“I’m turning older with my days but younger with my pen”- Rut Patel
The ticking hand doesn’t stop it’s ticking and another year is almost behind me as 35 approaches rapidly. Time is funny, it just seems to get faster and faster the older I get.
I’ve never been afraid to get older, and I’m actually kind of proud of the fact that I am now in my mid-30’s. I haven’t accomplished all that I had thought I would at this point in my life, and learning that I will never get to experience motherhood was a hard hit to take, but life rarely works out the way we expect it. I have learned how valuable and precious time is, and that’s why I try my hardest to make the most of it.
The Beauty of a Busted Fruit by Natalie Diaz
I was introduced to Natalie by a poetry group I follow on Instagram and I fell in love. Everything this woman writes is gold!
Stardust by Lang Leav
One of my favorite celebrity chefs is Sunny Anderson. Sunny reminds me a lot of myself, except I’m not quite as outgoing as she is, but she’s such a joy and a delight, and when I’m around those I feel comfortable with, I let my weirdo shine, although; I am learning to let her come out to play more and more the older I get. It’s liberating to just be myself no matter who is in the room. 🙂
Sunny’s story is quite remarkable. She got herself out of poverty, truly, I mean she was homeless sleeping on friends couches. And now that she is a well known celebrity, she still lives modestly, and I respect that. She’s surely an inspiration and a talented chef to boot!
One of my all time favorite breakfast food is Eggs Benedict, so I thought I would share Sunny’s recipe with you.
For the 1-2-3 Hollandaise Sauce:
- 1 stick unsalted butter
- 2 egg yolks
- 3 teaspoons fresh lemon juice
- 2 tablespoons olive oil or butter
- 4 thick slices Canadian bacon
- 4 jumbo eggs, poached
- 2 English muffins, halved and lightly toasted
For the sauce, in a small pot, melt the butter over medium heat. Add the yolks and lemon juice to a medium bowl and whisk together.
Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter.
Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken In a large pan on medium-high heat, add the oil.
When it begins to swirl, add the bacon. Sear until a peek beneath reveals some color and char, then flip and do the same for the other side, this should all take about 5-8 minutes. The bacon is already cooked, you’re just going for color here.
In a large pot on high heat, bring at least 4 inches of water to a boil. Lower the heat until the water is at a low simmer. Crack an egg into a small bowl. Spray a ladle with cooking spray and pour the egg into the ladle. Gently dip the ladle into the simmering water, holding it just above the level of the water so none seeps into the ladle.
Cook like this until a light film of white forms on the egg, less than 1 minute. Then, gently and slowly tilt the ladle into the water allowing the egg to follow. Dry out the ladle and repeat for the remaining 3 eggs.
Cook until all the whites are opaque and remove with a slotted spoon, patting the bottom dry on a paper towel.
Cook’s tip; If you’re making plenty, transfer to an ice bath after poaching. Then, when ready to serve, dunk them in the still simmering water for a few seconds to reheat
Place the muffins on a plate, cut-side up. Top with the seared bacon, a poached egg, a drizzle of Sunny’s 1-2-3 Hollandaise Sauce, a pinch of paprika and a sprinkle of chives.