing. The oysters hadn’t gone bad or anything, but they didn’t taste fresh from the sea. And the shucker basically destroyed them. The Bloodies were pretty good, so there was that. To recover, we decided to do an overnight trip to Tomales Bay, where the oysters are splendid. That’s next week, and we’re excited.

Labor Day

I guess this weekend is Labor Day. It’s hard to keep track when every day is a vacation! I am so happy I don’t have to mess with a job anymore. And I’m still in shock we pulled it off financially. Although I was quite dedicated and had a good career, I don’t think I was born to work.

Reading, writing, golf, hiking, cooking, taking care of our nest … I spend most of my time these days focusing on simple pleasures.

Maybe born to retire?

Savoring your food

A fellow I met on the golf course yesterday asked me what I do besides play golf. Of course, I have a big list, but I didn’t feel like getting into it. I said, well, I cook, read, swim. He said, “You obviously don’t eat much.”

The day before, my neighbor asked what I did for a living prior to retirement, and she was surprised I wasn’t an engineer. She said, “You’re tall and skinny.” Like that’s a prerequisite for any kind of job, let alone engineer. I’m pretty sure engineers have to do math, so that ruins my chances.

A communications major is God’s way of saying geometry isn’t for everyone.

I guess people assume skinny is a compliment, and anyone anywhere saying anything nice … I’ll take it, but I find it odd near-strangers think it’s OK to comment on my body. I don’t believe anyone would say, “You’re short and fat, so I thought you were an engineer.” Or, “You like to cook? No wonder you’re so fat.”

Anyway, I’m not complaining. It just surprises me. This happens to be what my body looks like at this point in my life. I don’t diet or do anything special, which is also surprising, since I was a thin child who packed a bunch of pounds in high school. Weight gain led to depression and probably an eating disorder.

Although I tried every fad diet on the planet, I finally lost the weight for good in my early 20s, when I started cooking, eating quality food and exercising. I’ve maintained a healthy weight since. Still, body issues are not easily dismissed. If someone asked all the fat girls to take a giant step forward, I’d probably jump in line.

I love food, and I love my body. I’m a scarred-up mess from two bouts of cancer, but I view them as survival badges. And I especially love that food is not my enemy. I know there are people with serious food allergies and sensitivities, but I personally am tired of all the gluten-free hoopla. I do not believe any real food should be demonized.

As for me? I’d like extra gluten, please.

I’ll eat just about anything, but I try to make smart choices. I don’t waste calories on stupid food. If it’s decadent, it had better be good. For example, I would never buy a packaged scone, but making them from scratch? I’m in!

Linda at Retired Introvert is a fellow retiree who likes to cook. She shares lots of great recipes, including these lemon blueberry scones. I made the scones yesterday, and we had them for breakfast this morning. Presentation is part of the dining experience, so I dragged out this Franciscan Desert Rose plate from the cupboard. There’s just one – I like to buy remnants at discount stores. We call them the designer plates.

The scones were delicious! I ate two, which I normally don’t do, but they were scrumptious. I tried to savor the experience and eat the scones slowly to appreciate the textures and flavors – making sure to alternate with little sips of coffee that added to the complexity. The lemon glaze is like nectar – sweet but tart from freshly squeezed juice.

Food is one of life’s greatest pleasures. When I struggled with my weight in high school, I ate for emotional reasons. I really didn’t care what I put in my mouth, as long as I was poking something down. Thankfully, that time is gone. Savoring the best of what our planet offers is a true delight, and it’s my contention the more you focus on the food itself, the better off you’ll be.

Thank you, Linda, for the inspiration!

Five essential cheeses

My second summer of retirement, and it has been fantastic so far. I’m playing a lot of golf, swimming and eating exceptionally well. Spending a lot of time thinking about cheese. Dale said I was wasting too many brain cells on it, but it’s better than thinking about work or Trump chumming it up with Putin, laughing about election interference.

To be fair, I asked Dale today to confirm the next election is in 2020. Is it really that far away? I mean, we have to listen to all these Democrats until then?

