i have a short attention span

i’m well intentioned, but i don’t always follow through with tasks i’ve set for myself in a timely manner. which really clashes with the whole “digging organization and timeliness” thing i usually have going on. oh well. i intended to do some catch up blogging today but instead we were pretty busy at work. i love it when the other nurse comes to town because my work days don’t drag and i don’t feel bad for earning my paycheck on extremely not busy days by watching netflix instant play tv shows & movies. i’m a bad employee. so what, wanna fight about it?

anyway, the name of the game lately has been easy peasy dinners because i want to spend time in bed with erik reading or watching Law and Order SVU on Netflix Instant Play. Have I mentioned that my current favorite thing ever is Netflix Instant Play? It is. Breakfast for dinner fits perfectly into the “easy peasy” category and in the latest issue of Every Day with Rachael Ray, she published something called “Denver Eggs and Potatoes Hash Sammies.” since i had no ham, i did a quick replace with bacon and away we went.

Denver Eggs & Potatoes Hash Sammies
recipe from Every Day with Rachael Ray

You Need:

1 tablespoon or so olive oil
1 crushed garlic clove
2-3 small yukon golds, thinly sliced
salt and pepper
butter
5-6 eggs
couple splashes of milk
dash or two of hot pepper sauce
like 3, 4 smallish cremini mushrooms, thinly sliced
1/4 to 1/2 of a green bell pepper, diced in small dice
few strips of bacon, cooked and crumbled
scallions, thinly sliced
4 slices of white or wheat bread

heat the oven to 400. in a large skillet, heat the olive oil with the garlic clove for a minute or so. discard the garlic. add the potatoes in a thin layer and season with salt and pepper. cook until the bottom is crisp and brown. flip it over and brown the other side. in another skillet, melt butter. in a bowl, beat the eggs, milk and hot sauce. cook the mushrooms in the melted butter. add the bell pepper and cook a few minutes. add in the bacon and scallions. add the beaten eggs; season with salt and pepper. scramble your eggs, cook to your desired done-ness. pile the potatoes on the slices of bread (you can toast these if you want. i did). top the potatoes with spoonfuls of the scrambled eggs. top with the remaining bread. delightfully messy to eat.

i also made this Maple Yogurt Cake and it is so moist, not overly sweet, and just pleasant to eat.

and for our kitchen disaster of the week: my foray into making homemade thin mints (because one of my co workers left us last year taking with her her girl scout daughters therefore i have zero girl scout cookies this year. what a selfish cow, right? just taking my source for thin mints and samoas away from me like that. tsk.) so i tried this recipe, which if i had done it right would probably be just delightful but i still don’t know where i went wrong. but i don’t like how they turned out. boo. try it and see if you have any better luck with it.

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