Home Again, if only for a minute

I'm home from my 3.5 weeks in South East Asia (see previous map) with just enough time to catch my breath before I'm off to Seattle for a week, then three days later off to Europe for a week and a half!

Batu Caves
Batu Caves

This rushing about the globe has left me unsure of night from day, and not cooking at all. But take one look at this picture and you know it's worth it.

(We did get the best anniversary present ever- my mom cooked and delivered over a week's worth of gourmet meals, nothing better than being able to eat home cooking after nearly a month of eating out and not having to be the one doing the cooking!)

So excited that it's finally fall here at home and I get to wear all the sweaters I took out of storage before leaving for Asia; I'm also thrilled to see autumn in Europe, since I've only been in the height of summer.

Between all the travel, a wedding two days before I left and one the the day after I got back, it's been sloooooow posting, but keep checking back!


easter benedict

I'm currently in a part of the world where pig is not on the menu.

I was going through old post drafts and thought what better time to share this hamalicious benedict recipe I've been meaning to post since we had it for Easter brunch!

  • 1 bunch asparagus
  • 2 ciabatta rolls, or loaf sliced into roll size portions
  • enough prosciutto for two
  • 2 eggs
  • butter
  • white wine vinegar
  • hollandaise sauce (use your favorite recipe; a simple one or a traditional complex one; mental note to self to post my own recipe some time)
  1. set pot of water large enough to hold asparagus on to boil
  2. slice asparagus spears into thirds and blanch in boiling water until just cooked through, a few minutes, then submerge in icy water (or just steam it in the microwave)
  3. slice ciabatta into halves, as you would for a sandwich, and lightly butter them
  4. briefly broil buttered ciabatta until slightly toasted
  5. scatter asparagus atop ciabatta, it will roll all over the place, and fold prosciutto slices on top of that
  6. start making your hollandaise
  7. broil rolls topped with prosciutto until it is slightly crispy, then keep warm in the oven
  8. poach two eggs in vinegared water
  9. when eggs are done remove the rolls from the oven and place eggs on top of prosciutto
  10. cover the whole thing with hollandaise sauce to taste