Cheese is way more fun.

So, here’s how I’ve been squandering my time. What if you had to make a list? Only 10 kinds of cheese for the rest of your life. Oh, but that’s too easy. What about only three? That’s also easy, because you have to pick the best of the best. Your go-to cheese. You might not pick one of the most delicious but less versatile cheeses.

I settled on five … you only get to eat five different kinds of cheese. You’re on a desert island, and this is all you get. Of course, you would have full cooking privileges on this island.

You have to think about how you use cheese and how you eat cheese and what’s most important as you whittle down the list. Five gives you a place for the standards yet room for indulgences. Still, as a cheese lover, it’s very difficult. Not difficult as in working for living but a challenge nonetheless.

After much deliberation, here’s my list … in order:

  1. Sharp Cheddar
  2. Whole Milk Mozzarella
  3. Parmigiano Reggiano
  4. Feta
  5. Muenster

The Sophie’s Choice of cheese. The runners up for me included Manchego, Queso Fresco, Pecorino Romano, Havarti, Gorgonzola, Gruyere, Camembert, Chevre and Jalapeno Jack. I’m sorry, cheese, if I left you off. You know I love you all. Even Cheez Whiz has a special place in my heart … but only from a jar, never a can. And only at dusk.

I know there are people who are not into cheese. We, on the other hand, have a drawer in the refrigerator dedicated to cheese. But we also have a tortilla drawer, so that says a lot about us.

What’s your list of five cheeses? That’s all you get. For the rest of your life. In order, please. Additional cheese talk is always welcome.

Summertime and the preserved radish is jumping

Maybe this post should be titled, “How I spent my summer vacation.” But preserved radish is on my mind.

I’ve been watching the Deadwood series free on Amazon Prime. I loved it, but the series ended abruptly, leaving me between books and stuck with a lackluster watchlist. I settled on the old Rodgers and Hammerstein musical, Flower Drum Song. I was astonished to discover I knew most of the songs.

old Movies

The movie is dated, and I suspect the Asian community would find it a stereotypical caricature at best. I originally thought it was an all-Asian cast, but I recognized Madame Liang as the same person who played Bloody Mary in South Pacific. Turns out she was African-American. The music and dancing was a great escape that kept me from brooding about the state of the nation as I drifted off to sleep thanking God I am not Trump’s type.

art

My art endeavors have taken a back seat since we transitioned to summer. I’ve been spending more time golfing and swimming. Maybe art will be a seasonal thing for me? Dale always said I needed a winter sport to get through the dark, cold and wet months. As if making pot pie is not a sport.

reading

In theory, I’m reading a history of the California Gold Rush, but I’ve had to accept a harsh truth. I prefer historical fiction. I’m not proud, but there you have it. I like rollicking stories loosely based on fact, which should put me in good stead with the current administration.

golf

Golf is my little crack cocaine of hobbies. Although I am in a women’s golf group, it’s quite regimented, and I’ve discovered I often prefer going out by myself. It feels more like an adventure. Like, ooh, look at me, I’m exploring this lush landscaped universe with strangers and a ball – who knows what will happen? As opposed to, “Ladies, there is an 8 a.m. shotgun start, and all players will be in place at that time.” Way to spoil a party.

cooking

Meanwhile, I’m thinking about food. We both love to eat, but more importantly, we both love to cook, which is a great retirement hobby. You have time to explore recipes and shop for ingredients. You can squander an afternoon making an obscure dish from your travels. You will likely eat well, save money and improve your health.

After enjoying a particular food in the U.S. or overseas, Dale and I often figure out a way to make the recipe at home. Among successes that regularly appear on our table are schnitzel from Germany, stacked enchiladas from New Mexico and Greek salad from Crete.

The Greek salad we enjoyed in Crete is different than what you might typically get in a restaurant. You need summer tomatoes, which we have yet to see this year. Do you have any yet? Soon, I believe. When they come on, we will be ready. Tomato sandwiches! Tomato pie!

