What We’re Cooking Sundays…The One About the Incredible, Edible Poached Egg

Welcome.

You’re about to enter a poached egg zone. Otherwise known as my apartment.

I’ve been out all day, getting random things for the week. A new makeup bag, candles, a luggage tag for my Nashville trip next weekend. You know, important things.

I texted A to see if she was still in the mood for our original dinner plans, which included grating four giant zucchinis, but she’s out wandering around the Upper West Side so that means I am on my own. I wasn’t going to cook anything because I thought I didn’t have any food in the house, besides those giant zucchinis, but I was wrong.

I’ve got polenta, marinated artichokes, garlic and eggs. Lots of eggs. And even with my egg white allergy, I can’t get enough of eggs so now I only buy ones that are certified to have only lived on farms where they can roam free, able to explore this great land of ours while being hand-fed organic feed and listening to the sounds of Frank Sinatra. Yes, this is how I imagine my chicken friends live.

So tonight, I bring you ‘what I’m having for lunch tomorrow’ and a ‘what we’re cooking Sunday’ because I’ve got that much energy. I feel like I need it because I’ve also got to focus on two of my hobby choices tonight: French (20 minutes of practice, courtesy of Duo Lingo) and knitting. This one is easy. I need, more than anything, to learn how to make a hat that has cat ears like Lauren Conrad and I’ve finally found the directions. Now all I need is to learn what to do next. As in, where to start. So that’s an hour of that while I wait for Girls.

Back to what’s cooking. I’ve got to eat lunch tomorrow because all of last week found me very lazy and very lazy means buying from around the campus area and while it’s a lot of deliciousness, it’s also a lot of money. Since I want to share with you what A and I are saving up for this year, I can’t eat all of my money away. Sadly.

One of my favorite things to make for lunch is a tuna, apple, dried cranberry concoction. Usually, whatever cheese I have in the house will go into the mix, so tonight we’ve got feta, and then I’ll mix it up with a little black pepper and either plain yogurt with a little lemon juice, or if I’m hoarding all of the good stuff in the fridge, I’ll add either a bit of dressing or whatever’s around. Tonight it’s a yogurt and dill mixture that A and I have been eating, almost daily, with pita. Round it off with some of the pita I just mentioned and, voila, what we’re eating Monday (that doesn’t exist, yet) is ready to go.

Since I was already standing in my kitchen (which I really would love to learn how to photograph better. Any ideas?) I decided on the polenta creation. Since I only had the pre-made polenta, I’m slicing the rounds, placing them on a cookie sheet, covered in foil and sprayed with a touch of Pam. Each round gets a little loving from fresh garlic, black salt and pepper and then we’ll roast those artichokes right along with the polenta. That takes about 20 minutes so we’ve got time to simmer a pot of water and pray that my poaching attempt works. The trick is to add a tablespoon of vinegar. Vinegar. A kitchen’s best friend.

While the water was simmering I had a little time to think about my day. I spent it with my best friend and there is really no better way to enjoy a Sunday afternoon with someone who knows you so well. I feel a little spoiled because yesterday I got to spend the day with two of my girlfriends and when you have a weekend filled with that much love and laughter, you feel like you can conquer the work week. Wait, I can conquer the work week. Word. I wish I could see all of my friends every single day. This adult stuff is for the birds sometimes.

I’ve got to go check the polenta, poach some eggs and add cheese. You have plenty of time to get up, go have a dance break or just drink a beer. Wait, I’m drinking a beer, but you can have one, too. Or drink whatever you like.

Did you dance? I did. Elie Goulding was on and we wanted to let it burn. But not like Usher.

Two poached eggs, in the books, ladies and gentleman.

They aren’t perfect, but since this is a work in progress, just like me, they are alright.

Another “What We’re Cooking Sundays” in the books. Finished. And, I dare say I have a new meal to make on nights when I have a to get in both a run and eating dinner, which can only be a good thing since hot doc says it’s time for me to lay out my marathon training plan and share it with him in two weeks.

Happy Sunday, everyone. Hope you’re eating something good tonight or at least dancing. Dancing is always a good thing.

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