The Comfort of Eggs in a Basket

egg in a basket

 Ideally, make this with slices of toast cut thick. This allows, over medium heat, for the bread to reach just the right golden crispness, the egg whites to fully set, and the yolk to remain nicely runny so you have something to dip in.

I guess I have a fondness for very fast and simple eggs + bread dishes. Maybe it’s because when I’m hungry, I’m hungry, and it’s a substantial comfort to know that a dish like this–and one that tastes as good as this–is just 5 minutes away. I know that hunger won’t have dominion long. Eggs and bread is my protector.

What are your go-to quick meals when hunger looms?

Eggs in the Basket

egg in a basket in a pan
  • 2 slices bread 1-inch thick
  • 2 egg
  • salt and pepper to taste
  • 3 tablespoons oil, butter, bacon fat, etc.

Cut a hole in the slice of bread about 2″ x 2″, reserving the piece you cut out. Heat the fat in a skillet over medium heat until quite hot (if using butter, the foam should start to subside) and add the bread and the cut-out round in the skillet next to it. Crack the egg into the hole and season with a good pinch of salt and pepper. Cook until the bread is golden underneath; flip carefully and cook the other side until also golden, seasoning with more salt and pepper. Don’t forget to flip the cut-out round, too.

Serve immediately.

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10 sneaky ways to drink more water!!

The Beauty Gypsy

 Water is not called the ‘source of life’ for nothing… it is crucial for every body function, right from metabolising fat and regulating temperature to facilitating important bio-chemical reactions, lubricating the joints and limbs, aiding digestion, hydrating the skin and helping the body flush out waste and toxins. So, it stands to reason that without regular top-ups, our skin (actually our whole body) will go into crisis mode. The simplest solution? DRINK MORE WATER!

Remember: The sensation of thirst is not triggered until you’re already dehydrated, so it’s important to drink before you actually feel thirsty

Yet, 99% of us don’t heed this advice. H2O is bland, it’s boring, it’s always “just there”… maybe if water becomes more expensive, we will start paying more attention! But till then, I would be the first to admit that sometimes drinking the requisite “eight glasses” (find out exactly how much water you need HERE) can be a real challenge! So, after much interviewing, thinking, researching and experimenting, here are 10 tips to help you accomplish that feat.

water, diet, skin, acne, complexion, adequate water, ways to drink more water, drink water, health

Drink your water! Stay well hydrated! Stay healthy! Stay pretty :)

Source: The Beauty Gypsy

How to chalk your hair :)

how to chalk your hair

Chalk isn’t just for sidewalk art anymore. Temporarily coloring hair with the stuff is all the rage in the online hair community.

What you’ll need:

  • non-oil based pastels
  • water bottle
  • plastic gloves
  • towel
  • straightener/curling iron

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Step 1: wet the hair first so the color will attach to it. (note: if you’re blonde, do not wet your hair before chalking, unless you want a longer lasting effect.)

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Step 2: apply the chalk to the strand of hair in a downward motion while twisting the hair. (note: any color chalk will work with blonde and light brown hair. for darker brown hair use blues, pinks, reds or greens. for red hair, colors will alter slightly, yellow will look orange and blue will look purple. best colors to use are green and purple. for black hair pick the most vibrant colors available.)

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Step 3: let the strands dry.

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Step 4: set the color using a straightener or curling iron.

Here Are few Cool Examples Of Hair Chalking

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Source: Beauty N Style

Pots de Creme

Okay, first of all, here’s how you do NOT pronounce Pots de Creme: “Pawts deh Creem.”

Here’s how you DO pronounce Pots de Creme: “Po de Krehm”, or, if you want to get really technical, “Po de k(insert phlegmy, back-of-the-throat crackly French sound)ehm”.

Okay, now that we have that life-altering issue under control, let’s talk about this delightful dessert! Folks, I can’t begin to express to you how monumentally easy this Pot de Creme is to prepare, and how truly delicious it is. Now, it does need to chill for 3 to 4 hours before serving, so it does require a tiny bit of planning. But the preparation couldn’t be easier, and will leave you with much more time not to water your garden and not to do laundry and not to clean out your fridge and not to clear off the counter right inside your door where everyone sets their papers and junk and dead frogs.