As for the salad, coarsely chop tomatoes, cucumber and onion and arrange on a plate. Top it with a hunk of feta cheese, sprinkle with oregano and garnish with Kalamata olives. Serve olive oil and red wine vinegar on the side so everyone pours their own over the salad. Don’t forget crusty homemade bread for dipping.

I’m gearing up for a couple of dishes that are on the waiting list to try. One would be Shrimp & Grits and the other is Pad Thai. I bought stone-ground grits and made jalapeno cheese grits as a trial run – figuring why waste shrimp until I know what I am doing? Good thing, because my grits were too thin. Grits, damn you, life was easier when I thought you were cream of wheat.

The Pad Thai is a new recipe from the Washington Post. I ventured off to the exotic food store for ingredients we didn’t already have. For us, that store would be 99 Ranch Market, which is truly amazing. It’s like a Viewer’s Choice Chopped basket gone wild.

I visited 99 Ranch on Sunday. I’m still in the hunting and gathering stage for Pad Thai, so I didn’t buy any fresh ingredients for the dish. My list included:

  • Rice noodles
  • Palm sugar
  • Dried shrimp
  • Sweet preserved radish
  • Tamarind concentrate

The only thing I couldn’t find is sweet preserved radish. I could make the recipe without it, but what fun is that? I spent forever in the store looking for the radish. Dale, proud Luddite, even charged up his phone to see if I would call home … that’s how long I was gone. I came up empty-handed.

Easy solution. When I got home, I ordered it from Amazon. It should get here today.

How’s your summer going?

Happy Mother’s Day

Happy Mother’s Day to all the moms out there! I hope you have a lovely day.

I’m a kitty mommy to Riley, and I’m pretty sure he wanted us to celebrate with our “Triple B” breakfast … biscuits, bacon and bloodies. I whip up the drinks, while Dale cooks the bacon and makes the biscuits from scratch.

Pro tip: Dip the rim of your glass in lemon or lime juice, and then coat it with a mixture of kosher salt and Old Bay Seasoning.

I use the salty coating as a rub for my celery. Dale just licks the glass. Riley wanders around looking for butter.

Artichokes & easy homemade mayo

Preparing and enjoying delicious food is probably our number one priority in life. We’re both retired, we’re both avid cooks and we both have hearty appetites. Damn, we eat well. The biggest disappointments usually involve restaurants!

The artichokes were in abundance at the farmers market this morning. We brought home these big boys for dinner tonight. I trimmed them up, doused with lemon juice and steamed the artichokes upside down for about 35 minutes. When they are cool, I’ll pry apart that middle section and scoop out the choke (the inedible part).

UPDATE: For such large artichokes, 35 minutes wasn’t enough time. They were delicious but slightly under. Next time I’ll cook them for 45 minutes or try the Instant Pot.

If you are unfamiliar with artichokes, you pull off a leaf and scrape the “meat” off with your teeth. When all the leaves are gone, you’re left with the heart, which is a disc-shaped bit of artichoke flesh that might be the best part.

Most of us like to dip the leaves and the heart in some sort of sauce. We like homemade mayonnaise. I’ve been making mayonnaise for years with many failures. It seems like the whisk of the food processor isn’t wide enough to fully emulsify the ingredients. I annotated the recipe below after one miserable experience.

Enter one of our favorite food guys, Kenji. I’ve adapted his recipe just a smidgen, and it’s amazing. So easy. But as always, you need the right tool, which in this case is an immersion blender that comes with its own blending cup. I suppose there are other ways to do it, but the blender head needs to fit snugly in the cup.

A big artichoke is filling enough to spoil dinner, but light enough I still want more. This is kind of decadent, but Dale is making shrimp cocktails to go with! Maybe some wine? I usually pick out the wine. With apologies to Tolkien, Dale started calling me the Silmarillion because we can never pronounce Sommelier.

A white or dry rosé? I’m just a Silmarillion with no real wine expertise. I make it up as I go.

