Friday, October 19, 2012

Curried Eggs

Curry Spiced Eggs

I'm not entirely sure when my weird obsession with turmeric started. And I'm not even sure it's a weird obsession. I just think potatoes and onions look funny unless they're stained with its yellow hue.

But anyway, it's a Friday and lunchtime and I'm standing in the kitchen with eggs and curry powder and turmeric and nutmeg and a quarter of an old onion and half a package of goat cheese sitting on the counter in front of me while I wait for the oil in my tiny little skillet to heat up. I like my skillet. It's cute and adorable and the perfect size for making eggs just for me, and I smile, and thinly slice the onion and listen to the sizzle as the onion hits the now-hot oil. Turning up the dulcet tones of the Taylor Swift song filling my ear, I sprinkle a bit of salt and turmeric powder over the onions, and they turn a beautiful golden shade as I stir them...

I also, clearly, have been craving narratives. Terrible narratives that we both know I can't write, and that definitely have no place here. But regardless, it's Friday (does that mean it's the freakin' weekend yet and I can have me some fun? Nope. Not this weekend) and I made myself some delicious eggs and gluten-free toast for lunch. (As to why the toast was gluten-free, that's a different story, and it'll come later.) And despite the funny looks I get from my roommates for putting curry powder in my eggs, I like to think of it as sophisticated, though surely that isn't actually true. And I'm far from the definition of "sophisticated" with my bright pink melamine plates and heart-covered tumblers. But hey, it works for me. As does listening to this song on repeat. Yep, that definitely puts a smile on my face.

Spices in my eggs!

As for this recipe, it's not really that specific. There are no proportions here for the spices, because I pretty much just decide by thinking, "Hm, that smells like a good amount." I like spices. I could've been happy dumping even more spices in here. But eggs, onion, and curry powder go together wonderfully. And goat cheese just mellows it out and makes it even creamier.

Curry Spiced Eggs
Curried Scrambled Eggs
this feeds 1 person, maybe
2 teaspoons oil
1/4 small onion, thinly sliced
2 eggs
3 tablespoons milk
curry powder - or - nutmeg and turmeric (or both)
goat cheese

In a small skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until soft. You can add some salt to taste, and turmeric if desired.

Meanwhile, in a small bowl, whisk together eggs, milk, and curry powder. I use a around 1/4 teaspoon of a sweeter curry powder. Sometimes I just use turmeric and nutmeg instead of a curry powder. Season with salt and pepper if desired.

Pour eggs over onions, and reduce heat to low. Stir constantly until no longer runny but not completely dry, about 3 minutes. Add goat cheese, stir once more, and then remove from the pan and enjoy!

Friday, October 05, 2012

Oops... I Did It Again

Stereotypical St. Louis

I'm back in St. Louis again. St. Louis. I don't know what else to say about it. Other than since moving here for school I've been neglecting this thing terribly. And I guess it took my friend mentioning a strategy I taught her to make me realize just how much I miss this. And that maybe I do actually cook more than I think I do, though considering dinner last night was four ingredients - dried pasta, frozen broccoli, mushroom alfredo sauce, crushed red pepper - and definitely not something to write home about, I'm not sure I have much to share. I don't even like alfredo sauce, so why I bought a jar of it is somewhat of a mystery.

Broccoli and Mushroom Alfredo Pasta"

This nonsense needs to stop. I'm not even sure when the last time I baked something was. Though, if I count that disastrous casserole I made myself for dinner following a trip to the second-run cinema in nearby Illinois for a showing of Men In Black 3 a couple of weeks ago, it's only been a few weeks.

College Dinner

But I digress. Or not. I'm not sure what all constitutes a digression anymore. I mean, what is the point of this if not to go out on somewhat related tangents and vent about all the food-related things in my life. Which, in all honesty, at this point might be more beverage-related. I may be going a little overboard with the whole being-21 thing. Beer is tasty. Cocktails are magical. Wine is... well, it's just not as new and exciting to me as the previous two. And the fact that Cicero's Beer School exists just makes it all even better. That, and well, ice cream martinis are a thing, so don't even try to tell me I shouldn't be enamored.

Pasta Salad

So, in reality, life just involves a lot of pasta. And pasta salad. And beer. And maybe one of these days I'll figure out exactly what I'm doing and share it with you. Actually, I sort of know what I'm doing with the pasta salad - it's wonderful, and an idea I stole from something I used to get from dining services all the time my sophomore year. But I never keep track of what I'm doing, so I'm not quite sure how to articulate the making of it.

And that failure of a casserole... well, I'm determined to make it work. And when I do, you'll probably hear more about it. But, in the mean time, just know I'm probably eating embarrassing food. Or drinking out of a metal lens mug.