so i ate this thing last night

embracing food porn

game on

by mmiyachi

The start of the Summer Olympics mark a special time in our lives, when we cheer for those sports that otherwise we would never, ever watch. Seriously, when is the last time you watched skeet shooting? Four years ago?

To celebrate the games, my friend made this lovely cake (I had the pleasure of helping to assemble…aka I ended up eating half the bowl of cream cheese frosting). The recipe is intended for the Fourth of July, but fits nicely with the occasion at hand – nothing’s a crowd pleaser like a flashy layer cake.

Cutting the first slice was a nail biter…

And that’s what I call a victory.

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simple pleasures

by mmiyachi

Full disclosure: sometimes I can’t help but skip the rinsing and eat them straight out of the basket. A little dirt never hurt anyone.

zero

by mmiyachi

For our cooking debut, we decided to brunch. Perfect because basically anything counts as brunch food.

First up: brioche french toast with fresh berry compote and smoked salmon and avocado eggs benedict. Following a trip to the California Avenue Farmer’s Market, we whipped up some batter, poached some eggs, and learned that it is in fact possible to take 100 pictures of fruit.

This is not for the faint of heart – it’s a full on feast. Post-meal napping is highly encouraged.

Note: Both of these recipes are incredibly simple and open to creativity. Add bananas and whipped cream to the french toast, or fresh crab meat to the eggs benedict. Or just serve it plain and simple – nothing beats a classic.

Brioche French Toast (serves 2-3)

Ingredients:
1/2 cup of milk (we used low fat since this meal is already so decedent. whole milk wouldn’t be bad for those blessed with a high metabolism)
2 eggs
Cinnamon
2 tablespoons of butter
4 slices of brioche

1. Whisk eggs and milk, seasoning as desired with cinnamon. Soak the brioche in the egg-milk mixture for around 30 seconds on each side.
2. Melt the butter in a saucepan over medium heat.
3. Pop the brioche into the saucepan and cook until each side is a nice crispy golden brown, about 8 minutes total. But really, it depends on your stove. Ours is a relic of the 1950s, so 8 minutes is probably a ceiling rather than an average.

Salmon and Avocado Eggs Benedict (serves 2)

Ingredients:
2 slices of brioche
2 eggs
1 avocado
1/2 packet of smoked salmon
Pepper for seasoning

1. Lightly toast the brioche. Slice the avocado.
2. Poach dem eggs. This is tricky. Thomas = poach master.
3. Layer: brioche/salmon/avocado/egg/pepper. Salsa for some ethnic flavor.

so we started this blog last night…

by tageorgiou

Actually this morning.

We’re two engineers, living life, eating food, snappin pics. We like listening to Taylor Swift and Thomas likes singing falsetto and Mari likes cringing when Thomas sings falsetto. Hopefully you’re into that.

Upcoming posts include: french toast and avocados (not together…yikes), “so I licked this thing last night”, and videos of Thomas dancing.

Prepare yourself for greatness.

T&M

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