Easy Mayonnaise

Homemade mayonnaise is an unparalleled treat. This is the easiest way to make it that I know of. It’s hard to mess it up. You will need an immersion blender with the blending cup that comes with it. I’ve adapted this recipe from Two-Minute Mayonnaise by J. Kenji Lopez-Alt at Serious Eats.
Print Recipe Pin Recipe

Ingredients
  

  • 1 Whole Egg
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tsp Dijon Mustard
  • 1 Clove Garlic (Minced)
  • 1/2-1 Cup Vegetable Oil
  • 1/3-1/2 Cup Olive Oil
  • Kosher Salt

Instructions
 

  • Put the egg, lemon juice and mustard in the bottom of the blending cup. Add the garlic (optional) and pour the oil on top. Let it sit for 15 seconds or so. 
  • Using the attachment with the mixing blade (not the whisk), place the head of the immersion blender at the bottom of the cup. Turn the speed on high. Do not pulse or move the head. As the mayonnaise forms, slowly tilt and lift the head of the immersion blender until all the oil is emulsified. 
  • If you want basic mayonnaise, use one full cup of the vegetable oil. Add salt to taste, and you're done. You can do the same with all olive oil, although some people find it bitter.
    If you want to experiment with a stronger flavor, you can mix oils to your taste and make the mayonnaise per the instructions.
    If you are worried about bitterness, make the mayonnaise using 1/2 cup of vegetable oil and transfer the emulsified mayonnaise to a bowl. Slowly whisk in 1/3 to 1/2 cup of olive oil. Go slow and stop when you like the taste. Add salt to taste.
  • Store in a sealed container in the refrigerator for up to two weeks.

The purpose of ripe strawberries

The strawberries are finally here! I’m such a fruit snob and always struggle with what fruits to eat over the winter months. While there are plenty of choices, this year I ate frozen blueberries with my homemade granola and yogurt. The berries were delicious and predictable. Oh, the disappointment of unripe fruit.

To keep strawberries fresh, I learned a little trick from a vendor at the farmers market. Line a rectangular tub with a paper towel. Lay the unwashed strawberries in a single layer over the bottom and cover with another paper towel. Store in the fruit/vegetable bin in the refrigerator. Mine last the entire week.

The joy of ripe strawberries! Such a simple pleasure, but lately I’ve come to believe that’s what it’s all about. Advice columnist Carolyn Hax recently wrote a column about purpose, suggesting it’s OK to not have one. She talks about the pleasure of coffee and the satisfaction of completing a chore.

These are tiny pleasures. Connecting one to another to another across a day might not feel grandly productive, but the constellation it creates is pleasant enough to behold.

I’ve been slouching toward purposelessness since I retired, but sometimes I’ve wondered whether I was moving in the right direction. Realizing others are seeking the same path helped validate my own experiences. Such a relief to realize we don’t have to beat ourselves up forever.

My purposeless life is brimming with pleasurable hobbies and satisfying activities. I made a list, which is in no particular order because that would be too purposeful.

  • Golf – Practice & Play
  • Cook
  • Arts & Crafts
  • Walk & Lift Weights
  • Read
  • Write
  • Yard work
  • Housework
  • Home Maintenance & Repair

I estimated the number of hours a week ideally dedicated to these activities. It added up to exactly 40! So there you have it. Being purposeless is a full-time job.

A cookie to kill for?

Although I have occasional sugar indulgences, I actually don’t eat many sweets and mostly stick to savory dishes in the kitchen. However, Dale was craving these cookies, so what’s a girl to do?

We watch a lot of cooking shows on TV, and you often hear people say, “It’s to die for.” Dale says you shouldn’t have to die for good food. Better to say, “It’s to kill for.” Although neither one of us is a killer, these cookies might inspire greedy but non-violent behavior.

What I love about these cookies is they are so pure. I think of them as the health food of cookies. No flour, no oil, no butter. Mostly just chocolate, nuts, egg whites and sugar. The egg whites form a slightly crispy crust, and the inside is deliciously gooey.

You can use plain old Hershey’s Cocoa, which is perfectly yummy, but I like to mix it about half and half with cacao powder. I think it makes for a richer tasting cookie. The original recipe calls for crushing the chocolate much as you would the walnuts, but I have had no luck at all in the chocolate chopping department. Whole chips work fine.

