Bacon, Egg, and Toast Cups by Martha Stewart

Yesterday was……interesting. You know those days when multiple things go wrong, and you can’t wait to go to bed and be able to start fresh? It wasn’t bad, but it wasn’t great either?

I used to love this children’s book! Alexander and the Terrible, No good, Very Bad Day. So cute!

That’s exactly what I experienced, and I was so happy to sleep it off, Burlesquers. (See, I told you the mornings are the best! You are able to start days feeling fresh and lovely!) I had alot of critique throughout that day, and sometimes it’s hard to take it all in. First, someone unwittingly said some remarks that undermined the authority of graduate student instructors. (Annoying, because I am one, but not bad.) Then, I had a dissertation meeting that didn’t go as well as hoped. (By this time, I was becoming upset.) Last, I received great evals about my teaching (hurray), but I noticed that one student anonymously fabricated or bent some “truths” in the comments section of the evaluations to make it seem as though I said and did things I definitely didn’t do (insane!), which of course hurts my feelings. (Now, I am definitely upset and making Funfetti cupcakes and watching the movie Thor to soothe my delicate feelings, LOL.) Chris Hemsworth is kind of dream boat-ish, right?!

Anyway, I unwound this morning with a gym session and a Gchat with my good friend in Chile. She really pepped me up!! (I love my friends!!!) Her response (along with some kind words) was, “BB, even the most popular teachers don’t have all great reviews. You can’t please everyone! Your ability is already established! Listen to some Kanye (West). You’ll stand taller, guaranteed. “And take that…hateeeeers!”" Love her. She makes me laugh. She is right, though. We can’t take seriously all the criticism of ourselves in the world–living your life based on every opinion of others sounds particularly exhausting, right? Not interested. And update: **Since this day, I’ve listened to Kanye, received a lovely email from my professor, and ate Funfetti. All is right in the world!!***

Anyway, I think this calls for some good old fashioned Bacon, Egg, and Toast Cups by Martha Stewart, or “Breakfast Cups” (what I like to call them….because it’s a complete breakfast!). These little cups are a must for the person wanting to make multiple breakfasts ahead of time (stick them in the fridge!) or for the baker making a large batch for the lovely weekend breakfast. I actually made these cups for Ron–he started a new job at the school library, and he has to be up and out early! He needed a quick, filling breakfast that’s easy to eat and portable.

Hello, Breakfast cups!

I also like these cups because I am the person who doesn’t want to fuss with making eggs on the weekdays, but loves them nonetheless. How about eggs you can make ahead of time, or eggs you simply crack into a muffin tin and bake? So easy! Basically, you form pieces of bread into a buttered muffin tin, then lay down bacon strips (or whatever meat you like), crack an egg in, and salt and pepper. Voila! Done! I put parmesan on the top of my cups to give it a little extra flavor, and the eggs come out soft boiled, which I really like. You could also use low-carb bread, turkey bacon or Candian bacon, and egg whites, if you’re looking for a healthier “grab ‘n’ go” breakfast or snack. (I used wheat bread, turkey bacon, and whole eggs.)

Leek, Bacon, and Goat Cheese Quiche (with a Honey Oat Crumb crust)

Hey all you fellas and gals!

I have great news: my honey Ron just went in for a physical today, and he came out with a clean bill of health! He had experienced some health issues before we started dating, and after that he decided to try to change his lifestyle (because who wants to take medication and feel crummy?). It also didn’t help that I may or may not have had (unintentional) mini-freakouts about him feeling okay. Anyway, in 6 months, Ron has lowered his blood pressure!  I am so proud of him! Love you, Ron!

Pin Up by Kimberly Crick

In other news, I made my first quiche! As you all know, Ron and I are budgeting our money. Because of our upcoming expenses (moving), we’ve decided to go extra “budget gourmet” in terms of cooking. This means shopping food sales! Eating less extravagant meals! This also means eating up ALL the things in our freezer–less waste and less to move! For dinner, I wanted to use up some my leftovers, which happened to be four eggs, goat cheese, portabella mushrooms, frozen leeks, and my Honey Oat Bread. What better way to use up eggs than for a quiche?

Quiche!

Quiche is a delicious, easy to cook (and easy to eat) meal. You simply whip up eggs with some fun ingredients, milk, cream, and cheese, and you have dinner! However, I didn’t want to spend a ton of time on a crust. How about a simple bread crumb and butter base for a crustless quiche? I don’t need anything fancy—this is just a quiche for myself and Ron! And I know my Honey Oat Bread will taste great with the sweet goat cheese.

My Mom’s (Healthy) Popovers

Every time I make popovers, I think of my mom.  My Grandma’s family is from England, so we have a few English family recipes that are old favorites (although, some of these I’d like to forget…). My mom made-over the traditional Betty Crocker popovers (Americanized Yorkshire pudding) with healthy substitutes, and actually, I like them better!

My mom’s version is eggy and less bready, maybe even more moist. While I am not a fan of using Eggbeaters and nonfat milk in recipes (I usually prefer lowfat milk and partial yolks), these substitutes taste surprisingly delicious together! And no fancy popover pan for this recipe: she uses a plain, old muffin or cupcake pan. Enjoy these popovers with jam or butter in the morning, or have them as a supplement to a salad. Scrumptious!

And ps, do you all have any recipes using non-fat milk or fake eggs that tastes just as rich as the original?

(Healthier) Popovers

Equivalent of 2 Eggs of Egg Substitute (Egg Beaters)

1 cup  all-purpose flour

1 cup non-fat milk

1/2 teaspoon salt

Directions:

Preheat oven to 425ºF. Grease cupcake pan with Pam or butter.

Beat  ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.

Bake 20 minutes.

Reduce oven temperature to 350ºF. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. Enjoy!