Over the weekend, I spent some quality time in the kitchen. We were out of my much beloved bouillon, so I made a big, fresh batch, enough to have plenty in the fridge and freezer. I even made a small batch that included fresh ginger and portabella mushrooms, for use in Asian recipes and in my new favorite soup, a lovely Spring Minestrone recipe from Super Natural Cooking. I also tried my hand at making ghee (clarified butter), since I've only recently heard of it's health and cooking benefits. If nothing else, it spreads on toast like silk and melts even faster than butter. Next, I made a nice carrot soup, which was delicious served with fresh, plain yogurt dolloped on top.
Sunday morning's inspiration came from the image up above and the discovery of this incredible blog. I tried my hand at shirred eggs, but instead of using ham in the croquette like many recipes call for, I sautéed garlic and shitake mushrooms and sprinkled Parmesan cheese on top. Delicious, but coma-inducing. Even though it was 11:30 AM, I considered getting back into bed thanks to the heavy cream baked into the eggs. Luckily, Ryan forced me outside for an afternoon walk to get some fresh air and to walk off the many calories I'd gained from breakfast.
A lovely few days off, indeed.