I tell friends who crave sweets to always go for the absolute best. Don’t eat chocolate pudding from the cafeteria (I’m talking to you, Monica) or some stupid cookie from a package. Focus on eating the real deal, and usually the real deal is hard to find or hard to make, so you don’t have it as often and you end up appreciating it more.

This advice applies to a lot of foods, including french fries. Make them from scratch, and you won’t get fat eating french fries. Which reminds me of Dale’s secret fantasy. No, nothing like that. If he had an unlimited supply of money, he would have an outdoor deep fryer and a cleaning service to keep the oil fresh. That’s my guy!

This recipe is inspired by the original from Jacque Torres. A special thanks to Linda at Retired Introvert, who turned me onto this recipe plug-in.

Chocolate Chip Walnut Cookies

Inspired by the original recipe from Jacque Torres, these cookies have no flour or oil but plenty of pure chocolaty nutty goodness.
Print Recipe

Ingredients
  

  • 1 1/3 cups Cocoa Powder I like to mix regular cocoa powder with cacao powder about half and half.
  • 4 1/4 cups Powdered Sugar
  • 1 1/3 cups Dark Chocolate Chips I like Guittard Extra Dark Chocolate Baking Chips (63% cacao)
  • 1 cup Walnuts
  • 1/2 tsp Salt
  • 1 tsp Vanilla Extract
  • 5 Egg Whites Use large eggs NOT extra large or jumbo.

Instructions
 

  • Preheat the oven to 350 degrees F. Spray a cookie sheet with cooking spray. Place a sheet of parchment paper on top and spray again with cooking spray. 
  • Put walnuts in a sealed plastic bag and roll with a rolling pin until crumbs. Set aside.
  • In a large bowl, whisk together the Cocoa Powder, Powdered Sugar and Salt until there are no lumps. Switch to a wooden spoon, and stir in Egg Whites, Vanilla, Chocolate Chips and Walnuts. Mix until combined. The dough is very stiff.
  • Use an ice cream scoop to scoop dough and drop onto the prepared cookie sheets. Bake for 12 minutes. Cool the cookies completely on the cookie sheet. 
  • Store in the refrigerator.
Keyword chocolate chip, cookies

Diversifying your portfolio of fun

Following my fall from last week, the good news is my chin looks fabulous (if chins ever look fabulous). The stitches are out, and it’s almost healed. Doesn’t look like I will have a scar. The bad news is a few ribs took some of the impact, so I’m not able to play golf. I am grateful nonetheless. In the grand scheme of things, this is a tiny nuisance.

It rained today, and for some reason, if I can’t play golf, I’m always happier if no one is playing golf.

From the outset, one of my retirement strategies was to balance my activities and focus on building both physical and intellectual reserves. Think of it as diversifying your portfolio, except this is about fun not money. Not that money can’t be fun.

Reading, writing, cooking and artistic pursuits counterbalance golf and other outdoor fun. I figured at some point I would be reminded you can’t have it all. Being down for the count after my accident seems to validate my strategy. I’m annoyed I can’t play golf, but I have plenty to keep me amused at home.

I made a batch of no-knead bread. I’ve been experimenting with the technique, and I love it! The dough rises for at least 18 hours. We keep our home pretty cool, so it has taken more like 24 for mine. I noticed today’s batch had a better rise, as it has gotten a bit warmer. To get me started, I got Jim Lahey’s book from the library.

The book is great, but I probably won’t buy it. I’ve made it a few times now, and there are tons of free recipes for no-knead bread on the Internet, so I think I’ll make do with what I have. One more cookbook might make our whole house implode, and no one wants that.

The rest of the afternoon I hung out in the garage making coasters and listening to Amy Winehouse. The garage is exactly the same as the shower … I sound just like her. A super-pleasant afternoon.

As for the coasters, I have no idea what I am going to do with them. Some will be gifts. I just keep making them. The process relaxes me, and I feel happy as I’m out there puttering away.

