Re: migraines, times of the month, etc.
So, I had really bad pain monthly, starting from age 16. Back in the day, aspirin would not cut the pain, and when advil was available OTC that was a fucking wonder drug. I learned since that I could take 3 tablets, and then 4 (responsibly), but after the pain, etc. got really bad about 5 years ago, I had to have a fibroid removed. the doctors thought that such a small fibroid wasn't likely to cause all of my symptoms, but when it came out, I didn't need to be on advil AND vicodin 2 days of every month.
I want Hec's poached eggs on hash browns. (Although I'm not a huge fan of dill.)
Instead, I am having a Pop-Tart. (I plan to make up for this by going and having yummy Mexican and margaritas once I know the kids are safe and in the keeping of their grandparents.)
Dill with it.
Oooh, herby snap!
The only reason I have fresh dill is because JZ got a bunch to make Tzatziki. But it's lasted surprisingly long in the fridge and it works well with tangy/creamy stuff. Plus it has a lot of visual appeal to me. It's very delicate when you mince it up.
I wonder what other sauces I can put on poached eggs besides Hollandaise...
Dill with it.
Pbbbbblllllltttttttttt (I'm too tired for anything snappier)
I wonder what other sauces I can put on poached eggs besides Hollandaise...
Make a basic Bechamel and tweak it from there? Or a cheese sauce? I'm also a big fan of just a good, fresh pico de gallo. Some warmed tortillas on the side and nom.
Or a cheese sauce?
I'm leaning this way.
I'm also a big fan of just a good, fresh pico de gallo.
Zazie has a poached egg dish they do with a kind of Italian roasted tomato. The acid of the tomato works really well with the richness of the egg. I need to figure out what they do other than throwing it in a pan with olive oil, garlic and herbs.
I need to figure out what they do other than throwing it in a pan with olive oil, garlic and herbs.
I wonder if you can do the same thing with tomatoes that is done with peppers: broiling them until the skins blister and blacken, then putting them in a paper bag and letting the skins steam off. With peppers, it gives such a lovely roasted flavor, just shy of doing it over open flame.
Mmmm, Trader Joe's has a roasted pepper soup that would actually work as sauce. (I know because their sample last week was the roasted pepper soup saucing tortellini.) That would be nice.
You absolutely can. I just roast them in a hot oven, but it's the same effect. I halve them or quarter them and deseed first, because tomato seeds are nasty.
Eta: and you don't really need to put them in a paper bag to steam, the skins just slip right off as soo as you care to handle them
