Ah, how clever. I named this one after my family in a play on words. Scotch Eggs are a thing of the past, we now want SCOTT EGGS! I’m telling you, I want this to catch on. This was the idea I had when I bought my Prosciutto initially, and when it came together, it wasn’t perfect but the imperfection is actualy what made it wonderful.
Apples wrapped in Prosciutto will make a great hors d’oeuvre for Thanksgiving…or tomorrow if you’re reading this on the day I’m posting it. Hurry to the store if you want to make this!! Time is running out!
Did I even spell that right? Over the past few days I must have had to look it up on my food encyclopedia a million times for correct spelling. Does it even matter if I spelled it right, honestly? Sure, it would be nice to know how to spell such a seemingly complicated word (for those who are used to American English) but a rose by any other name…
These are called Hospital Cookies for a multitude of reasons…one of which is that I had made them for my friends who were in the hospital recently due to some unfortunate events. The other few reasons are as follows:
1. A kiss for the boo boos
2. Vibrant colors to contrast the boring colors of hospital walls
3. Sweetness to soothe and comfort
I’m trying to think of a really fun way to make green eggs and ham. I know it’s been done before but it’s never what I pictured when I read a Dr. Suess book. Hopefully I can master it, but until then, here’s a recipe similar to Tuesday Soup, but not quite. Basically I went to make some Tuesday soup and realized I was lacking ingredients and thus, Garlic and Onion Soup was born!
Tofu is really a pain to cook with…you have to use a lot of flavor because it’s almost like the tofu absorbs and depletes the life force of whatever you try to pair it with. Luckily, that’s where I come in to help!
Comical, yes, but am I joking? Absolutely not. If you read my soup recipes, you’ve probably realized that I incorporate egg a lot. In fact, I’m uploading another recipe tomorrow of soup with an egg in it. You can scramble, poach, hard-boil, or even fry (which I haven’t personally tried but my mother has) any egg and plop it in a soup. My favorite method, however, comes from my Changua post!