I’m currently on a drink theme. They are coasters, right? I’m giving myself permission to go with whatever my brain comes up with. I’m not allowing that nasty bitch masquerading as my inner voice to stop me with her harsh criticism. My current approach is fake Shakespearean advice. I uploaded two new ones to the gallery:

  • Quench thy thirst with a pure and earnest alchemy of barley, hops, water, and yeast.
  • Behold the gift of fermentation, and seek ye the merry pleasure of beer, wine, and cheese.

A note for word nerds. Over the course of my entire career in corporate communications, we used the AP Style guide for grammar and punctuation. I adopted AP Style for my personal use, because I figured at least I’d be consistent. Even personal emails, letters to my mother. It’s a sickness.

In AP Style, one does not use the Oxford comma. That’s the last comma in a series such as beer, wine, and cheese. You will notice I used the Oxford comma. A hundred little communicators just dropped over. I decided the Oxford fit better with this style. So, guess what, AP Style? I’m over you.

One last punctuation nit. This is how I’m wired. There’s a comma after fermentation in the sentence above, “Behold the gift of fermentation, and seek ye the merry pleasure of beer, wine, and cheese.” That’s because they are independent clauses. The two parts can stand on their own, so they should be separated with a comma.

I forgot to add the comma when I made the tile. I know, big deal, but I do plan to fix it next time around. I guess that means I still have a ways to go when it comes to balance, but you know, baby steps.

The egg and I and early death

Dale and I want to live long and healthy lives, but we’re not obsessed with every study or every trend that purports to buy us more time. At some point, you just have to tune out the noise and go about your business.

However, this week’s headline about eggs got my attention. I remember when eggs were on the naughty list. Now they’re good again, but I was skimming the news and read eating more than three eggs per week increases your risk of heart disease and early death.

I was devastated, because I eat about three eggs a week, not realizing, of course, the clause about early death. I’m no stable genius, but I’m proud of my adult-like response.

Fuck it, I’m eating eggs.

I mentioned the sad egg news to Dale, and he said no! It was three eggs per day. Surely, he was wrong, but it turns out he was right. I misread the headline. I would never eat three eggs a day, unless it was a cheesy three-egg omelet, and I had no free will.

So, yes, eggs are still on the menu. I sometimes eat a fried egg on toast with just a smidgen of butter for breakfast, but I do fry the egg without fat in a non-stick pan. Soft-boiled eggs are a tasty alternative with the potential for cute accessories – special cups, plates, spoons, snippers and even cozies to keep them warm! It’s like a cult.

As for evening, I might make a spinach souffle or omelet. My sister taught me to make fluffy omelets in high school. For years, omelets and tacos were the only two things I knew how to make … limiting for sure, but at least I chose well. Regrettably, those were days when I knew not of what I ate, and I recall putting chopped Vienna Sausages in my omelet.

But onto better times! Behold, Spaghetti Carbonara, where raw eggs mix with Parmesan cheese and Pancetta and cook with the heat of the pasta. Another favorite is Caesar Salad. I make the dressing with a 1-minute egg, olive oil, lemon, garlic and anchovies.

One of our favorite egg dishes is something I made up. I actually have several recipes in the category of Made-Up Mexican. We call this one Huevos Dineros. I know the translation is wrong, dinero means money not dinner, but it just sounds funny to me. It’s a heartier dish than the Huevos Rancheros I make for weekend brunch.

For Huevos Dineros, I fry corn tortillas in vegetable oil until crisp. Two each, slightly overlapping on a sheet pan or other broiler-friendly dish. Top with homemade red chile sauce or canned enchilada sauce that has been warmed and doctored up with cumin, cayenne and whatever else suits your fancy.

Gently slide a lightly fried egg on top of each serving and cover with grated cheddar cheese. Broil until the cheese is bubbly. Use a spatula to transfer each serving onto a plate and add shredded iceberg lettuce, chopped tomato, maybe a few radishes and perfect slices of ripe avocado. Don’t forget a dollop of sour cream. Serve with salsa on the side.

You can always make it with two eggs each if you are all ungry like.

How do you like your eggs?