Hypothetically speaking, of course.

Let’s make Pots de Creme! It’ll make ya feel reeeeeeal fancy-like.

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The Cast of Characters: Semi Sweet Chocolate Chips, Eggs, Vanilla, and Strong Hot Coffee. Nothing complicated here!

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Begin by throwing in 12 ounces semi-sweet chocolate chips.

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Crack in four eggs…
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Right on top of the chocolate chips
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Add 2 teaspoons of vanilla.
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OR! If you want to kick things up a little bit, you can substitute either Cognac, Grand Marnier, Kahlua, or any other liqueur you can think of. 
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Next, add in a healthy pinch of salt.
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Now, put the lid on..
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Then turn on the blender.
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Then, as soon as the mixture is blending, remove the circular disk from the blender lid…
DSC_0021_4924And slowly pour in VERY HOT coffee. 
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Anyway, the mixture will slowly expand and rise in the blender…
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Just make sure you keep it in a slow stream and you’ll be fine.
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After you’ve added all the coffee, continue blending for a few more seconds until mixture is smooth, then turn off the blender.
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Now, traditionally, Pots de Creme is served in little “pots”, or demitasse cups. 

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Just pour the mixture into all the glasses, leaving plenty of room to add whipped cream later.
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And that is IT! Took five minutes, tops.

Now place the glasses into the fridge for 3 to 4 hours at least so the mixture will firm up. That’s what I’m gonna go do right now.

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Prep Time: 4 Hours  |  Cook Time:  |  Difficulty: Easy  |  Servings: 2

  • 12 ounces, weight Semi-Sweet Chocolate Chips
  • 4 whole Eggs, Room Temperature
  • 2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)
  • 1 pinch Salt
  • 8 ounces, fluid Strong Hot Coffee

Preparation Instructions

First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

Crash Hot Potatoes

Created by Australian food writer Jill Dupleix, it’s called “Crash Hot Potatoes” and has soared to the top of my Favorite Side Dishes to Serve With Big Ol’ Hunks of Beef.

They’re so simple, it’s terrifying. Well, not terrifying…but almost. They’re a lovely twist on the tired old baked potato Flavorful, Crispy Surface Area.

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 The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. I’m using Rosemary.

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Begin by bringing a pot of salted water to a boil. 

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Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.
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Next, generously drizzle olive oil on a sheet pan.

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This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here.
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When the potatoes are tender, place them on the cookie sheet…
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…Giving them plenty of room to spread out. 
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Next, grab your potato masher and gently press down on the potato until it slightly mashes…

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Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.

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Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work. 
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Next, brush the tops rather generously with olive oil.

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Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty. Or something. 
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Remember: potatoes need salt. Don’t skimp! 
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Be ever as generous with fresh ground black pepper.
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 Now, you can grab some chives…or thyme…or whatever herbs you have available.
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 Whatever herb you use, just chop it pretty finely and sprinkle over the top.
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That’s it!
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Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…
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…Or until they’re golden and crispy and sizzling.
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Mmmm.. Just look at these babies.
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They almost look like latkes, don’t they? But only almost…

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Recipe: Crash Hot Potatoes

Prep Time: 30 Minutes  |  Cook Time: 25 Minutes  |  Difficulty: Easy  |  Servings: 6

Ingredients

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Source: The Pioneer Woman

10 Cute & Clever Centerpieces

Looking for wedding centerpiece ideas that’s a bit outside the box? I’m a big fan of weird and quirky and I’ve been collecting unique centerpiece ideas just for you!

