Oh woah, hi there. I feel like once a week, I start a post with apologizing for how flaky I am. I was in a good MWF swing for a while, and suddenly I’m just so
busy lazy. Honestly, it’s mostly Big Brother related. Anyone else watching Big Brother? I’m obsesssssed. In fact, I’m watching After Dark right now as I write this (don’t worry, I DVRed it. Ain’t no body got time to watch this at 1 am).
Anyone have a favorite yet? I keep bouncing around, but I definitely love the nerdy group of misfits. At first, Nicole was driving me up the wall with her accent, which is really ironic because we’re both from pretty similar areas of the country and she actually went to college about 15 minutes from my house. Someone, please, tell me I don’t sound like her. Lie to me if you have to, but if that’s my accent I might need to take a vow of silence.
The vow of silence might be fueled by having my mouth full of eggs benedict. Okay, I get it. I keep talking about the same thing over and over and it’s really annoying, but guys this food is my true love. When I had it at a restaurant, the mushrooms were just straight up sautéed, which was delicious. I, however, wanted to kick it up a notch with a little bit of smoky, salty flavor Canadian bacon style. Fair warning, I’ve had Canadian bacon probably once in a my life, 19 years ago, so this likely doesn’t really taste anything like Canadian bacon. Josh said it’s similar, but he’s pretty forgiving when it comes to meat swaps.
P.S., I get that my poached eggs look wonky as hell. This is my second attempt in my life to poach eggs, and I failed pretty bad. In all honestly, the other 2 eggs I tried to poach fell apart, so we each had 1 with a poached egg and 1 with a dippy egg (and Josh ate the egg scraps from the failures). I linked to a tutorial on how to poach an egg rather than pretending I know how to do it.
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