I did make the sauce but don’t have any left sadly … That simple meal looks delicious … And those eggs! Beautifully poached … Got any secrets on getting such beautifully poached eggs?
I’ve decided that you’re trying to kill us with those chiles de arbol. They are so. darn. hot. But delicious. I made a quick romesco-ish sauce about 10 days ago, and am convinced that it is going to last for another couple months because I can only stand a smidge at a time.
Jen- you’ve uncovered my evil plot! I was surprised too. I like to think I’m butch enough to handle an arbol but these were wild.
Adam, I think the secret is fresh eggs. I have about 17 hens so they’re pretty darn fresh. I use a little vinegar but I’m hearing it’s not necessary for good poached eggs.
To my waistline if nothing else. First I made Heidi’s orangey black bean chowder from the RG website. Healthy enough and super tasty. Then I made an adaptation of your masa and black bean fritters that you improvised a while back. I have never eaten so many deep fried things in one sitting. You should have to get a license to post recipes like that, for the good of the public!
I did make the sauce but don’t have any left sadly … That simple meal looks delicious … And those eggs! Beautifully poached … Got any secrets on getting such beautifully poached eggs?
I’ve decided that you’re trying to kill us with those chiles de arbol. They are so. darn. hot. But delicious. I made a quick romesco-ish sauce about 10 days ago, and am convinced that it is going to last for another couple months because I can only stand a smidge at a time.
Jen- you’ve uncovered my evil plot! I was surprised too. I like to think I’m butch enough to handle an arbol but these were wild.
Adam, I think the secret is fresh eggs. I have about 17 hens so they’re pretty darn fresh. I use a little vinegar but I’m hearing it’s not necessary for good poached eggs.
You sir, are a menace.
To my waistline if nothing else. First I made Heidi’s orangey black bean chowder from the RG website. Healthy enough and super tasty. Then I made an adaptation of your masa and black bean fritters that you improvised a while back. I have never eaten so many deep fried things in one sitting. You should have to get a license to post recipes like that, for the good of the public!