 1. Carnations in test tubes, held by rolls of colorful yarn is pure genius, not to mention DIY friendly too {by Rachel Ray}.

carnation diy centerpiece

2. Who knew industrial could be so girly? Check out this DIY cinder block centerpieces, as well as several other cute centerpiece ideas {over on Yes, Please}.

cement block diy centerpiece

 3. Not a flower kind of girl? How about fruits? And afterwards, you’d have plenty of fruits for pies {by MSW}.

fruit centerpieces

 4. There’s something so magical about woodland wonderland weddings. To get the look, you just need bits of moss and ferns sitting pretty in glass cloches {via Unruly Things; photos by Erin Grace}.

cloche centerpiece

 5. They say origami is both an art and a science, but what they didn’t tell you is it also makes original and inventive wedding centerpieces {by Lo Bjurulf for Ikea}.

origami centerpiece

6. Woodland weddings get 2 votes from me. Here’s another take on the theme that’s Alice in Wonderland inspired {via MSW}.

woodland centerpiece

7. Let’s not forget cottons are flowers too {via forget.me.knot}.

cotton centerpiece

 8. Did you know wine glasses doubles as cloches and candle holders? What a useful glassware {by Rachel Ray}.

diy wine glass centerpiece

 9. More than a staple, wheat can also stand on their own as wedding centerpieces {via Aisle Dash}

wheat centerpiece

 10. A fun reminder of the “chemistry” that brought you and your fiancee together, a test tube rack centerpiece is just the right theme {via Apartment Therapy}.

test tube rack centerpiece

 I hope this post inspired you to come up with some brilliant centerpieces of your own. If you’ve got some to share, I’d love to hear about it!

Source: Swoon

The Astrophysicist’s Alphabet

Image credit: Galaxy Zoo.

Image credit: Galaxy Zoo.

“When I was having that alphabet soup, I never thought that it would pay off.” –Vanna White

Ever want an A-to-Z illustrated alphabet of astrophysics? Turns out that — other than writing your own via Galaxy Zoo — it doesn’t yet exist. So I thought it would be delightful to make one for you… right now!

A is for Aurora, polar lights fast and slow, the Sun’s hot electrons make the atmosphere glow.

Image credit: Andrew Hamilton of JILA / Colorado, http://jila.colorado.edu/~ajsh/insidebh/schw.html.

B is for Black hole, a star’s collapsed heart, once matter falls in, it will never depart.

C is for Comet, with tails, dust, and ice, a trip near the Sun makes them look very nice!

D is for Doppler, turning galaxies red, if you’re far, you’ll move fast, faster, fastest; you sped!

E is for Eclipse, where the Moon, Earth and Sun cast light-blocking shadows, and cause tons of fun.

F is for Fusion, that powers the stars, nuclei join together, and the light is all ours!

G is for Galaxies, in clusters and groups, with billions to find, no wonder we’re snoops!

H is for Hubble, the telescope from space, the sights it has seen help the whole human race.

I is for Ions, who make gas glow so bright, when they find electrons, we see colorful light.

J is for Jets, from a galaxy’s core, when it eats and spits matter, they’re active once more!

K is for Kelvin, with Helmholtz, stars will cool, so white dwarfs fade to black, it’s a great cosmic rule.

L is for Libration, which makes our Moon rock, it’s a trick of the orbit; it’s tidally locked!

M is for Meteors, which come in a shower, at the right time of year, you’ll see hundreds an hour!

N is for Nebula, planetary, in this case, when the Sun’s out of fuel, this is our fate in space.

O is for Opaque, why the Milky Way’s dark, without dust to block it, starlight would be stark!

P is for Pulsar, a spinning neutron star, as the orbits tick by, we know just when we are.

Q is for Quasars, great radio sources, distant, active galaxies eating like horses!

R is for Rings, all gas giants possess them, even one found in another sun’s system!

S is for Spacetime, which curves due to matter, this Universe-fabric, it bends but won’t shatter!

T is Type Ia, the best known supernova, when White Dwarfs collapse, your distance? We’ll know ‘ya!

U is the Universe, which we’re still understanding, with billions of galaxies, our spacetime’s expanding!

V is for Virgo, our nearest great cluster, with 1000+ galaxies, it’s a massive gut-buster!

W is for wavelength, the energies of light, it’s how we know what atoms are in stars just from sight!

X is for X-rays, which find starbursts (in red), where the most massive galaxies form stars dead ahead.

Y is the Year, where we orbit our Sun, each planet is different; the Earth is just one.

Z is for Zenith, so gaze up towards the sky! The Universe is here; let’s learn whathow and why.

Source: Science Blogs