scenes from the weekend

happy monday! we had an absolutely gorgeous weekend weather-wise, with two sunny, warm days perfect for playing outside. i went running twice (and i am loving my neon shoes!)
here are some other things i got up to:

first ice cream of the season! sea salt caramel :)

beach picnic dinner: lamb burger in a pita with tomato-fennel salad and sriracha
(recipe to come later this week!)

beachy date night

sunday dinner: coffee-rubbed flank steak with chimichurri (made from cilantro we grow in the garden!) served with that tomato-fennel salad and roasted potatoes.

there is one thing that i am particularly proud of: i mastered the art of poaching eggs this weekend! eggs benedict is one of my favorite brunch items, but until now i have been a complete klutz when trying to poach an egg at home. inevitably, the whites all dissolve into wisps in the pot and my egg looks more like a shredded mess than the uniform white mass that i was striving for.

i am going to share my tips with you, in the event that there are other frustrated egg poachers out there! the mastery came from combining the boyfriend's methods with my methods, and together we produced perfect end result!

tools:

kitchen spoon

slotted kitchen spoon

medium pot

ingredients:

eggs

white vinegar

two victims with my instruments of choice

heat water with a tablespoon of white vinegar until it boils, then turn the heat down to a simmer
(big bubbles will break your egg apart!)

crack one egg into the kitchen spoon.

lower the spoon with the egg gently into the water and hold for a moment until turning the egg out of the spoon and into the water. cook the egg to the consistency you want: for a runnier yolk, two minutes. for a firmer yolk, as long as five minutes.

 remove with a slotted spoon, making sure to drain all of the water.

serve - my choice was atop a whole-wheat english muffin with feta, salt, pepper, and sriracha :)